Coconut Potato Fudge
A distinctive coconut fudge recipe uses mashed potatoes for a creamy texture, topped with dark chocolate, offering an excellent way to utilize unseasoned leftover potatoes.
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Instructions
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Line an 8x8-inch baking pan with foil and spray with cooking spray.
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Combine mashed potatoes and butter in a large bowl, then gradually beat in sifted powdered sugar until well-combined.
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Stir in coconut, vanilla, and salt; press the mixture firmly into the prepared pan.
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Melt chocolate and vegetable oil, then spread over the fudge and chill until firm.
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Cut into 1-inch squares and store any leftovers refrigerated in an airtight container for up to one week.
Nutritional Info (per serving)
Calories:
284 kcal
Carbohydrate:
54 g
Cholesterol:
2 mg
Fiber:
2 g
Protein:
1 g
Saturated Fat:
5 g
Sodium:
78 mg
Sugar:
49 g
Fat:
8 g
Unsaturated Fat:
0 g