Potato Candy
Ingredients
- 70 g potato
- 160 g powdered sugar
- 90 g shredded coconut, unsweetened
- 1 teaspoon vanilla
- 454 g semisweet chocolate
- shredded coconut shredded coconut shredded coconut
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Instructions
- Line a large sheet pan with parchment paper. Set aside.
- Cut the potato in half, leaving the skin on. Place in a small saucepan, add water to cover, and boil until very tender when pierced with a knife, about 10 minutes. The exact boiling time will depend on the potato itself.,Remove with a slotted spoon and set aside on a plate. Strip off the skin as soon as it’s cool enough to handle.,Simply Recipes / Mark Beahm
- Use a ricer or fork to mash the potatoes in a large bowl to a very smooth consistency. Measure out 1/2 cup for this recipe, and use the rest for another purpose. While the mashed potatoes are still slightly warm, stir in the powdered sugar, coconut, and vanilla, using a large spoon or your hands.,Scoop 1 tablespoon portions and shape gently into balls (the balls may be quite soft; this is OK). Place them on the prepared sheet pan, not touching. Freeze for at least 3 hours.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- To dip, melt the chocolate in a double boiler. Put an inch of water in the bottom pot and bring to a simmer. Place the chocolate in the top pot (or a metal bowl), and set over the simmering water. Turn off the heat and stir gently until the chocolate is evenly melted.,As the chocolate melts, you can briefly and gently roll the coconut filling balls in your hands to give them neater shapes (this is by preference, not required).,Place the bowl of warm chocolate on a folded kitchen towel on the counter. One by one, drop each ball in the chocolate, turn with a fork to coat, then lift out of the chocolate. Tap to let the excess chocolate fall back into the pot. Return to the baking sheet and sprinkle with coconut or sprinkles. Continue until all candies are coated.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Refrigerate until firm, about 1 hour.,Store, tightly covered, in the refrigerator for up to 2 weeks. Freeze for up to 3 months.,Did you love the recipe? Leave us stars below!,You’ll have lots of leftover melted chocolate. It’ll be fine to use again. Pour it on a parchment-lined sheet and let it harden in the fridge, then break or cut into small pieces to use as chocolate chunks. Keep refrigerated.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original