Search Site   
Recipes
Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
   
Recipes
Search 
   
Mashed Wisconsin Potato After-Dinner Candy

Ingredients:

1 c. warm, unseasoned mashed Wis-consin potatoes (Russets recommended)
2 t. vanilla extract
2 to 3 lbs. confectioners’ sugar
1 lb. dark chocolate for dipping
2/3 c. ground salted peanuts
1 c. shredded coconut (optional, or use instead of the peanuts)

Instructions:

Combine first three ingredients in a 4-quart mixing bowl. Sift 2 pounds of the confectioners’ sugar over mixture, 1 cup at a time, stirring after each addition. (Mixture will liquefy first, then gradually begin to thicken.) Continue until it becomes a stiff dough (It may not take 2 pounds of the confectioners’ sugar, and it may take more, depending on the moisture in the potatoes).

Knead the dough, and cover with a damp cloth. Chill until a small spoonful can be rolled into a ball. Dip half-inch balls in melted chocolate, then sprinkle with peanuts or coconut…or both!

Materials courtesy of the Wisconsin Potato & Vegetable Growers Association. For more information, www.wisconsinpotatoes.com

This farm news was published in the February 1, 2006 issue of Farm World.

2/1/2006