Thanksgiving leftovers--Chocolate-Coconut (mashed potato) candy

Cast your vote for Chocolate-Coconut (mashed potato) candy

Next week in the United States our thoughts will be focused on things for which we are thankful--God, family, friends, shelter, security, health. All of those are top of the list. But then, one's thoughts tend to diverge to the creature comforts. Cars, toys, computer games.


For me the vacuum, dishwasher, and self-cleaning oven are pretty high on the list. ...And potatoes.


I thank the Spaniards for potatoes.


Four centuries ago potatoes were discovered in the Andes and taken home to Europe. Since then over a thousand potato species have been cultivated and have become an integral part of much of the world's cuisine. Potatoes are the 4th largest food crop, following rice, wheat, and corn.


And the best potato dish in the world? Mashed potatoes, of course. They can be rustic red bliss potatoes with skins left on, hand-mashed with a lump or two remaining for character; ethereal, buttery russets riced and bathed in cream; or the outrageously decadent French aligot of Yukon golds, garlic and cheese.


(And, if you're a child of the 60's, you will remember that the Contours and James Brown let us dance to them.)


Despite my adoration of creamy taters, I know that I will have leftover mashed potatoes in my frig. Yes, I can rewarm them, stir them into a creamed soup as a thickener, form them into mashed potato patties (my girls' favorite), ....or I can go totally crazy and make candy!


Yup, candy. In the early 1960s, Betty Crocker had an outrageous (i.e. genius) idea for using leftover mashed potatoes. She made chocolate coated candy.

Cook Time

Prep time: 1 hour 30 min
Cook time: 10 min
Ready in: 1 hour 40 min
Yields: about 5 dozen candies

Ingredients

  • 3/4 cup mashed potatoes
  • 1 lb. flaked coconut, (about 4 cups)
  • 1 lb. confectioners sugar, sifted
  • 1 tsp. almond extract
  • 12 oz. semi-sweet chocolate chips
  • 2 ounces paraffin
  1. Combine 1st 4 ingredients; drop by heaping teaspoonful's on waxed paper. Roll in balls; refrigerate 1/2 to 1 hour. If mixture is too soft to form balls, refrigerate first, then shape balls.
  2. To make coating, melt chocolate chips and paraffin in top of double boiler. Heat and stir until smooth.
  3. Dip balls in coating, turning to coat on all sides. Keep chocolate over hot water while dipping candy. With tongs or forks, lift balls out of chocolate onto waxed paper or cake rack. Place candies in refrigerator to harden.

© 2013 Carb Diva

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