This sneaky candy is made from a base of, wait for it…potatoes!
Potato candy is a perfect project to make with your kids on a rainy day.
Or throw together while theyre at school, then let them guess whats in it.
Simply Recipes / Mark Beahm
Its simple enough that you’ve got the option to riff on it, too.
Undoubtedly created by a frugal cook looking for a treat, its both inexpensive and easy to make.
The only caveat is that you cant use leftover mashed potatoes, with all the milk and butter added.
Simply Recipes / Mark Beahm
You need plain, thick potato mash.
A potato ricer or a fork is all you better avoid any telltale lumps of potato.
No Chocolate Tempering Needed
You dont have totemper chocolatefor these homespun treats.
Simply Recipes / Mark Beahm
you’re free to even usechocolate chipsor melting wafers.
Orange sweet potatoes andpumpkin spice?
Or try purple sweet potatoes and add some cinnamon and lime zest.
Simply Recipes / Mark Beahm
Nobody needs to know how easy they were to make!
Some recipes call for russets, but I find their mealy texture a little too assertive.
This recipe calls for more chocolate than youll use.
Simply Recipes / Mark Beahm
This is necessary to have enough to submerge the balls as you dip them.
Youll have leftover melted chocolate.
Itll be fine to use again.
Simply Recipes / Mark Beahm
For a variation, swap sweet potatoes with potatoes and add 1/2 teaspoon cinnamon or pumpkin spice.
Cut the potato in half, leaving the skin on.
The exact boiling time will depend on the potato itself.
Simply Recipes / Mark Beahm
Remove with a slotted spoon and set aside on a plate.
Strip off the skin as soon as its cool enough to handle.
Use a ricer or fork to mash the potatoes in a large bowl to a very smooth consistency.
Simply Recipes / Mark Beahm
Measure out 1/2 cup for this recipe, and use the rest foranother purpose.
Place them on the prepared sheet pan, not touching.
Freeze for at least 3 hours.
Simply Recipes / Mark Beahm
To dip,melt the chocolatein a double boiler.
Put an inch of water in the bottom pot and bring to a simmer.
Turn off the heat and stir gently until the chocolate is evenly melted.
Simply Recipes / Mark Beahm
Place the bowl of warm chocolate on a folded kitchen towel on the counter.
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.
Refrigerate until firm, about 1 hour.
Store, tightly covered, in the refrigerator for up to 2 weeks.
Freeze for up to 3 months.
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Simple Tip!
Youll have lots of leftover melted chocolate.
Itll be fine to use again.
