Coconut Mashed Potato Candy Sp5 Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Steps:

• 1. Combine all ingredients except coating; drop by teaspoonfuls on waxed paper.
• 2. Roll into balls; refrigerate 1/2-1 hour. If mixture is too soft to form balls, refrigerate first then roll into balls.
• 3. CHOCOLATE COATING: Combine all coating ingredients in the top of a double boiler. Melt over hot water, stirring occasionally, until ingredients are blended
• 4. While still in the double boiler dip rolled balls using tongs, candy dipper or 2 forks into chocolate, coating all sides. Place on waxed paper. Place in refrigerator to firm up. Store in tightly sealed container.

Steps:

• In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then walnuts if desired. Return to waxed paper until chocolate is set.

Steps:

• In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
• Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
• Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
• Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
• Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.

Steps:

• 1. The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them. In a mixing bowl combine the potato, salt, and vanilla.
• 2. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
• 3. Mix in your add-ins (like chocolate chips, coconut, etc).
• 4. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.
• 5. Shape in the size of balls you want.
• 6. Heat a pan of water about 2-3" deep keeping it a low temp set a pan on top and add your chocolate chips, stir until melted.
• 7. Add 1 - 2 tbsp shortening to thin it down enough to dip the balls in and coat. If it begins starts to thicken add a little more shortening.

Steps:

• 1. There are no particular directions for the mashed potatoes... so make your favorite kind. I would think that the recipe would be better if they are made from scratch with salted boiled potatoes, butter, and milk -- but that is up to you.
• 2. Stir the sugar and coconut into the hot mashed potatoes mixing well. Then chill for an hour.
• 3. Pull the bowl out of the fridge and start making balls the size of walnuts which you set on a cookie sheet.
• 4. Place the rolled balls back into the fridge for another hour to chill, on the cookie sheet.
• 5. Melt the chocolate and remove from heat, then dip the chilled balls in chocolate and place on cookie sheet again, to set.
• 6. Store in tightly covered container between layers of waxed paper in the refrigerator.

Steps:

• Place sugar, salt, coconut in bowl with softened butter.
• Add potatoes and vanilla and mix well by hand.
• Pack mixture into 9 x 13 pan.
• Cool in fridge.
• Cut into 1 1/2 inch squares.
• Melt chocolate, chocolate chips and paraffin wax -- stirring til no lumps appear. (ALWAYS exercise caution when heating paraffin -- I use a large well washed tin can and put it in the double boiler).
• Using a toothpick, dip the squares in melted chocolate and place on waxed paper to set.