DEDICATED TO TP SKAARUP AND HIS RECIPES
POTATO FUDGE RECIPE
SKAARUP'S POTATO FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
This is a medium chocolate potato fudge with creamy texture.
Change the chips to get different flavor variations.
4 tbsp butter (half stick)
2 cup sugar
1/4 cup corn syrup
5 oz evaporated milk
1 cup instant potatoes (see below for other potato
1/4 tsp salt
6 oz semi-sweet chocolate chips (1 cup or half a bag)
1 tsp vanilla
Line a 9" x 9" pan with aluminum foil and set aside. Prepare the
potato concoction and set aside.
Heat milk at Medium setting until warm then add sugar, salt, and
corn syrup. Bring to a rolling boil, stirring occasionally with a
wooden spoon. Continue to boil for about  full minutes then add
the potato preparation (see below), mix. Bring back to a boil for 
full minutes -or- if using a candy thermometer continue boiling until
the boiling temperature reaches 234°F. [Total of 8 minutes of
boiling or until 234°F is reached.]
Remove from heat and stir remaining butter and chocolate chips.
Stir in vanilla.
Mix thoroughly and cast into prepared pan. Cool at room
temperature. Remove from pan, remove foil, cut into squares.
Preparation of the Potato
This recipe calls for 1 cup of instant potatoes. However, if you add
these dried spuds to the boiling mixture the instant potatoes will
not be dissolved by the small amount of moisture in the sugar
syrup... but if you add water the fudge can fail. So this is how I
prepare the potatoes for addition to the boiling sugar mixture:
Instant Potatoes - In a glass measuring cup I add the dried potato
flakes, half the butter, and a small amount of milk. I then microwave
until warm, stir, and add very, very small amounts of milk until the
instant potatoes are creamy. Use the least amount of milk
necessary to dissolve the dried potatoes. The new volume will be
smaller than 1 cup.
Mashed Potatoes - If you have mashed potatoes (leftovers or sold
frozen in a bag), bring 3/4 cup to room temperature, add half the
butter, and heat in the microwave until creamy.
Raw Potatoes - Take one medium sized potato, remove the skin,
and place in a pot of boiling water for 15-20 minutes. Remove,
drain the water, let cook somewhat then mash with a fork. Take
about 3/4 cup of the freshly mashed potatoes, add half the required
butter, and cream.
Baked Potatoes - One quick and easy way to get sufficient potato is
to buy a baked potato (e.g. Wendy's Sour Cream and Chive potato -
ask to hold the sour cream and chive, butter on the side). Dig out
the insides of the potato until you have about 3/4 cups worth. Add
half the required butter, and cream.
Creaming the mixture is important if you don't want little goobers of
potato to pop up in the fudge.
Different chips may be substituted for the semi-sweet chocolate
chips. This recipe has a richer taste with Milk Chocolate Chips (my
opinion). White Chips may also be used. Butterscotch chips?
Peanut Butter? The possibilities are endless.
From this website you've learned that "water is the enemy of fudge."
Adding potatoes brings water with it. If you just added dried instant
potatoes, the fudge would set wonderfully, but you'd also have a fair
amount of undissolved potato flakes. If you use boiled potatoes,
mashed potatoes, or baked potatoes then you're bringing
additional water to the sugar solution which could destroy the
fudge. For this reason, I have you add the potato mixture a little after
half the boil... to help release the water and evaporate it away.
Using a candy thermometer is probably best for this recipe since
you (and I) can't control the amount of potato water brought to the
fudge. The Boiling Point method (thermometer) doesn't care and
will tell you when to stop.
REMARK: This makes a firm chocolate fudge which is sweet, salty,
and has a noticeable flavor of potatoes. I liked it, my kids liked it...
my wife shook her head and didn't want seconds. This fudge, after
all, will taste a little like potatoes. If you don't like potatoes, you
probably won't like potato fudge. It IS a unique experience. I balk
however at using Peanut Butter chips.
BACK TO FUDGE RECIPES