Easy Pumpkin Mashed Potato Fudge
I love to read old cookbooks and magazines for old tips and cooking tricks. Looking through a 1990 edition of Better Homes and Gardens, I discovered a recipe for Irish Cream Fudge featuring mashed potatoes. The function of the mashed potatoes is to give the fudge a creamy texture. How intriguing!
Now, I love to eat fudge. Making it, not so much. I find it quite tricky to get that perfect creamy texture. It usually takes me several batches to get it right, and I know I’m not alone. I haven’t quite gotten the feel for making fudge that my mom has. While I need a candy thermometer and complete silence–don’t talk to me, I’m making fudge!, my mom can make it while she’s talking on the phone. I’m sure it all boils down to experience and well, maybe I could relax a bit.
What I love about this recipe is that it’s fairly foolproof. It’s perfect for someone like me who stresses over the thought of failed fudge. It’s quick, easy, and delicious. And it contains potato! I love all recipes that sneak vegetables into them.
The texture of this fudge is very creamy. I find it to be not quite as firm as traditional fudge, and it softens in a warm room. It’s tastes so good, though, that it just might disappear off the serving tray before it even gets a chance to warm up.
As an added bonus, this easy fudge recipe does not contain corn syrup or canned evaporated milk.
Here it is:
- 1/2 cup mashed potatoes (about 1 large potato, no milk or butter added)
- 2 tbsp soft butter
- 2 1/2 tbsp pumpkin puree
- 1/2 tsp vanilla
- 1 tsp pumpkin pie spice
- 4 1/2 cups icing sugar
- 1/4 cup toasted pumpkin seeds
- Line a 8X8 pan with plastic wrap.
- Place mashed potatoes and butter in a large bowl. Mix well with a spoon.
- Stir in the pumpkin puree, vanilla, and pumpkin pie spice. Mix until well combined.
- Stir in the icing sugar a little bit at a time, stirring after each addition. Press the sugar lumps with the back of a spoon while stirring. You want the mixture to be smooth.
- Pour the mixture into the baking pan. Press evenly. Sprinkle the toasted pumpkin seeds over the fudge and press into the top. Refrigerate for at least 4 hours.
- Lift the fudge out of the baking pan. Peel the plastic wrap off the fudge and place the fudge onto a cutting board. Cut into squares.
Note: If you want to make an easy pumpkin mashed potato icing, increase the amount of butter by about 1 tablespoon and add a splash of cream. Spread it on cupcakes, muffins, or a pumpkin loaf. Delicious!
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