Easy Potato Candy Bonbons

Rubyscarab's Note:

This recipe has been handed down by Pennsylvania Dutch farmers for years. I got it from my Mom who got it from her Mom, etc. It has few ingredients, zero fat, and has a texture akin to fresh fondant, literally melting in your mouth, not in your hand. Almost limitless potential- flavoring could be anything, and depends upon ingredients on hand, mood, season, etc. (My mother used to use mint flavoring.) Most often I bring this to church potlucks, or for Christmas and wedding occasions as it is easy to make and when people start eating it, they seem to never get quite enough.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 20

Yield: 20.0 little ...

• 1 small baking potato
• 1 -2 teaspoon milk or 1 -2 teaspoon cream
• 1 -2 lb confectioners' sugar
• ½ teaspoon almond extract
• 2 cups miniature dark chocolate chips

Directions:

1. Peel and boil potato.
2. Drain water, mash with fork, and add milk.
3. Use beaters on high speed to make as fluffy and LUMP-free as possible.
4. Add almond flavoring, still beating.
5. Either use beaters or a spoon and add confectioner's sugar, a little at a time. Sugar and potato have a chemical reaction that makes the potatoes look like they are melting.
6. Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough.
7. Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.)
8. Immediately form into little balls, walnut-sized or smaller. I like to put them into mini cupcake papers (red) or whatever works best with the season, and to leave them in mini cupcake pans to dry and finish hardening.

Reviews

[Tina #7]

I loved it! Used mint extract since I didn't have almond one and but doubled the portion since I had medium potato and had to use more sugar. I preferred it the second day as the bonbons finally managed to harden. Planning to make some soon again. Perfect treat for anybody with sugar addiction.