Recipe by Rubyscarab
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.
Top Review by 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.
- 1 small baking potato
- 4.92-9.85 ml milk or 4.92-9.85 ml cream
- 453.59-907.18 g confectioners' sugar
- 2.46 ml almond extract
- 473.18 ml miniature dark chocolate chips
Directions See How It's Made
- Peel and boil potato.
- Drain water, mash with fork, and add milk.
- Use beaters on high speed to make as fluffy and LUMP-free as possible.
- Add almond flavoring, still beating.
- 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.
- Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough.
- Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.)
- 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.