Prep 10 mins
Cook 1 hr 30 mins
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.
- 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
- 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.
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.