Potato. Candy. With chocolate. How do these ideas make it onto a page? I have no idea, but really, this one shouldn’t have.
In the “Hershey’s 1934 Cookbook,” is all about chocolate. Chocolate bread, chocolate ice cream, hot chocolate, and potato chocolate. There’s not just one recipe that uses potato, there are two!
The second is a Cocoa Potato Cake. But let’s start with Chocolate Potato Candy.
The recipe sounds like one you could use to make potato gnocchi, but instead of flour to bind the potato together, it uses powdered sugar.
I expected these to be quite delicious – but boy, was I wrong. What was the point of the potato? You couldn’t even taste it. They were way too sweet and used way too much powdered sugar to make them worth it.
If you want to try and make these, good luck. Let me know how it goes.
Chocolate Potato Candy
- 1 medium baked potato, mashed (¾ cup)
- ½ tsp salt
- 1 tsp vanilla
- 1/3 cup Hershey’s Cocoa
- 4.5 cups powdered sugar
- Chocolate glaze
Combine the mashed potatoes, salt and vanilla. Gradually beat in the cocoa and sugar until mixture is stiff enough to be rolled into balls.
Chill the balls. The recipe called for a Chocolate glaze, but they were so bad, I didn’t want to waste the ingredients.
Makes 4 dozen candies
Other posts from Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way