Sandi's StoryWith a peanut allergy and several jars of almond butter, both smooth and crunchy, I searched for a way to use them that wasn't just substitute almond butter for peanut butter. The more I looked, the more I realized I needed to try to come up with a recipe to my taste, and my Hubby's. The potato candy recipes got me thinking, so I added cocoa and a couple other ingredients, and this is what I got. My husband declared it "better than fudge!"
The slices are usually about 2" in diameter. My rolling technique leaves something to be desired, so mostly, my slices aren't "round." This is a rich candy that can be vanilla or chocolate or other flavors can be added to the fudge part, for instance, a cherry fudge with the almond butter would be nice. (The almond butter swirls show up better in a lighter colored fudge.) Hope you enjoy it!
instant potato flakes, dry (i use hungry jack)
milk (i used 1%)
potato--stiffly mashed, plain cooked, pealed, instead of above 3 ingredients.
cocoa powder, unsweetened--hershey's--leave out for vanilla fudge
salt--can be left out
1 1/2 Tbsp
very softened butter, not melted
Find more recipes at goboldwithbutter.com
12 0z. almond butter, no-stir; creamy or crunchy
can use peanut butter or hazelnut butter or other nut butters.
other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.
2/3 C. potato flakes (Hungry Jack’s)
2/3 C. water
1/3 C. milk
1 C. stiffly mashed, plain cooked, pealed potato
2 tsp. vanilla extract
2 pounds confectioner’s powdered sugar
¼ C. Hershey’s or good quality unsweetened cocoa (for vanilla fudge, leave out the cocoa)
¼ to ½ tsp. salt--can be left out.
1 ½ Tbl. Very softened butter, but not melted completely.
1 12-oz. jar no-stir (or thoroughly stirred) almond butter--Creamy or Crunchy. (can use peanut butter or hazelnut butter or other nut butters)
*Other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.
2Directions: Please read ALL directions first!
3Thoroughly mix or mash potato; mix in vanilla, and set aside.
4Put about 1 pound of powdered sugar into a large mixing bowl. Mix cocoa and salt into sugar.
5Stir the 1 Cup of potato mixture with vanilla into the 1 pound of p. sugar, until completely mixed. Mixture will be fairly moist.
6Add the very soft butter, mixing well.
(Save a little sugar to powder the rolling surface so the fudge dough will not stick.)
7This is important, and the fun part! Be patient, it will be worth it! Continue blending, very well, the remaining pound of powdered sugar about half a cup at a time into the mixture until the fudge dough is the texture of play dough. Use your hands to knead the fudge dough to the right texture.
8You want the fudge dough to be thick, but not sticky, and flexible enough to roll out, and then, roll up as you would a jelly roll. If fudge dough is too dry, lightly moisten your hands with water and knead the dough until all moisture is evenly incorporated. A little water goes a long way! Continue to knead and add moisture as needed, until the fudge dough is ready to roll out.
9Roll out dough into about a 12” circle or rectangle and thickness is about 3/8”. I do the rolling on non-stick foil or sugar-dusted wax paper or sugar-dusted surface. Try lightly rolling edge of dough into a tube, if the dough is too dry and cracks too much, you can re-knead adding more moisture into the dough. Continue until fudge dough has the consistency and flexibility of play dough, and not too sticky.
10After rolling out dough into shape, spread the almond butter over the entire surface of the fudge dough. (If you would like, you can sprinkle finely shredded coconut or other ingredients over the almond butter for added flavor.)
11Start rolling dough with almond butter into as tight a roll as you can (without squeezing out the almond butter) to start so the roll will not be too large in diameter when completed. (When finished, mine is a kind of "square" roll instead of round. It will make square pieces when completely cut.)
12If the fudge dough is not already as stiff as you would like, you may chill the roll for half hour or so, then slice roll into ½” slices; then, cut slices into fourths (about normal fudge-size pieces), but, as it is a fudge, you can slice first, then refrigerate (I slice first since slicing will become more difficult as the fudge firms).
Sandi Weiso Brown sis03 - Jan 22, 2011
The most difficult part of this recipe is the kneading to get the right consistency of the fudge. Kids like this part! Make sure it isn't too moist or too dry. Too moist won't allow the pieces to stay together and be easily held by hand; too dry, and the fudge will crack apart instead of rolling smoothly enough to be sliced. So, be patient and the time spent getting it to the right consistency will give you a good, easily-shared product. Have fun!
Sandi Weiso Brown sis03 - Jan 23, 2011
I shared a photo of this recipe.
Sandi Weiso Brown sis03 - Jan 23, 2011
We decided that 2" slices were too much of the richness of this recipe, so I cut each slice into quarters or "squares" and one smaller piece is plenty for us. (see the second photo)
Sandi Weiso Brown sis03 - Feb 23, 2011
Decided to make the second photo the MAIN photo because this is so rich, the normal, fudge-sized pieces aren't too much at once. Enjoy!
leeann deborde dixiebaby - Mar 25, 2011
Sandi Weiso are you my long lost friend from Tennessee?