Chocolate Tater Fudge
Indulge in the unexpected decadence of Chocolate Tater Fudge, a rich and creamy treat that delivers delightful sweetness with a surprising ingredient: mashed russet potato! This inventive fudge recipe transforms simple pantry staples like cocoa powder, powdered sugar, and a touch of vanilla into a velvety confection, proving that dessert magic can come from humble beginnings. The potato base gives the fudge an irresistibly smooth texture while staying gluten-free and crowd-pleasing. Add chopped nuts for a satisfying crunch or sprinkle chocolate chips on top for an extra layer of indulgence. Perfect for gifting or sharing, this no-bake dessert comes together in under 30 minutes and is guaranteed to wow your taste buds.
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Recipe Information
Ingredients
- 1 large Russet potato, peeled and cubed
- 2 tablespoons Unsalted butter
- 0.5 cup Cocoa powder
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Chopped nuts (optional)
- 0.25 cup Chocolate chips (optional, for topping)
Instructions
Peel and cube the russet potato, then place it in a medium saucepan. Cover the potato with water and bring it to a boil over medium-high heat.
Cook the potato until fork-tender, approximately 10 minutes. Drain the water and transfer the cooked potato to a mixing bowl.
Mash the potato thoroughly with a potato masher or fork until it’s very smooth with no lumps. Let it cool to room temperature.
Add the unsalted butter to the mashed potato and stir until it is fully melted and incorporated.
Mix in the cocoa powder and vanilla extract, stirring until well combined.
Gradually sift the powdered sugar into the mixture, adding about 1 cup at a time. Stir thoroughly after each addition until smooth and fudge-like consistency is achieved.
Add the salt and, if desired, fold in the chopped nuts for added texture.
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Transfer the fudge mixture to the dish and spread it evenly using a spatula.
Optional: Sprinkle chocolate chips over the top and gently press them into the fudge.
Refrigerate the fudge for at least 2 hours, or until it sets and becomes firm.
Once set, remove the fudge from the pan using the parchment paper as handles. Cut into 16 squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 479.2 g | 174% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 382.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
