Potato Chocolate Fudge
Turn an unexpected ingredient into sweet magic with this indulgent Potato Chocolate Fudge recipe! Perfectly creamy and irresistibly rich, this unique dessert uses mashed russet potato as the secret base, creating a velvety texture that pairs beautifully with bold cocoa flavor. Sweetened with powdered sugar and enhanced with a touch of vanilla and sea salt, this no-bake treat comes together in just 30 minutes of prep and cooking time. For an extra crunch, fold in chopped walnuts or leave it classic for a smooth finish. This fudge is ideal for anyone looking for an easy yet impressive dessert that’s gluten-free, pantry-friendly, and utterly delicious. Serve it chilled, cut into squares, and watch as everyone is captivated by this unexpected chocolatey delight!
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Recipe Information
Ingredients
- 1 piece Russet potato (medium-sized)
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup Unsalted butter
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 cup Chopped walnuts (optional)
Instructions
Peel the russet potato and chop it into small cubes to ensure even cooking.
Place the potato cubes into a medium saucepan, cover with water, and bring to a boil. Cook for about 10 minutes or until the potato is fork-tender.
Drain the cooked potato and mash it in a bowl until completely smooth with no lumps. Allow it to cool slightly.
In a large mixing bowl, combine the mashed potato and unsalted butter. Mix until the butter melts and integrates into the potato.
Add the unsweetened cocoa powder, powdered sugar, vanilla extract, and sea salt to the potato mixture. Stir well until you achieve a thick, smooth, and homogeneous fudge batter.
If desired, fold in the chopped walnuts for added texture and flavor.
Line an 8x8-inch pan with parchment paper, ensuring some overhang for easy removal. Transfer the fudge mixture into the pan and press it evenly with a spatula.
Refrigerate the pan for at least 2 hours or until the fudge sets completely.
Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 16 equal squares and serve.
Store leftover fudge in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 478.6 g | 174% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 358.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3034 mg | 65% | |
*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.
