Old Fashioned Easter Egg Candy

Old Fashioned Easter Egg Candy made with mashed potatoes!

Course Dessert

Cuisine American

Prep Time 30

Chilling time 1

Total Time 1 30

Servings eggs

Calories 249kcal

Author Sam Merritt

Equipment

Ingredients

½ cup (115 g) plain mashed potatoes, completely cooled see note
½ cup (1 stick) (113 g) unsalted butter softened
¼ teaspoon table salt
5 cups (625 g) powdered sugar plus additional as needed
2 teaspoons vanilla extract
12 oz (340 g) chocolate bars coarsely chopped (I like to use Ghirardelli 65% dark chocolate, see note if using chocolate chips)

Instructions

Using an electric mixer or stand mixer (with paddle attachment), stir together mashed potatoes, butter, salt and 1 cup (125g) powdered sugar until completely combined.
½ cup (115 g) plain mashed potatoes, completely cooled, ½ cup (1 stick) (113 g) unsalted butter, ¼ teaspoon table salt, 5 cups (625 g) powdered sugar
With mixer on low-speed, add in remaining sugar, 1 cup (125g) at a time.
Stir in vanilla extract and check the consistency of the batter. It should be cohesive and will be sticky at this point but should not be runny/separating. If it is runny, add additional powdered sugar as needed.
2 teaspoons vanilla extract
Cover and refrigerate filling for at least 1 hour.
Once chilled, scoop dough by 1 ½ Tablespoon and roll between your hands into egg shape. Place eggs on wax-paper lined cookie tray. If dough is still sticky, chill for longer or dust your hands with powdered sugar before rolling. Return eggs to the refrigerator while you prepare the chocolate coating
Place chopped chocolate in a double boiler (see note to microwave instead) over simmering water and stir constantly until melted.
12 oz (340 g) chocolate bars
Remove eggs from the refrigerator. Dip a fork in chocolte then place the egg on the tines of the fork. Use a spoon to drizzle chocolate all over the egg until coated, then slide back onto the baking sheet to allow the chocolate to harden before enjoying.
Return eggs to the refrigerator and refrigerate until chocolate coating has hardened.

Notes

Notes on potatoes

Use russet potatoes for best results. I recommend piercing the potato all over with a fork and baking in the microwave for approximately 4 minutes on each side until potato is tender when pierced with a fork. No salt/pepper or any other flavoring should be added. Potatoes that have been peeled, boiled and mashed will also work but periodically they retain too much moisture and the batter will be too runny to manage.

Allow potatoes to cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess. I recommend allowing them to cool at room temperature rather than the fridge, as sometimes the condensation from the fridge can also make the mixture runny.

Chocolate Notes

Dark chocolate is best as this candy is very sweet and the dark chocolate keeps it from being too sweet. My grandmother's original recipe uses unsweetened chocolate, which I sometimes use, too!

Dark or semisweet chocolate chips will work in a pinch, though the chocolate doesn't melt as nicely. I will usually add a teaspoon of vegetable shortening or coconut oil in with the chocolate to thin it a bit, making it easier to pour and coat the eggs.

Microwave instead of double boiler

If using the microwave to melt the chocolate, simply place in a microwave-safe bowl and heat in 20 second increments, stirring in between, until completely melted.

Potato Candy Variations

Another variation of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy or you can roll into a sheet, spread with peanut butter, and roll into a log and slice for peanut butter pinwheel potato candy.

Storing

Store in an airtight container in the refrigerator. Eggs will keep for at least one week.

Nutrition