Naturally Gluten-Free Desserts
BLACK & WHITE CANDY
Vintage Recipe
Makes 4-5 dozen
INGREDIENTS
1 Small/Medium Russet Potato, boiled, mashed
¼ Tsp Salt
1 16-Oz Box Confectioner’s Sugar
¼ Cup Shortening
1 17-Oz Bag Sweetened Coconut Flakes
1 Tsp Vanilla
2 12-Oz Bags Semi-Sweet Chocolate Chips
DIRECTIONS
Baking Sheet lined with Parchment Paper
Pare, cook, and mash potato, while the potato is still
warm, add salt and mix in shortening. Allow the potato mix to cool before
continuing. In a large bowl add sugar one cup at a time, mixing well each time.
Once the sugar has been incorporated add the coconut and vanilla and mix well. Place
the mixture into the refrigerator to chill slightly.
Once the mixture has chilled, use a small scoop or
teaspoon and create slightly football shaped balls and place on the baking
sheet. Return the baking sheet to the refrigerator and allow the mix to harden.
In a deep, microwave-safe, bowl microwave the first bag
of chocolate chips in 30-second increments, stirring in between, until the
mixture is completely melted and smooth, about 2 minutes. Repeat when needed
for the 2nd bag.
Dip the candies into the melted chocolate, about half
way, leaving the 2nd half uncovered. Let the excess chocolate drip
off, and return the candy to the baking sheet. Repeat with the remaining pieces
and chocolate. Return the baking sheet to the refrigerator and allow them to
harden. Can be served at room temperature or well chilled. These should be
stored in in the refrigerator until ready to serve.
NOTE: Always read labels carefully
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