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Mashed Potato Vanilla Cream Bon Bon Recipe

Photo by Kathy Whyte

Candy with a surprise!  Co-workers reacted with disbelief when told what the creamy middle of the candy was made of.Mashed Potato Vanilla Cream Bon bons

2 large potatoes

1 Tbl. butter

enough powdered sugar to stiffen the mashed potatoes enough to hold their shape when spooned onto wax paper. Start with a cup.

1 Tbl. good vanilla extract.

1 bag semi-sweet chocolate chips

Peel and cube the potatoes and put into a sauce pan.  Cover with water and boil until the potatoes are soft. Drain and mash. Drop in butter and vanilla. Blend until smooth with no lumps remaining. Stir in the confectioner’s sugar, adding enough to hold the mashed potatoes together.  Refrigerate until well cooled. Line cookie sheets with waxed paper.  Spoon filling mix onto paper. I used a small ice cream scoop that holds a little more than a tablespoon amount to make uniform domes.  Freeze for at least a half hour.  Once the filling is firm, make a double boiler by putting a glass mixing bowl over a sauce pan with about an inch of simmering water.  Empty the chocolate chips into bowl and stir constantly until the chocolate is smooth and glossy.  You could add a little bit of vegetable oil to give your coating a little more shine.  Remove the bowl from the water and drop your candy centers, one at a time into the chocolate, totally coating the candy.  Remove candies using two forks, allowing some of the excess to run off and place on cookie sheets. Chill until chocolate is set.

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