Valentine’s Day is less than a week away. Treat your Valentine to these berry flavored chocolates. Make them as simple or as fancy as you like!
Flavored gelatin is a great way to both flavor and color this mashed potato candy. You will need to think ahead a little to make these because they need time for the outside of the potato candy to dry before it’s dipped in chocolate. The inside of the candy stays soft, though.
BERRY CHOCOLATES (Pantry Cooking II)
1/4 cup prepared instant mashed potatoes made without butter or margarine
1 package (4 serving size) berry flavored gelatin (raspberry, strawberry, etc.)
2-1/4 cups powdered sugar
10 ounces dark chocolate candy bar or 1-2/3 cups chocolate chips
5 teaspoons shortening
Prepared frosting
In a medium sized bowl, mix potatoes and gelatin completely. Gradually add powdered sugar. Knead dough until smooth. Roll into a 1-inch diameter log. Cut into 3/8-inch slices. Let slices dry at least 24 hours, loosely covered, turning each piece several times during the drying process. When the outside is dry and firm, melt chocolate and shortening together in a microwave or double boiler until smooth. Coat each piece of candy with melted chocolate and allow to cool on a baking sheet covered with parchment, wax paper, or a silicon baking mat. When cool and firm, each piece may be decorated with frosting rosettes or other designs. Makes about 60 pieces.
Note: 10 ounces of dipping chocolate or almond bark may be used instead of chocolate and shortening.
This recipe is an adaptation of the recipe for Potato Candy found on page 128 of Pantry Cooking: Unlocking Your Pantry’s Potential by Cheryl F. Driggs.
