Pin it
You'll never guess what goes in this wild fudge—instant mashed potatoes, no joke! When I first told my family, they thought I'd lost it. But the minute they tasted it, they couldn't get enough. We've kept the potato thing hush-hush ever since. These days, friends always wonder why it's so smooth. Their reactions crack me up every single time! After lots of testing, this version is the best it's ever been.
Unforgettable Fudge Perks
- Smooth every single time—never gritty
- No thermometer mess—it's super easy
- Turns into a fun chat topic at get-togethers
- Keeps soft much longer than old-school fudge
- Cheap way to make a bunch for holidays
- Easy for kids to help out—no boiling needed
- Folks always beg for your secret when they taste it
What You Gotta Grab
- Essentials:
- Instant mashed potato flakes (plain, not flavored)
- Sweetened condensed milk (the thick canned stuff)
- Almond bark (chocolate or white—all good)
- Chopped nuts or fun sprinkles for topping
- Stuff To Use:
- Measuring cups
- 8x8 dish to set everything up
- Wooden spoon for stirring madness
- Microwaveable bowl that's nice and big
Amazing Fudge Adventure
- Waiting Game
- Toss it in the fridge and be patient for a few hours. Try not to cave in and cut it too soon! My crew checks it nonstop.
- Making It Pretty
- Pour the mix in a pan with parchment or foil or you'll regret it. Level the top and scatter your toppings fast before it stiffens up.
- Mix It Up
- Weirdest part right here—dump those potatoes straight in! Looks wrong, but give it a wild stir and you'll see it gets smooth, I swear.
- Melting Time
- Chop up the almond bark, pop it in a bowl. Microwave for short zaps, stirring often so it stays creamy, then add the condensed milk—it's what brings it all together!
- Getting Started
- Fix up the instant potatoes but go easy on the water so they end thick. You want them smooth but not soupy. Let 'em cool off a bit so your chocolate doesn't seize up.
Pin it
Smart Little Tricks
Keep quiet about those potatoes—it's way funnier after folks taste it! Whip the potatoes extra smooth for no weird lumps. If it's looking too thick, a splash of milk saves the day. If you're swimming in goop, more melted almond bark does the trick. Don't leave the chocolate nuking in the microwave too long or you'll get a burnt stinky mess—learned that the painful way!
Ways To Make It Yours
Go for chocolate almond bark sometimes! Mix chocolate and white together and you'll get cool swirls. Toss in peanuts or whatever nuts you like—or just sprinkle 'em on later. Crushed Oreos on top? Always a win with my family. Peppermint extract makes it super festive and a real showstopper at Christmas!
Serving Up & Keeping Fresh
Wait until it's really cold before slicing or you'll have a fudge disaster. Lay out squares on a serving dish and watch folks swoon. It'll last in the fridge for weeks (not that it'll stick around that long). Wrap up tight and freeze for later, though the texture gets a little different—still tastes bomb. Pop in a cute box and hand out as gifts! Don't forget a card because everyone is gonna pester you for the how-to.
Frequently Asked Questions
- → Will I taste the potato?
Nope, it just makes it softer and smoother. The flavor totally comes from the almond bark.
- → Why use instant mashed potatoes?
Instant potatoes are handy and always come out right. Real mashed potatoes can be too watery or chunky.
- → Is chocolate okay instead?
Sure thing—swap in chocolate almond bark or candy discs if you want. Same amount, just more chocolatey.
- → Why is my fudge still soft?
Check you’ve added enough bark and it's fully chilled. Instant potatoes should be mixed like it says on the box for best results.
- → How long can you keep it?
Keep it in a sealed box in the fridge. Good for about seven days. Let it warm up for a bit before nibbling.