Maine Potato Candy

Ingredients

4 cups confectioners' sugar
4 cups sweetened shredded coconut
3/4 cup cold mashed potatoes (without added milk and butter)
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark chocolate candy coating, coarsely chopped

Directions

In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze.

In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Maple Marshmallows

• 1 cup confectioners' sugar
• 2 cups firmly packed light brown sugar, divided
• 3 (1/4 ounce) envelops unflavored gelatin
• 1 cup water, divided
• 1 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• Confectioners sugar, brown sugar

1.  Line a 13 x 9 inch pan with wax paper.  Sift 1/2 cup confectioners sugar over peper, and sprinkle with 1/4 cup brown sugar.  Set aside.

2.  Place gelatin and 1/2 cup water in the bowl of a heavy-duty stand mixer fitted with the whisk attachment.  Let stand for 10 minutes.

3.  In a large saucepan, brink remaining 1/2 cup water, sugar, 1 1/2 cups brown sugar, corn syrup, maple syrup, and salt to a boil over medium-high heat.  Cook for 1 minute and remove from heat.

4.  With mixer on low speed, add vanilla to gelatin mixture.  Slowly add hot sugar mixture.  Increase speed to high.  Beat until thick and increased in volume, approximately 10 minutes.

5.  Pour mixture into prepared pan.  Sift remaining 1/2 cup confectioners sugar over mixture, and sprinkle with remaining 1/4 cup brown sugar.  Let stand at room temperature for 4 hours.

6.  Cut marshmallows into 1- to 1 1/2 - inch squares.  Top the cut surfaces with additional confectioners sugar and brown sugar, if desired.  Store at room temperature in air tight container for up to 1 week.

Chocolate Raspberry Truffles

• ½        cup evaporated milk
• ¼        cup sugar
• 1          11 ½ ounce package milk chocolate chips
• ¼        cup seedless raspberry preserves
• ½        tablespoon instant coffee granules
• ¾        cup finely chopped almonds, toasted

1.  In a large heavy saucepan, combine milk and sugar.  Bring to a rolling boil over medium heat; boil and stir for 3 minutes.  Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth.  Chill until firm.  Cover and store in the refrigerator.

2. Roll into 1-inch balls; roll into almonds.  Place on waxed paper-lined baking sheets.  Chill until firm.  Cover and store in the refrigerator.