Dessert: Canada – Prince Edward Island (Atlantic Canada) – PEI Potato Fudge

Serving Size: 16

Approximate Time

Prep 30 min

Cook 10 min

Additional 3 hrs

Total 3 hrs 40 min

Ingredients

- 12 oz (340 g) semisweet chocolate chips
- 1 (14 oz/396 g) can sweetened condensed milk
- 4 tbsp (57 g) unsalted butter
- 1 tsp (5 ml) pure vanilla extract
- 1/2 tsp (2.5 g) fine sea salt
- 3 small PEI potatoes, peeled, boiled until very tender, and mashed to yield 1/2 cup (120 g) hot mashed PEI potatoes
- 2 cups (240 g) powdered sugar, sifted
- 1/2 cup (60 g) chopped walnuts (optional)
- Butter or nonstick spray and parchment paper for an 8 x 8 in (20 x 20 cm) pan
- Flaky sea salt for sprinkling (optional)

Instructions

Short Description:
A creamy, chocolate fudge made smooth and subtly flavored by mashed PEI potatoes. The potatoes act as a natural thickener and give the fudge a uniquely silky mouthfeel without overt potato taste.

Regional Notes:
This Prince Edward Island version uses local PEI potatoes in the fudge base, a regional twist that produces a finer, creamier texture than common chocolate fudge. The mild potato flavor lets the chocolate and butter shine while showcasing a local island ingredient.

1. Prepare the potatoes: peel and cut the PEI potatoes into even cubes. Place in a pot of cold water, bring to a boil, and simmer until very tender, about 12–15 minutes. Drain thoroughly and mash until completely smooth; press through a fine sieve if necessary to remove lumps. Measure 1/2 cup (120 g) hot mashed potato and set aside to stay warm.
2. Line an 8 x 8 in (20 x 20 cm) pan with parchment, leaving an overhang for easy removal; butter the parchment lightly.
3. Combine chocolate, sweetened condensed milk, and butter in a medium heavy-bottomed saucepan over low heat. Stir constantly until the chocolate and butter are fully melted and the mixture is smooth and glossy, about 4–6 minutes. Alternatively, heat in a microwave-safe bowl in 20–30 second bursts, stirring between bursts, until smooth.
4. Remove the chocolate mixture from the heat. Stir in vanilla and 1/2 tsp (2.5 g) fine sea salt until incorporated.
5. Add the hot mashed PEI potatoes to the chocolate mixture and stir vigorously until fully incorporated and smooth. The heat from the chocolate will warm and disperse the potato evenly.
6. Gradually fold in the sifted powdered sugar, about 1/2 cup (60 g) at a time, stirring thoroughly after each addition until the mixture becomes thick but spreadable. If using, fold in the chopped walnuts.
7. Scrape the fudge into the prepared pan and smooth the top with a spatula. Sprinkle a pinch of flaky sea salt over the surface if desired.
8. Chill in the refrigerator until fully set, at least 2–3 hours (overnight is best for clean slices).
9. Lift the parchment out of the pan using the overhang and cut the fudge into 16 squares. Store in an airtight container in the refrigerator for up to 10 days or freeze up to 1 month; bring to room temperature briefly before serving for best texture.