Maine Potato Candy Needums Recipes

NEEDHAMS

Steps:

• Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well. Place the bowl over a saucepan of barely simmering water. Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes. Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
• Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup. One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature, about 1 hour. Photograph by Charles Masters

POTATO CANDY

Steps:

• Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
• Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

MAINE NEEDHAMS

Steps:

• Pare, cook, and mash potato to make three-quarters of a cup.
• Add salt.
• Using double boiler place butter in it and melt over boiling water.
• Add mashed potato, confectioners sugar, flaked coconut, and vanilla.
• Mix well and turn into a buttered jelly roll pan and spread evenly.
• Place in a cool place to harden.
• When hard, cut into small squares.
• For the dipping chocolate, again use a double boiler.
• Place paraffin in the top over boiling water to melt.
• Then add the two kinds of chocolate and allow to melt.
• Stir well to mix ingredients.
• Dip in the chocolate mixture (with a fork, toothpick, or cake tester--I use a fork and put the square on top of the tines and dip it, letting the excess chocolate drip off before I lay it on the waxed paper).
• Hold each square over the chocolate mixture after dipping so the square drains well (I usually will have to reheat the chocolate inbetween dippings so it is nice and thin and drips of easily).
• Place on waxed paper to harden.
• Should make about 66 good sized needhams.
• This halves easily.

MAINE POTATO CANDY

Steps:

• In a large bowl, combine the first 5 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.

MAINE POTATO CANDY (NEEDUMS)

Steps:

• 1. In large mixer bowl add all ingredients and beat until smooth and uniform
• 2. refrigerate several hours or over night until firm Roll into small balls about the size of a walnut. (If making squares after mixing ingredients spread onto a jelly roll pan and refrigerate)
• 3. coat with chocolate almond bark,place on wax paper until chocolate is set. leave plain or decorate with drips of white chocolate

NEEDHAM BARS OR POTATO CANDY

Steps:

• Mix first six ingredients well.
• Place into a 9x13 pan and pat down until smooth.
• Place in refrigerator until firm.
• Cut into 24 squares.
• Melt chocolate/wax in a double boiler.
• Dip each square into melted chocolate (I use a toothpick).
• Place on waxed paper to harden.
• Store in airtight container.

GRAM'S POTATO CANDY

Steps:

• Place potato cubes in a small sauce pan and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
• Mash potato in a large bowl until smooth.
• Stir 1 cup confectioners' sugar into mashed potato; mix well. Gradually stir remaining confectioners' sugar and milk to form a firm dough. Incorporate green food coloring at this point if using.
• Sprinkle work surface with confectioners' sugar, and roll dough into an 8x12-inch rectangle about 1/2 inch thick.
• Spread peanut butter evenly onto the dough.
• Tightly roll dough into a log, jelly roll-style, beginning at the wide end.
• Wrap log in plastic wrap and chill in refrigerator until the candy sets up, about 1 hour. Cut into 1/4-inch slices.