MAINE NEEDHAMS
Needhams are typical to Maine. They originated in Portland, Maine by a candy maker who had attended an evangelistic service in Portland in 1872. The evangelist's name was the Rev. George C. Needham and because of many conversions, his name was on everyone's lips. When the candy maker came back to his shop after one of the services, his candy makers were making a new candy. When he asked the name of this candy, a young candy maker said, "Call them Needhams". They are still made today, not only by the candy store, but by all of us Maine-ers who love to cook. Needhams are made with coconut and have a dark chocolate coating. They remind me of a Mound candy bar. They are delicious. This recipe halves easily, but who will want a half batch? Not me. NOTE: Someone reviewed this recipe and said that it was in "Cooking Down East". There is one there but it calls for 1/2 lb. coconut which is 8 oz. This one calls for 2 7-ounce bags or 14 ounces of coconut. If I had gotten it from this cookbook I would have given the woman credit for it, but I didn't. They are all very similar.
Provided by Mimi in Maine
Categories Candy
Time 40m
Yield 66 candies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.2, Fat 5.6, SaturatedFat 4, Cholesterol 3.8, Sodium 55.5, Carbohydrate 21.1, Fiber 1.2, Sugar 18.5, Protein 0.7
TRADITIONAL MAINE NEEDHAMS
This is an internet recipe from an inn in Maine. They look delicios. The cook time is acually the time for dipping. It is just a quess.
Provided by MARIA MAC
Categories Candy
Time 35m
Yield 12 dozen
Number Of Ingredients 9
Steps:
- Cook potatoes unseasoned, then mash to
- make 3/4 cup.
- Combine salt, potatoes, melted butter, confectioner's sugar, flaked
- coconut and vanilla in a mixer until smooth and well blended.
- Turn into a lined jelly roll pan.Spread evenly (mixture will be very thick), then.
- place in refrigerator to harden (24 hours).
- Cut into small squares and dip in chocolate coating.
- For coating: melt paraffin and semi-sweet chocolate at the top of a double boiler.
- Turn down heat and add chocolate chips. Stir until chocolate has melted but mixture is still slightly thick. Keeping heat low to maintain melt, dip Needhams to coat. Place dipped squares on wax paper to cool. Needhams will keep very well for a long time refrigerated and will
- actually improve in flavor over a few weeks.
Nutrition Facts : Calories 611.5, Fat 21.4, SaturatedFat 14.6, Cholesterol 10.4, Sodium 217.1, Carbohydrate 110.5, Fiber 3.2, Sugar 103.1, Protein 2.5
MAINE NEEDHAMS RECIPE
Easy to make chocolate covered coconut candy.
Provided by Walter Bulger
Categories Candy
Time 45m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into cubes.
- Add potatoes to a 2 quart pot with water and add salt.
- Boil potatoes until soft.
- Drain and place in bowl.
- Mash potatoes with 1 stick melted butter
- Add confectioner's sugar, coconut, and vanilla.
- Mix well.
- Spread the mixture out on waxed paper or a buttered cookie sheet.
- Place in fridge to cool til firm.
- Cut into small squares or candybar shape and dip into the chocolate mixture
- Place on waxed paper to cool.
- Melt paraffin in a double boiler over simmering water
- When the wax is melted add chocolate and stir well to mix
- Dip each piece of candy in the chocolate mixture -use a fork and dip it, letting the excess chocolate drip off before laying it on waxed paper to harden
NEEDHAMS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 40 candies
Number Of Ingredients 8
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
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