Needhams are Maine’s famous potato candy. I grew up spending all my summer vacations in Maine, and Needhams were always this special Maine thing (Fernald’s Country Store in Damariscotta was the place to go!) Lately, it’s been getting harder and harder to find them anywhere in stores, so I decided to make my own.
This candy can be vegan. I used Endangered Species vegan baking chips, which tasted a little too much like oatmilk for my taste, but the oat-y flavor wasn’t that noticeable when I used the chocolate chips as a coating.
The filling is made of sugar, mashed potatoes, shredded coconut and coconut oil. It’s kind of like a Mounds Bar.
Needhams: Maine’s Famous Potato Candy
Servings: 24
Calories: 165kcal
Ingredients
Filling:
- 1 russet potato (cooked and mashed)
- 2 cups unsweetened flaked coconut
- 1 cup confectioner's sugar (or sugar-free alternative)
- ¼ cup melted coconut oil
- ½ teaspoon coconut extract
- ¼ teaspoon salt
Chocolate Coating:
- 1 cup dark chocolate baking chips (I used vegan oat milk based chocolate chips)
- 1 tablespoon melted coconut oil
Instructions
Make mashed potatoes:
- You'll probably want to make the mashed potatoes 1 day ahead of time, as this recipe is better with day-old leftover mashed potatoes. Peel the potatoes, cut into cubes and place in a medium saucepan.
- Fill the saucepan with just enough water to cover the potato cubes.
- Cover the saucepan and place over high heat until the water begins to boil.
- Remove the lid from the pan, and allow the potatoes to boil for about 15 minutes, or until fork-tender.
- Drain water from the potatoes, and return the cooked potato cubes to the saucepan.
- Mash the potatoes up with a potato masher and set aside (best if left in the fridge overnight.)
Make the filling:
- Line an 8×8-inch baking dish with waxed paper or parchment paper. Let some extra paper hang over the edge of the baking dish; you'll use it as "handles" for removing the candy later on.
- In a medium bowl, stir together the mashed potatoes, coconut, confectioner's sugar, melted coconut oil, salt and coconut extract.
- Transfer the potato-coconut mixture to the prepared baking dish, and use a spatula to smooth the mixture into an even layer.
- Cover with plastic wrap and put it in the fridge for at least 2 hours, or overnight.
Dip the candy in chocolate coating:
- Lay out a big piece of waxed paper, right next to your stove — this is where you'll put the candy when you're done dipping in chocolate.
- Remove the chilled potato-coconut mixture from the fridge. By now, it should've hardened up enough that you'll be able to cut it into squares.
- Use the edge of the waxed paper or parchment paper to pull the potato-coconut mixture out of the pan. Transfer to a cutting board and use a sharp knife to slice the candy into 24 small squares.
- Use a double-boiler to melt the chocolate. If you haven't got a double boiler, fill a saucepan with water and place a heatproof bowl on top of it. Bring the water in the saucepan to a simmer, and place the chocolate chips in a heatproof bowl. Use a clean spatula to stir the chocolate until it melts (one DROP of water will cause the chocolate to harden and seize; chocolate is difficult, be sure your spatula is DRY.)
- Add 1 tablespoon of coconut oil just as the chocolate is about 90% melted. OR, melt the coconut oil in the microwave and pour it into the chocolate. Coconut oil will thin the chocolate out to a dip-able consistency.
- Use a fork to pick up each coconut square and gently lower it into the melted chocolate. Transfer the chocolate-coated coconut square to the waxed paper you set out earlier, and leave it to dry.
