My Grams used to make these every year for the holidays... uniquely Maine due to the potatoes, so good, and because they have a vegetable as an ingredient, they are good for you right?
Makes about 55 pieces of candy
Ingredients
1 2-pound bag confectioners’ sugar
3/4 cup plain (unseasoned, meaning with no butter, milk, etc.) mashed potato, warm
1 stick unsalted butter, melted, plus more for pan
1 14-oz bag sweetened flaked coconut
2 tsp vanilla extract
1/2 tsp salt
4 oz unsweetened chocolate
1 12-oz bag semisweet chocolate chips
2 tbsp vegetable shortening
Directions
Butter a 15½x10 ½-inch baking pan (I use a jellyroll pan) and set aside. (A 9x13-inch pan will also do, but the Needhams will be thicker.)
In a large bowl (or the bowl of a standing mixer), add the sugar, potato, melted butter, coconut, vanilla, and salt. Mix on low speed (mixture will be very dry at first) until a thick paste forms; then increase the speed for 30 seconds, or until all of the sugar is completely incorporated.
Transfer the mixture to the prepared pan, and press down evenly. Let the mixture set and firm up at room temperature, about 1 hour. Then cut into small, even squares.
Melt the chocolate and the chips in a double boiler until smooth; then remove from the heat and add the shortening, stirring vigorously until shiny. Now place one square onto the tines of a fork and lower into the chocolate until coated; lift it and let the excess chocolate drip back into the pot.
Transfer the square to a sheet of parchment to harden (about 1 hour). Repeat with the remaining squares.
Store for up to two days in airtight container for best flavor and appearance. After then the chocolate may begin to discolor.
Makes about 55 pieces of candy
Ingredients
1 2-pound bag confectioners’ sugar
3/4 cup plain (unseasoned, meaning with no butter, milk, etc.) mashed potato, warm
1 stick unsalted butter, melted, plus more for pan
1 14-oz bag sweetened flaked coconut
2 tsp vanilla extract
1/2 tsp salt
4 oz unsweetened chocolate
1 12-oz bag semisweet chocolate chips
2 tbsp vegetable shortening
Directions
Butter a 15½x10 ½-inch baking pan (I use a jellyroll pan) and set aside. (A 9x13-inch pan will also do, but the Needhams will be thicker.)
In a large bowl (or the bowl of a standing mixer), add the sugar, potato, melted butter, coconut, vanilla, and salt. Mix on low speed (mixture will be very dry at first) until a thick paste forms; then increase the speed for 30 seconds, or until all of the sugar is completely incorporated.
Transfer the mixture to the prepared pan, and press down evenly. Let the mixture set and firm up at room temperature, about 1 hour. Then cut into small, even squares.
Melt the chocolate and the chips in a double boiler until smooth; then remove from the heat and add the shortening, stirring vigorously until shiny. Now place one square onto the tines of a fork and lower into the chocolate until coated; lift it and let the excess chocolate drip back into the pot.
Transfer the square to a sheet of parchment to harden (about 1 hour). Repeat with the remaining squares.
Store for up to two days in airtight container for best flavor and appearance. After then the chocolate may begin to discolor.
