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
NEEDHAMS
Make and share this Needhams recipe from Food.com.
Provided by MechaFusion
Categories Candy
Time 1h
Yield 36-40 candies, 36-40 serving(s)
Number Of Ingredients 6
Steps:
- Cook and mash potatoes. While still warm, add the powdered sugar. Mix well. Add the coconut and nuts. Add vanilla. Mix well.
- Form into small shapes or balls and leave for a while to cool and set.
- Melt dipping chocolate in a double boiler. Using a toothpick, roll each ball into the melted chocolate.
Nutrition Facts : Calories 244.2, Fat 7.9, SaturatedFat 4, Sodium 23.5, Carbohydrate 45.5, Fiber 2.5, Sugar 38.5, Protein 2.5
NEEDHAMS
Never made these, but as a Mainer felt obligated to add to the recipe archives. These are an almond joy-type candy that has a surprising ingredient!! Recipe from the Maine Jubliee Cookbook.
Provided by Petunia
Categories Candy
Time 50m
Yield 1 Pan
Number Of Ingredients 4
Steps:
- Cook the potato in water.
- While the potato is still warm,mash it and stir in the sugar and vanilla.
- Mix well and then add the coconut.
- Press mixture into a buttered pan.
- Cool and cut into squares.
- Dip the squares into melted chocolate and place on waxed paper to set.
Nutrition Facts : Calories 2221.2, Fat 28.1, SaturatedFat 24.5, Sodium 33.4, Carbohydrate 499.6, Fiber 11.6, Sugar 449.4, Protein 7.2
OLD FASHIONED MAINE NEEDHAMS
Make and share this Old Fashioned Maine Needhams recipe from Food.com.
Provided by Penny Whitney
Categories Candy
Time 1h
Yield 66 squares
Number Of Ingredients 9
Steps:
- Filling:.
- Pare, cook and mash potatoes, or run the potatoes through a ricer to make certain you have no lumps.
- Add salt.
- melt the margarine in a microwave.
- Add potatoes, conf sugar, vanilla and coconut.
- It will create a very thick mixture.
- Mix well and then turn onto a pan lined with well buttered waxed paper.
- Spread evenly.
- Place another piece of buttered waxed paper on the top to keep the filling moist.
- Place in cool place and let harden.
- The trick to this is to allow the filling to harden 2 or 3 days if possible.
- If they start to get mushy when you attempt to dip them, try putting them into the freezer for about 30 minutes Cut into squares and dip.
- Chocolate dip: Using a double boiler put parafin in the top over boiling water and melt.
- Add both chocolates and melt.
- Stir well to mix ingrediants.
- Using a meat fork or a wooden kabob stick, dip the filling into the chocolate.
- Drain each square well before placing onto taxed paper.
- Let harden.
- Should yield 66 good sized squares.
Nutrition Facts : Calories 119, Fat 4.8, SaturatedFat 2.6, Cholesterol 0.2, Sodium 48, Carbohydrate 19.6, Fiber 0.8, Sugar 17.7, Protein 0.6
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