Maine Potato Candy Recipes

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

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.

POTATO CANDY

Steps:

• Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.

MAINE POTATO CANDY

Steps:

• 1. In a large bowl, combine the sugar, coconut, mashed potatoes, vanilla, and salt.
• 2. Line a 9-inch square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight.
• 3. Cut into 2 x 1-inch rectangles. Cover and freeze.
• 4. n a microwave or double boiler, melt candy coating and chocolate chips. Dip bars in melted coating and chocolate chips; place on waxed paper to harden. Store candy in an airtight container.