Needhams - Maine's Favorite Candy

Filling
3/4 c. mashed potato
1/2 tsp. salt
2 (1 lb.) pkgs. confectioner's sugar
1 stick butter
1/2 lb. flaked coconut
2 tsp. vanilla

Peel potatoes and cut into cubes. Fill 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. When hard, cut into small squared and dip into the chocolate mixture, place on waxed paper to cool. Alternatively you can roll the potato mixture into balls, cool, then dip in chocolate.

Chocolate Dip
1 (12 oz.) pkg. chocolate bits
4 sq. unsweetened chocolate
1/2 cake paraffin wax (2 1/2" x 2 1/2")

In a double boiler or very carefully over the stove, add parafin. When the wax is melted add both kinds of chocolate, melt, and stir well to mix.

Makes 4-6 dozen needhams depending on size.

Store in the refrigerator.

Try one of these variations:

1: Roll warm needhams in more shaved coconut or sprinkle some on top.
2: Add chopped almonds to the filling.
3: Spread chopped or whole almonds on top of warm needhams.
4: Sprinkle confectioner's sugar on top.
5: Sprinkle cocoa powder on top.
6: Add chopped walnuts on top.
7: Mix fresh or dried fruit into the filling.
8: Top with fresh strawberries or blueberries.

The Culinary Cuttlefish is about what I'm actually cooking at home. Most of the ingredients I use are easy to find in any supermarket though some are from my garden.

Cuttlefish will never feature on the menu.

The Culinary Cuttlefish

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