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Needhams are a chocolate potato candy that originated in the state of Maine. Read on below to learn more about this delicious sweet treat!
My favorite recipes here on A Family Feast are the ones that come with a history – and today’s Needhams recipe has a very interesting story behind them!
Needhams are also known as Maine potato candy – a sweet, chocolate-coated confection with a filling made from mashed potatoes, confectioner’s sugar, and shredded coconut.
This candy dates back to approximately 1872 and it was named after George C. Needham, a popular preacher from Maine. But the candy itself was developed by a cook who worked for a candy-maker named Seavy – and he ingeniously came up with the idea of developing a candy using Maine potatoes. (Maine was once the largest harvester of potatoes in the United States.)
More than a century later, Mainers still love their Needhams – and many of them will find some Needhams in their Christmas stocking next week! I think Needhams taste very much like a soft, sort of copycat Mounds candy bar. You’d never guess that there are mashed potatoes in the soft, perfectly-sweet filling.
You really should give this Needhams recipe a try! For even more history about Needhams – Maine’s famous potato candy – be sure to read this article from the New England Historical Society.
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Needhams: Maine’s Famous Potato Candy
Ingredients
2 1/2 cups confectioner’s sugar
1/2 cup fresh potato cooked and mashed (I used Russet)
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups sweetened shredded coconut
2 8-ounce bars 60% cocoa bitter sweet chocolate
2 8-ounce bars semi-sweet chocolate
1 1/2 tablespoons vegetable shortening
Instructions
In a medium to large bowl, place confectioner’s sugar.
If the mashed potato is not hot, heat it in the microwave in a small bowl and once hot, stir in the butter.
Add the heated potato mixture to the sugar along with vanilla and salt and whisk to combine until creamy with no lumps.
Add coconut and stir to combine.
Spray an 8×8-inch pan with pan spray. Fold a piece of parchment in half the long way and press onto the bottom letting the parchment hang out both sides as handles.
Spread the batter in and smooth the top. Freeze for 20 minutes.
After 20 minutes, remove with parchment handles to a cutting board and cut 6×6 which will yield 36 pieces.
Place back in the pan and back into the freezer for 30 minutes.
About ten minutes before the mixture in the freezer is ready, place a medium sauce pan filled half way with water on to boil. Once boiling, remove from heat and place a bowl larger than the pan opening over the top and add the chocolate and shortening.
Stir with a spoon or fork until the chocolate has completely melted and smooth. Remove from the pan.
Remove candy from the freezer and layout wax paper or a silicone mat over a sheet tray or cookie sheet.
Use a fork and one at a time, lift a square and dip into the chocolate and cover completely. Let drip and then place on the prepared pan.
Repeat for all 36, reheating chocolate if needed. (*See tip below.)
Let chill for an hour and enjoy. Must be kept refrigerated.
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Notes
Helpful Tip: As you dip the pieces, you’ll want to try to avoid getting coconut pieces in the chocolate so that the outer shell is smooth as it hardens. If necessary, pass the melted chocolate through a strainer to remove the coconut pieces as you go.
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I have no question or complaint, I make these every year for Fundraiser events
Thanks Debbie! I see all of your other helpful comments to other readers and I appreciate you taking the time to share your tips and tricks!
We never put shortening in the chocolate, but put paraffin wax to firm it up.
Please make sure you are using a food-safe paraffin wax!
I was extremely excited to make this recipe from home but it never solidified. I waited for hours after trying twice to firm the sludge with arrowroot then flour. After half a day still goopy. I’m so disappointed.
Sorry you were disappointed Jessica – I’m not sure why yours would be a sludge consistency. Did you use a russet potato or some other variety? I would have added additional confectioner’s sugar as it is very absorbant while arrowroot and flour would impact the taste and sweetness of the finished candy.
In my experience, I choose a very small potato and have several pounds of confectioners sugar on hand!!! I tried a medium sized potato and it took way more sugar than I had on hand and I had to go to the store for more. Now when I make these, I generally have 5+ bags of sugar on hand. Since it doesn’t go bad, I have them on hand most of the time!
Thanks Lea!
I tried this recipe twice. I can’t get the filling to hardened enough to dip in chocolate. Just too soft, what am I doing wrong?
Hi Erlyan – If the mixture is too wet/soft, you could try adding more confectioner’s sugar to the mix. If it’s too crumbly, I’d start with less sugar and then add more to achieve a texture that will hold together. Hope that helps!
what i found that was helpful, was to mix chocolate almond Bark or semi sweet chocolate chips with 2 TSPs, Oil let melted together and stir lightly until mixed then i poured it over the Potato Candy and put in back in the freezer for 30 minutes or until hard, then i will do the same for the other side and put back in the freezer for 30 plus mins, take out and cut into 36 pieces I hope this helps
I made this and it was a flop not enough sugar i guess ended up making pinwheels instead
Sorry to hear you had trouble with the recipe Rose.
I added more confectionary sugar to mine at least another cup and i added a little more coconut
This is similar to Potato Candy my mother made every Christmas except she did not dip in chocolate. Instead, she added marachino cherries chopped very fine and rolled them into balls. They were delicious!
That sounds delicious – and perfect for the holidays!! Thank you for the suggestion!
How special and delicious! I would have never thought of using potato in candies. Totally love the idea!
Thanks Angie!