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recipe
Needhams: Maine’s Famous Potato Candy

Needhams: Maine’s Famous Potato Candy

Yield: 3 dozen 1x
Prep: 2 hours 30 minutesCook: 5 minutesTotal: 2 hours 35 minutes
Scale:

Ingredients

2 ½ cups confectioner’s sugar

½ cup fresh potato cooked and mashed (I used Russet)

2 tablespoons butter

1 ½ teaspoons vanilla extract

¼ teaspoon salt

1 ½ cups sweetened shredded coconut

2 8-ounce bars 60% cocoa bitter sweet chocolate

2 8-ounce bars semi-sweet chocolate

1 ½ 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.