Most of us remember this candy around the holidays. Some call them potato candy, others needhams. Whatever they are called, they are delicious! Fluffy coconut and chocolate--a perfect combination!
The base recipe came from the "Potato" exhibition at the 2012 Maine Quilts with some editing from my own recipe. Play around with your ingredients--add almonds or chopped, drained cherries. Let your imagination run wild!
4 cups confectioners sugar, sifted
4 cups flaked coconut
3/4 cup cold mashed potatoes (plain)
1 1/2 tsps. vanilla extract
1/2 tsp. salt
1 lb. dark candy coating (or you can sub 2-12 oz. bags of semi-sweet chocolate chips and 1 tsp. vegetable shortening, such as Crisco). Do not use oil or butter.
In a large bowl, combine the first five ingredients. Line a 9" square pan with foil, lightly buttered. Spread the coconut mixture in pan. Press well to even mixture. Cover and chill overnight. Cut into 1" squares. Cover and freeze. Once the candy is hard, you can melt your chocolate. In a double boiler, melt candy and Crisco shortening over low-medium heat, stirring often to smooth mixture. You can also melt the candy and shortening in a glass bowl in the microwave. Start with 25 seconds at high speed, stirring well afterwards. Microwave again at 25 seconds and repeat stirring. You can continue to do this until smooth.
Caution! Even one drop of water or liquid into the chocolate will ruin it, so be very careful!
Once the chocolate mixture is smooth, using a candy dipping fork or regular fork, dip into chocolate and gently tap on side of bowl/pan to remove excess chocolate. Place on wax paper to set. You can store in an air-tight container in a cool location. If you refrigerate, it may cause the chocolate to change to a dull color, but it will still taste the same.
