I've always wanted to visit the East Coast, especially the upper states. When I saw this recipe for "Needhams," I know I would have looked past the title if I hadn't seen the delicious picture and the caption, "Only in...Maine." I read that these candies were named after the evangelist, George Needham, in 1827, hence the name, but I think they're deserving of a grander, more descriptive, title--Chocolate White Cap Mountains...or Chocolate Covered Doubletop Mountains!
So, right away I have to reveal the secret ingredient...the potato! Such a versatile food, yet it seems that it tends to be saved for gravy. In this candy, it serves as the creamy starch that holds our candies together, lending lots of moisture, too!
To make quick mashed potatoes for the recipe, I chopped a small potato into four pieces, boiled it for 15-20 minutes (until soft) and mashed it with the back of a fork. I didn't add milk; just a literal mashed potato!
In a double boiler, or heat-proof bowl, make a well in the center of the powdered sugar and add the mashed potatoes, butter, vanilla, and salt. Place the bowl over a saucepan of barely simmering water, and slowly start blending in the sugar.
Stir for about 5 minutes, or until all the powdered sugar has dissolved and has turned into a creamy, liquid-y paste.
Add the whole package of coconut and stir until thoroughly combined. Take a snitch, and then put the rest in the freezer for about 20 minutes to make the dough slightly firmer and handleable.
Shape the coconut mixture into round balls, then flatten into squares. It's hard to resist eating one right now, but we're almost done! (I won't tell if you pop one in your mouth though!)
Return these babies to the freezer while you get your chocolate ready. I used a blend of milk chocolate and semi-sweet chocolate. Do whatever your taste-buds call you to do. It's chocolate...you can't mess it up! :)
Back to the double boiler, melt the chocolate and shortening together. If you feel it's too thick, add a little more shortening. It needs to be fluid enough to coat the candies. Take your coconut squares out of the freezer, and working one at a time, add a candy to the melted chocolate, turning with a fork to make sure you don't miss a spot, and allow the excess chocolate to drizzle back into the bowl.
Place the chocolates onto a foil lined pan, shiny side up, and let them harden at room temperature for about an hour.
Look at these Chocolate Covered Doubletop Mountains!!! Yum!!!
The perfect ratio of chocolate to coconut!
Don't forget the shopping list!
Needhams
Food Network Magazine
1 1-pound box confectioners' sugar (about 4 cups)
1/2 cup smooth, plain mashed potatoes
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1 14-ounce bag sweetened shredded coconut
2 pounds good-quality semisweet or bittersweet chocolate, chopped
3 tablespoons vegetable shortening
From one hearty appletite to another, happy cooking!
Photography by heartyappletite ©
