I’m originally from the state of Maine in the USA. Some of my best memories are around sharing food with family and friends. I loved to help my father cook. I’m not so sure he thought my help was any help at all but he never discouraged me.
Dad didn’t cook much – leaving the daily cooking to my mother – but he had a few things that were truly “his” and he was convinced that my mother just couldn’t do these justice. He made popovers on Saturday morning. What a joy to slather butter on a hot popover and put a spoonful of homemade strawberry jam on top. Real heaven.
He also made chocolate fudge and needham candy. I’ve traveled around the world but I’ve never seen too many people talk about needhams – in Maine everyone knows what they are. Sort of like lobster, blueberries and whoopie pies the size of dinner plates – ahh Maine. Oh Pine Tree State – now I have that song stuck in my head. I’ll be singing that in my mind while I eat these yummy goodies.
Dad’s not with us any longer but his hand written recipe ended with “deelish” was handed down to me. I treasure it. You’ll feel like a real “Mainer” when you eat these.
- ¾ c. unseasoned mashed potato
- ½ tsp. salt
- 2 lbs confectioner's sugar
- 1 stick butter (1/4 lb)
- 8 oz flaked coconut
- 2 tsp. vanilla extract
- 1 (12 oz.) pkg. chocolate chips
- 4 sq. unsweetened chocolate
- 2 oz paraffin wax - like you seal jam with
- Peel potatoes and cut into cubes.
- Add potatoes to 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 til firm.
- Cut into small squares or candybar shape and dip into the chocolate mixture
- Place on waxed paper to cool.
- Melt paraffin in a double boiler over simmering water
- When the wax is melted add chocolate and stir well to mix
- Dip each piece of candy in the chocolate mixture -use a fork and dip it, letting the excess chocolate drip off before laying it on waxed paper to harden