Best 4 Traditional Maine Needhams Recipes
Embark on a culinary journey to the heart of Maine and discover the delectable treats known as Traditional Maine Needhams. These iconic donut-like confections hold a special place in the state's culinary heritage, tantalizing taste buds with their soft and fluffy interiors contrasted by a crispy, caramelized exterior. While the exact origins of this beloved dessert remain shrouded in mystery, one thing is certain: biting into a freshly made Needham is an experience that will transport you to a simpler time, evoking memories of family gatherings and celebrations. Get ready to savor the flavors of tradition as we delve into the secrets of creating these delectable morsels at home.
Check out the recipes below so you can choose the best recipe for yourself!
MAINE NEEDHAMS
Needhams are typical to Maine. They originated in Portland, Maine by a candy maker who had attended an evangelistic service in Portland in 1872. The evangelist's name was the Rev. George C. Needham and because of many conversions, his name was on everyone's lips. When the candy maker came back to his shop after one of the services, his candy makers were making a new candy. When he asked the name of this candy, a young candy maker said, "Call them Needhams". They are still made today, not only by the candy store, but by all of us Maine-ers who love to cook. Needhams are made with coconut and have a dark chocolate coating. They remind me of a Mound candy bar. They are delicious. This recipe halves easily, but who will want a half batch? Not me. NOTE: Someone reviewed this recipe and said that it was in "Cooking Down East". There is one there but it calls for 1/2 lb. coconut which is 8 oz. This one calls for 2 7-ounce bags or 14 ounces of coconut. If I had gotten it from this cookbook I would have given the woman credit for it, but I didn't. They are all very similar.
Provided by Mimi in Maine
Categories Candy
Time 40m
Yield 66 candies
Number Of Ingredients 9
Steps:
- Pare, cook, and mash potato to make three-quarters of a cup.
- Add salt.
- Using double boiler place butter in it and melt over boiling water.
- Add mashed potato, confectioners sugar, flaked coconut, and vanilla.
- Mix well and turn into a buttered jelly roll pan and spread evenly.
- Place in a cool place to harden.
- When hard, cut into small squares.
- For the dipping chocolate, again use a double boiler.
- Place paraffin in the top over boiling water to melt.
- Then add the two kinds of chocolate and allow to melt.
- Stir well to mix ingredients.
- Dip in the chocolate mixture (with a fork, toothpick, or cake tester--I use a fork and put the square on top of the tines and dip it, letting the excess chocolate drip off before I lay it on the waxed paper).
- Hold each square over the chocolate mixture after dipping so the square drains well (I usually will have to reheat the chocolate inbetween dippings so it is nice and thin and drips of easily).
- Place on waxed paper to harden.
- Should make about 66 good sized needhams.
- This halves easily.
Nutrition Facts : Calories 129.2, Fat 5.6, SaturatedFat 4, Cholesterol 3.8, Sodium 55.5, Carbohydrate 21.1, Fiber 1.2, Sugar 18.5, Protein 0.7
OLD FASHIONED MAINE NEEDHAMS
Make and share this Old Fashioned Maine Needhams recipe from Food.com.
Provided by Penny Whitney
Categories Candy
Time 1h
Yield 66 squares
Number Of Ingredients 9
Steps:
- Filling:.
- Pare, cook and mash potatoes, or run the potatoes through a ricer to make certain you have no lumps.
- Add salt.
- melt the margarine in a microwave.
- Add potatoes, conf sugar, vanilla and coconut.
- It will create a very thick mixture.
- Mix well and then turn onto a pan lined with well buttered waxed paper.
- Spread evenly.
- Place another piece of buttered waxed paper on the top to keep the filling moist.
- Place in cool place and let harden.
- The trick to this is to allow the filling to harden 2 or 3 days if possible.
- If they start to get mushy when you attempt to dip them, try putting them into the freezer for about 30 minutes Cut into squares and dip.
- Chocolate dip: Using a double boiler put parafin in the top over boiling water and melt.
- Add both chocolates and melt.
- Stir well to mix ingrediants.
- Using a meat fork or a wooden kabob stick, dip the filling into the chocolate.
- Drain each square well before placing onto taxed paper.
- Let harden.
- Should yield 66 good sized squares.
Nutrition Facts : Calories 119, Fat 4.8, SaturatedFat 2.6, Cholesterol 0.2, Sodium 48, Carbohydrate 19.6, Fiber 0.8, Sugar 17.7, Protein 0.6
NEEDHAMS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 40 candies
Number Of Ingredients 8
Steps:
- Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well. Place the bowl over a saucepan of barely simmering water. Starting in the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes. Roll tablespoonfuls of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should have about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
- Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup. One at a time, place each candy square on a fork and dip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature, about 1 hour. Photograph by Charles Masters
MAINE NEEDHAMS RECIPE
Easy to make chocolate covered coconut candy.
Provided by Walter Bulger
Categories Candy
Time 45m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- 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
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your doughnuts.
- Make sure your oil is hot enough before frying the doughnuts. If the oil is not hot enough, the doughnuts will absorb too much oil and be greasy.
- Fry the doughnuts in small batches. This will help prevent the oil from getting too hot and the doughnuts from burning.
- Drain the doughnuts on paper towels after frying. This will help remove excess oil.
- Coat the doughnuts in sugar or glaze while they are still warm. This will help the sugar or glaze stick to the doughnuts.
Conclusion:
Maine doughnuts are a delicious and easy-to-make treat. With a few simple ingredients and a little time, you can enjoy these doughnuts at home. So what are you waiting for? Get started today!
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