Needhams
- 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
- 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
sugar, smooth, unsalted butter, vanilla, salt, coconut, bittersweet chocolate, vegetable shortening
Taken from www.foodnetwork.com/recipes/food-network-kitchens/needhams-recipe.html (may not work)