Maine Potato Candy, also known as Needham’s Candy is an old fashioned candy that’s been very popular in Maine for years. It’s made with coconut, sugar, mashed potatoes and chocolate, and it’s absolutely delicious.

Maine Potato Candy.

This delicious Maine Potato Candy is similar to my Coconut Bon Bon recipe, but instead of using sweetened condensed milk, a warm mashed potato is used. Don’t worry, it doesn’t taste like a potato but certainly has a delicious flavor.

If you’ve ever had the pleasure of eating homemade Potato Candy, you know how delicious it is. A mashed potato gives it such a unique and wonderful flavorful, yet not the flavor of a potato. One piece and you’re hooked. Well, that’s about the same thing with Maine Potato Candy. A wonderful flavor but not that of a potato.

A little history about Maine Potato Candy

Maine Potato Candy, also known as Needhams candy, is believed to have originated in 1872 in Portland Maine. Maine has always been known for its potatoes. Legend has it that in the year 1872 there was such an abundance of potatoes in Maine that cooks started experimenting with recipes adding the addition of potatoes. A candy maker decided to add potatoes to his chocolate, resulting in a delicious candy. He decided to name the candy Needhams, after the last name of a very popular Rev. George C. Needham.

If I was creating this recipe, I’d probably have to call it coconut potato candy, since coconut is the prominent ingredient. I guess the name doesn’t really matter, it’s delicious no matter what it’s called.

How To Make this recipe

1. Cook a potato in water until fork tender. Drain and mash until smooth and free of lumps.

2. Add the mashed potato, butter, vanilla and salt to a large mixing bowl. Using a mixer, beat on medium speed until combined. Add the powdered sugar, 1 cup at a time, mixing well after each addition.

3. Add the coconut and mix until well combined.

4. Transfer the mixture to the prepared baking pan, spreading it out evenly in the pan. Cover the pan tightly with plastic wrap and refrigerate overnight.

5. The next day, remove the pan from the refrigerator. Grab the overhang of parchment paper and gently lift the candy from the pan.

6. Cut the cold candy into 2 x 1 inch rectangular pieces. Place them on a parchment lined small baking sheet or pan, spacing them at about 1 inch apart. Cover tightly and freeze for about an hour.

7. If using a bar, chop it into small pieces with a serrated knife.

8. Melt the candy in a microwave for 30 seconds, stop and stir the candy. Microwave for 15 seconds and stir again. Microwave for an additional 15 seconds if needed. Stir until melted and smooth. You can also use a double boiler to melt the candy as I did in the picture above. If you do the double boiler method, place a bowl on top of a pan that is about 1/4 full of simmering water. Turn heat to medium.

9. Melt and stir until smooth.

10. Dip the frozen bars of candy in the chocolate, allowing the excess chocolate to drip off.

11. Place them on a waxed paper lined baking sheet and allow the chocolate to set. 

Maine Potato Candy.

PRO TIPS FOR MAKING THIS RECIPE

  • Don’t use leftover mashed potatoes from dinner for this recipe. They will have added salt, pepper, butter, etc… You need to use freshly cooked mashed potatoes with no added ingredients.
  • Don’t use chocolate chips for this candy. Only use them in a pinch. Chocolate chips don’t contain as much cocoa butter as good quality baking chocolate. Therefore, once the candy hardens there will be white streaks in it. Chocolate chips are made to stand high heat, such as in baking cookies. The chocolate chips won’t break down and melt in the oven. If you must use them, add 1 tablespoon of canola or vegetable oil. It’s easy to overheat chocolate chips, which in turn causes them to bloom, meaning the cocoa butter separates from the cocoa solids and rises to the surface. This is what causes those white unattractive streaks in the chocolate.
  • Chill the candy pieces before dipping them. That way they’re firm and won’t chance falling apart when you dip them.

Can I roll this candy into balls?

Yes. The traditional way of making Maine Potato Candy is to form it into small oblong bars or squares, but there’s no reason you can’t roll it into balls.

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Maine Potato Candy.

Maine Potato Candy

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  • Author: Cindy @mycountrytable
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 40 bars 1x
  • Category: Candy
  • Cuisine: American
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Description

Maine Potato Candy is made with a mashed potato but don’t let that scare you away. The candy doesn’t taste like a potato, but has a wonderful flavor. It’s also made with simple pantry ingredients and it’s over the top delicious!

Ingredients

Units Scale
  • 3/4 cup warm mashed potato (about 1 large potato)
  • 1 tablespoon soft butter
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 4 cups powdered sugar, sifted
  • 2 cups shredded coconut
  • 16 ounces of dark dipping chocolate (see notes below) or good quality chocolate bar

Instructions

  1. Line a 9 x 9 baking pan with parchment paper, allowing it to hang at least an inch over the sides. Lightly butter the parchment paper and insides of the pan. Set aside.
  2. Add the mashed potato, butter, vanilla and salt to a large mixing bowl. Using a mixer, beat on medium speed until combined. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the coconut and mix until well combined.
  3. Transfer the mixture to the prepared baking pan, spreading it out evenly in the pan. Cover the pan tightly with plastic wrap and refrigerate overnight.
  4. The next day, remove the pan from the refrigerator. Grab the overhang of parchment paper and gently lift the candy from the pan. Cut the cold candy into 2 x 1 inch rectangular pieces. Place them on a parchment lined small baking sheet or pan, spacing them at about 1 inch apart. Cover tightly and freeze.
  5. Melt the candy in the microwave. Melt for 30 seconds, stop and stir the candy. Microwave for 15 seconds and stir again. Microwave for an additional 15 seconds if needed. Stir until melted and smooth.
  6. Dip the frozen bars of candy in the chocolate, allowing the excess chocolate to drip off. Place them on a waxed paper lined baking sheet and allow the chocolate to set. 
  7. Once the chocolate is firm, store the candy in an airtight container. Candy should stay fresh for up to one week. After that the candy tends to start drying out on the inside.

Notes

  • I used two 10-ounce bags of Ghirardelli chocolate wafers for one batch of these and had about 1/4 leftover. How much chocolate you use also depends on the size you make your pieces of candy.