Needhams Candy
Aug 16, 2014 22:54:34 GMT -5
Post by PurplePuppy on Aug 16, 2014 22:54:34 GMT -5
Needhams Candy
INGREDIENTS
2 cups powdered confectioner's sugar
1/4 cup smooth, plain mashed potatoes
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 pinch salt
3/4 cup sweetened shredded coconut
1 pound bittersweet baking chocolate squares
1 1/2 tablespoons vegetable shortening
DIRECTIONS
Pour confectioner's sugar in a medium saucepan and make a deep well in the center. Add potatoes, butter, vanilla and salt to the well and place saucepan over a large saucepan filled with water that's just about to simmer.
Stir mixture with a spatula, gradually adding confectioner's sugar to the mix, until all ingredients are incorporated and melted together into a smooth paste, takes about 5 minutes.
Remove from heat and stir in coconut. Shape dough into a ball, then press into a 4-by-5-inch rectangle on a baking sheet or plate. Place in freezer to firm, 20 minutes.
Remove baking sheet from freezer and cut rectangle into 20 one-inch squares. Cover tightly with plastic wrap and return to freezer to firm, for 20 minutes.
Meanwhile, make your chocolate coating: In a medium microwaveable bowl, melt chocolate squares into a smooth sauce. Whisk in shortening and stir until completely mixed in, about a minute.
Place a silicone mat or sheet of wax paper on a clean baking sheet and set aside.
Remove squares from freezer and, using a fork, submerge one square at a time into the chocolate coating. Tap off excess chocolate and place on prepared baking sheet.
Repeat until all squares are fully coated in chocolate.
Place squares on baking sheet in refrigerator to set, about 1 hour.
INGREDIENTS
2 cups powdered confectioner's sugar
1/4 cup smooth, plain mashed potatoes
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 pinch salt
3/4 cup sweetened shredded coconut
1 pound bittersweet baking chocolate squares
1 1/2 tablespoons vegetable shortening
DIRECTIONS
Pour confectioner's sugar in a medium saucepan and make a deep well in the center. Add potatoes, butter, vanilla and salt to the well and place saucepan over a large saucepan filled with water that's just about to simmer.
Stir mixture with a spatula, gradually adding confectioner's sugar to the mix, until all ingredients are incorporated and melted together into a smooth paste, takes about 5 minutes.
Remove from heat and stir in coconut. Shape dough into a ball, then press into a 4-by-5-inch rectangle on a baking sheet or plate. Place in freezer to firm, 20 minutes.
Remove baking sheet from freezer and cut rectangle into 20 one-inch squares. Cover tightly with plastic wrap and return to freezer to firm, for 20 minutes.
Meanwhile, make your chocolate coating: In a medium microwaveable bowl, melt chocolate squares into a smooth sauce. Whisk in shortening and stir until completely mixed in, about a minute.
Place a silicone mat or sheet of wax paper on a clean baking sheet and set aside.
Remove squares from freezer and, using a fork, submerge one square at a time into the chocolate coating. Tap off excess chocolate and place on prepared baking sheet.
Repeat until all squares are fully coated in chocolate.
Place squares on baking sheet in refrigerator to set, about 1 hour.
