Needhams (Potato Fudge) Recipe
If you’ve never tasted old-fashioned Maine potato candy before, this Needhams (Potato Fudge) Recipe is about to surprise you in the sweetest way—rich chocolate, creamy coconut centers, and yes…mashed potatoes.
What Makes Needhams (Potato Fudge) So Special?
Let me explain, because I know “mashed potato fudge” sounds like something your great-aunt might spring on you at a church potluck.
Needhams are a classic New England candy recipe, especially beloved in Maine. They’re little squares (or bars) of coconut cream centers made with a bit of cooked potato, then dipped in dark chocolate. The potato doesn’t make them taste like a side dish; it makes the filling extra smooth, not too sweet, and pleasantly tender.
This traditional Needhams recipe goes back to the late 1800s and is what I’d call a true vintage Maine confection. They show up around Christmas, Easter, and any time church ladies are filling cookie and candy trays. I love them for holiday gift boxes, but I’ve also pulled out a batch in July when the grandkids are visiting and we want something fun and different.
And since this is a no-bake, homemade potato fudge candy, there’s no fussing with a thermometer like you do with some old-fashioned fudge recipes. Melt, mix, chill, dip—very doable, even on a busy weeknight.
You know what? If you enjoy chocolate coconut potato candy with a story behind it, these chocolate dipped Needhams will feel like a little trip to Maine without leaving your kitchen.
Why You’ll Love This Needhams (Potato Fudge) Recipe
- No baking required—just mix, chill, and dip.
- A fun conversation starter: “Yes, there’s potato in this candy!”
- Classic New England candy recipe with real Maine roots.
- Budget-friendly—uses simple pantry staples and a single potato.
- Easy to make ahead for holidays, parties, or homemade gift boxes.
- Naturally egg-free and easily dairy-free with a few simple swaps.
- Holds up well in the fridge or freezer, so you can stash a secret “mom drawer.”
- Not as sweet as some candies—the potato keeps the coconut cream centers balanced.
Ingredients for This Needhams (Potato Fudge) Recipe
You don’t need anything fancy for this old fashioned Needhams candy—just a few basics you may already have.
For the coconut potato filling:
- 1 small russet potato, peeled and cubed (about 1/2 cup mashed)
- 1/4 cup unsalted butter, softened (half a stick; use dairy-free butter if needed)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 cups powdered sugar, sifted (also called confectioners’ sugar)
- 3 cups sweetened shredded coconut (sometimes labeled “flaked coconut”)
For the chocolate coating:
- 2 cups semi-sweet chocolate chips or chopped chocolate (about 12 oz; I like Ghirardelli or Guittard)
- 2 tablespoons coconut oil or shortening (helps the coating set shiny and smooth)
Ingredient tips & substitutions
- Potato: A starchy potato like russet or Idaho works best for mashed potato fudge; it mashes smooth and blends right into the filling. Avoid waxy potatoes like red or Yukon for this recipe.
- Butter: Salted butter works too; if you use it, just reduce the added salt a pinch.
- Coconut: Sweetened shredded coconut is classic for Maine potato candy. If you only have unsweetened coconut, add 2–3 extra tablespoons of powdered sugar and taste as you go.
- Chocolate: Semi-sweet is traditional, but dark chocolate (60–70%) makes a lovely grown-up version of this Needhams dessert recipe.
- Flavor twist: A tiny splash of coconut extract (1/4 teaspoon) will really boost that coconut flavor if you love it.
Directions
1. Cook and mash the potato
- Place the peeled, cubed potato in a small saucepan and cover with cold water.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook until very tender, 10–12 minutes.
- Drain well and return the potato to the warm pot. Mash until completely smooth—no lumps.
- Measure out 1/2 cup of mashed potato. Let it cool to barely warm or room temperature; hot potato will melt the butter and thin the filling too much.
Tip: If you have a ricer, you can press the potato through it for extra smooth coconut cream centers.
2. Make the coconut potato filling
- In a large mixing bowl, beat the softened butter with the mashed potato, vanilla, and salt until smooth. A handheld mixer works well here.
- Add the powdered sugar 1 cup at a time, mixing on low speed after each addition. The mixture will get quite thick.
- Stir in the shredded coconut with a sturdy spatula or wooden spoon until everything is evenly combined and no dry coconut remains.
You’re aiming for a thick, scoopable mixture—like a stiff cookie dough. If it’s very soft, add a little more powdered sugar, 1–2 tablespoons at a time. If it’s crumbly and won’t press together, sprinkle in a teaspoon or two of milk or water.
3. Shape and chill the centers
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Press the coconut-potato mixture evenly into the pan, smoothing the top with the back of a spatula or your hands.
- Chill in the refrigerator for at least 1–2 hours, or until very firm. You can speed things up by popping it in the freezer for 30–40 minutes.
Once firm, lift the slab out of the pan using the parchment and place it on a cutting board. Use a sharp knife to cut small squares or rectangles—aim for about 1–1½ inches each. Return the cut pieces to the fridge while you prep the chocolate.
4. Prepare the chocolate coating
- Place the chocolate and coconut oil in a microwave-safe bowl.
- Heat in 20–30 second bursts, stirring well after each, until smooth and fully melted.
- Alternatively, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (a makeshift double boiler). Don’t let any water get into the chocolate; it can seize and turn grainy.
The chocolate should be fluid but not scorching hot—think warm bath water, not boiling.
5. Dip the Needhams
- Line a baking sheet with parchment or waxed paper.
- Working with a few pieces at a time, use a fork to lower each coconut square into the melted chocolate. Spoon chocolate over the top to cover completely.
- Lift the piece out, gently tap the fork on the side of the bowl to remove extra chocolate, and slide the candy onto the lined baking sheet.
- Repeat with the remaining pieces, reheating the chocolate gently if it begins to thicken.
If you’d like, you can drizzle a little extra chocolate over the tops for a textured look, or sprinkle a few coconut flakes before the coating sets.
6. Chill and serve
- Refrigerate the chocolate dipped Needhams for about 30–45 minutes, or until the coating is firm.
- Once set, trim any excess chocolate “feet” with a small knife if you’d like cleaner edges.
Now you’re ready to enjoy your classic Needhams candy—snap a photo before your family discovers them, because they tend to disappear fast.
Servings & Timing
- Yield: About 40–48 pieces, depending on how large you cut them
- Prep Time: 25–30 minutes (including cooking and mashing the potato)
- Chill Time: 1½–2 hours total (for firming the centers and setting the chocolate)
- Total Time: Around 2–2½ hours, mostly hands-off chilling time
This schedule works nicely if you make the filling in the morning, chill while you run errands or fold laundry, then coat in chocolate in the afternoon.
Variations: Fun Twists on Maine Potato Candy
Here’s the thing: once you’ve mastered a traditional Needhams recipe, you can play a little.
- Dark Chocolate Espresso Needhams: Use dark chocolate and stir 1 teaspoon instant espresso powder into the melted chocolate.
- Almond Joy–Style: Add 1/2 teaspoon almond extract to the filling and press a toasted almond on top of each square before dipping.
- Citrus Coconut Needhams: Mix 1 teaspoon finely grated orange zest into the coconut filling for a bright twist.
- Dairy-Free Version: Use dairy-free butter in the filling and a vegan chocolate for a fully dairy-free homemade potato fudge.
- Mini Bites: Roll the filling into small balls instead of pressing into a pan for bite-size “truffle” style New England candy.
- Extra-Coconutty: Swap 1/2 cup of the powdered sugar for an extra 1/2 cup of coconut for more texture and a slightly less sweet center.
Storage & Reheating (a.k.a. Thawing) Tips
- Refrigerator: Store Needhams in an airtight container in the fridge for up to 2 weeks. Layer them with parchment if you stack them.
- Freezer: For longer storage, freeze them in a single layer until solid, then transfer to a freezer bag or container. They’ll keep for about 3 months.
- Thawing: Let frozen Needhams thaw in the fridge for a few hours or on the counter for 20–30 minutes. They’re actually pretty tasty slightly chilled.
- Make-ahead: You can make the coconut centers one day, keep them covered in the fridge, and dip them in chocolate the next day when you have more time.
No reheating needed, of course—this is candy—but letting them warm slightly from fridge-cold will give you the best texture in the coconut cream centers.
Notes from My Kitchen Tests
- Potato amount matters: Too much mashed potato will make the filling sticky and harder to set. Measure out that 1/2 cup and don’t pack the measuring cup too tightly.
- Dry vs. moist potatoes: If your potato seems very watery, mash it, then let it sit a few minutes and pour off any liquid before measuring. This keeps your filling from getting soupy.
- Sweetness level: Traditional Maine candy recipes can be quite sweet. This version lands right in the middle—if your crew likes very sweet candies, add an extra 1/4 cup powdered sugar.
- Cutting clean squares: For neat edges on your classic Needhams candy, warm the knife blade quickly under hot water, dry it, and then cut. Wipe the blade between cuts.
- Kid helper tip: Little hands are great for sprinkling coconut or adding a drizzle of white chocolate on top, even if you don’t want them dealing with the hot chocolate itself.
Honestly, my biggest lesson after a few batches was this: don’t rush the chilling. The firmer the centers are, the easier they are to dip, and the nicer your Needhams look.
FAQs About Needhams (Potato Fudge) Recipe
Q: Do Needhams taste like potatoes?
No—this mashed potato fudge does not taste like mashed potatoes. The potato simply adds moisture and structure, and the flavor disappears under the coconut and vanilla.
Q: Can I use leftover mashed potatoes?
You can, but only if they’re plain (no garlic, herbs, or strong savory flavors) and not loaded with cream and butter. Even then, the texture can be unpredictable, so I prefer a fresh, simple boiled potato.
Q: What kind of coconut works best?
Sweetened shredded or flaked coconut is best for this potato candy with coconut; unsweetened can be used but may give you a slightly drier, less sweet center.
Q: My filling is too soft—how do I fix it?
Add a little more powdered sugar, a few tablespoons at a time, and chill longer. You want a firm but pressable mixture before cutting and dipping.
Q: Can I make these gluten-free?
Yes—this recipe is naturally gluten-free as long as your vanilla and chocolate are certified gluten-free (most are, but it’s good to check labels).
Q: How long will they stay fresh for gifting?
If kept in an airtight container in the fridge, your Needhams potato fudge will stay fresh for about 10–14 days, which makes them great for holiday tins and party trays.
Q: Can I use white chocolate instead of dark or semi-sweet?
You can coat them in white chocolate for a sweeter, more dessert-like version, but I recommend using a good-quality white chocolate so it melts smoothly.
Q: Why are they called Needhams?
Most stories point to a 19th-century Maine preacher named George C. Needham; candy makers likely named the vintage Maine confection after him to piggyback on his popularity.
Conclusion: A Little Taste of New England Tradition
These Needhams bring together everything I love in a homemade candy recipe: simple ingredients, a great story, and a flavor that feels both cozy and a little bit unexpected. With tender coconut cream centers, rich chocolate, and that secret boost from potato, this Needhams (Potato Fudge) Recipe is one you’ll reach for whenever you want something special but still manageable.
If you try this traditional Needhams recipe, I’d love to hear how it goes—tell me if you grew up with Maine potato candy or if this is your first batch. And if you enjoy old-fashioned treats like this, you might also like exploring other New England candy recipes, like homemade peanut butter balls or peppermint patties, for your next holiday plate.
Needhams (Potato Fudge)
Ingredients
- 1 small russet potato peeled and cubed (about 1/2 cup mashed)
- 1/4 cup unsalted butter softened; use dairy-free butter if needed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 cups powdered sugar sifted; also called confectioners’ sugar
- 3 cups sweetened shredded coconut sometimes labeled flaked coconut
- 2 cups semi-sweet chocolate chips or chopped chocolate about 12 oz; semi-sweet or dark
- 2 tablespoons coconut oil or shortening helps the coating set shiny and smooth
- Additional powdered sugar, milk, or water as needed to adjust filling consistency
- Sweetened shredded coconut optional, for sprinkling on top
Instructions
- Place the peeled, cubed potato in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until very tender, 10–12 minutes. Drain well and return the potato to the warm pot. Mash until completely smooth with no lumps. Measure out 1/2 cup of mashed potato and let it cool to barely warm or room temperature.1 small russet potato
- In a large mixing bowl, beat the softened butter with the mashed potato, vanilla, and salt until smooth. A handheld mixer works well here.1 small russet potato, 1/4 cup unsalted butter, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Add the powdered sugar 1 cup at a time, mixing on low speed after each addition until incorporated. The mixture will become quite thick. Stir in the shredded coconut with a sturdy spatula or wooden spoon until evenly combined and no dry coconut remains. The mixture should be thick and scoopable, like stiff cookie dough. If it’s very soft, add more powdered sugar 1–2 tablespoons at a time. If it’s crumbly and won’t press together, sprinkle in a teaspoon or two of milk or water.4 cups powdered sugar, 3 cups sweetened shredded coconut, Additional powdered sugar, milk, or water
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy lifting. Press the coconut-potato mixture evenly into the pan, smoothing the top with the back of a spatula or your hands. Chill in the refrigerator for at least 1–2 hours, or until very firm, or in the freezer for 30–40 minutes. Once firm, lift the slab out of the pan using the parchment and place it on a cutting board. Use a sharp knife to cut small squares or rectangles about 1–1½ inches each. Return the cut pieces to the fridge while you prepare the chocolate.
- Place the chocolate and coconut oil or shortening in a microwave-safe bowl. Heat in 20–30 second bursts, stirring well after each, until smooth and fully melted. Alternatively, melt in a heatproof bowl set over a pan of barely simmering water, making sure no water gets into the chocolate. The chocolate should be fluid but not scorching hot.2 cups semi-sweet chocolate chips or chopped chocolate, 2 tablespoons coconut oil or shortening
- Line a baking sheet with parchment or waxed paper. Working with a few pieces at a time, use a fork to lower each chilled coconut square into the melted chocolate, spooning chocolate over the top to cover completely. Lift the piece out, gently tap the fork on the side of the bowl to remove excess chocolate, and slide the candy onto the lined baking sheet. Repeat with the remaining pieces, reheating the chocolate gently if it begins to thicken. If desired, drizzle a little extra chocolate over the tops or sprinkle with coconut before the coating sets.2 cups semi-sweet chocolate chips or chopped chocolate, 2 tablespoons coconut oil or shortening, Sweetened shredded coconut
- Refrigerate the dipped Needhams for 30–45 minutes, or until the chocolate coating is firm. Trim any excess chocolate “feet” with a small knife if cleaner edges are desired. Store chilled until ready to serve.
