Known as the “Dean of Maine Candymakers,” Len Libby opened his first store in 1926. Twenty-some years later, he sold the shop to Gisele’s grandparents, who kept the name and continued the tradition. Her parents, Fern Jr. and Maureen, carried the torch for nearly five decades. Gisele eventually joined the business, and in 2020, she convinced husband John to trade his defense attorney’s suit for a candymaker’s apron.
Major Milestone
This year, Len Libby Candies celebrates a century of sweet success!
Claim to Fame
Lenny the Moose. A life-sized, one-of-a-kind, 1,700 pound chocolate sculpture, made entirely of Peter’s® Chocolate (of course). Lenny’s been a store fixture since Maureen dreamed him up, nearly 30 years ago. Families return, year after year, to pose with Lenny and the chocolate bear family that now join him.
Secret of Success
A loyal base of guests, a top-notch team, and of course, quality candy. “Grandparents who came here with their own grandparents are now bringing their grandchildren,” says John. “It’s a tradition that spans generations.”
Labor of Love
John and Gisele are sharing their Fresh Coconut Needhams recipe – a classic New England treat made the old-fashioned way, with hand-cracked coconuts. “It’s the most labor-intensive piece we make,” says John, “but customers come just for the Needhams.”
Why Peter’s® Chocolate?
“We’ve used Peter’s Chocolate as long as anyone remembers,” says Gisele. “We’ll take credit for what’s inside of our candies, but Peter’s gets the credit for what’s outside.”
INGREDIENTS
5 1/2 lbs corn syrup
25 1/2 lbs sugar
3 qts coconut milk and water
10 lbs fresh, shredded coconut
3 lbs desiccated coconut
1 cup hot water
13 lbs fondant
Peter’s® Chocolate for enrobing
TOOLS
Hatchet, wooden stump
Peeler
Screen + large pitcher
Large + medium roller cutter
Med. table set wax paper 34”x69”
Shredder
Banana knife
Medium kettle
PREPARATION
Use hatchet and stump, crack shell off of 15-20 coconuts. Use potato peeler, peel skin. Rinse each coconut carefully, use banana knife to open it, saving the milk. Screen the milk. Pour the milk into large pitcher, add enough water so the total volume is 3 qts.
Shred the coconut in the shredder. Sift the shredded coconut removing large chunks. Only use the fine shredded material. (10 lbs). Place 3 lbs desiccated coconut in a bowl.
Add 1 cup hot water and mix in well. “Scrunch” up the moistened coconut into balls in your hands. Mix well, so that all desiccated coconut is moist. Cover the cooling table with wax paper, waxy side up.
Set large bars at 34“ by 69”.
Into a medium kettle, add 5.5 lbs corn syrup and 25.5 Lbs sugar. Add the 3 qts coconut milk and water, place on stove on high heat. Mix and melt the material, you don’t need to constantly stir. Just clear it from bottom, mix it in. Washdown as needed (2-3x).
When it reaches 269° – shut off heat, place kettle on cart. Add moistened desiccated coconut, mix it in. Add 10 lbs fresh coconut, and stir it in. Add 13 lbs fondant, stir it in.
Pour the mixture on the table, right down the center of the table. Spread mixture evenly across surface of the table. Let the mixture sit for 1 hour. Candy needs to firm up for the next step.
Score the candy, don’t cut all the way through. Use large roller cutters one way, small the other. Use banana knife – cut through product and wax paper into tray-sized sections. Place tray below cooling table, flip tray-sized sections onto the tray (upside down).
Remove wax paper, send individual pieces down the enrober. Enrobe in any Peter’s® Chocolate.
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