Has anyone tried the recipe for Needhams in the Dec 2010 issue of Baking Sheet. I found them very difficult to dip and the finished product was very unattractive. I've never had trouble making candies before. Hi there. Susan, the Baking Sheet editor here. There are a few tricks to making the Needhams that I didn’t have quite enough space for. First, after you’ve made the filling, cut the squares and refrigerate them, separated and uncovered, overnight. This will dry the edges just a bit and firm them up, which will make dipping them MUCH easier. You can email me if you have any other questions: susan.reid@kingarthurflour.com

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