A few Blogger buds and I have been musing about Buckeyes - the world's greatest sweet treat, most often seen around the holidays in certain areas of the Great Lakes Region. Named for the nut of the Buckeye tree (a member of the Chestnut family), these lil' gems are worth the effort it takes to make them. I thought I'd post the recipe for anyone who might be interested.BUCKEYES
- 1-1/2 lb. of Powdered Sugar
- 1 lb. Peanut Butter (2 cups)
- 2 sticks of butter or margarine
- 1 (6 oz.) Bag of Chocolate Chips (your choice, milk or dark)
- 1/3 block of Parrafin Wax
Blend butter, sugar and peanut butter thoroughly and roll into 1 to 1-1/4 inch balls. Place on wax paper on a cookie sheet and chill for an hour.
Melt chocolate and parrafin wax in a double boiler (or, in a pan sitting in another pan with water in it). Using a toothpick stuck into them, dip the gorgeous little peanut butter globes into the chocolate, leaving a small portion undipped (see photo if you're not following). Place back on the wax paper. Chill the buckeyes until chocolate shell has set.
The parrafin wax adds a pretty sheen and helps the chocolate stay "solid" as it's held and eaten. Being a native of Buckeye Country in the purest sense, the wax is simply an accepted part of how it's done for me - but if you don't like that consistency in your shell, try this: Instead of the wax, slowly add 1/2 cup of Half & Half to the chocolate after it's melted. Blend well, bringing the temperature back up, and proceed. I've also recently learned that you could simply alternatively add a small bit of vegetable oil to the chocolate to get a similar result (thanks to Tirithien for that tip!)
My "2 cents" on the sugar: These can also be made with regular sugar, but the powdered sugar gives a much better, smoother consistency. Buckeyes made with regular sugar have a more grainy texture. Not horrible, but I recommend using powdered sugar.
This recipe will make about 4 dozen - which might get you through the first evening.
Enjoy, and Merry Christmas!
11 comments:
Tirithien actually made me some of these already. I said they had to be called Chocolate Chestnuts, since we were on the north side of the state line, but he insisted they were Buckeyes. He's so stubborn. :-P
And oh my lord, they were tasty! We used semi-sweet chocolate instead of milk chocolate, and left out the paraffin.
Tirithien insists my liking them is evidence of Ohio Corruption. I say that's just crazy talk. :-P I mean, my body didn't reject my U of M sweatshirt after I ate the Chocolate Chestnuts, so obviously they had no effects!
LOL - Hey, you fall in love with a guy from Ohio, you have to entertain his candy titles!!!
I knew you'd had these but I forgot he'd made them. :)
Suh-WEET!
Hey, I have this recipe as well. They're so sweet, but soooo good!
Sounds tasty!
They seem really good, but I have some type of genetic disorder that won't allow me to cook anything properly. Damn! I can barely boil water.
Wow! I'm so excited--I've never heard of these over on the west coast. And anything with peanut butter and chocolate makes me extraordinarily happy! Thanks for posting the recipe.
These are a family tradition! We love them.
The wax is not required, if you don't want/have it. Touch heavy on the butter, but a solid recipe.
Try a tiny bit of veggie oil in the chocolate- does the same job as the wax, but won't leave the same shine.
Merry Christmas & Happy New Year Clew!
Buckeyes: Hey! You got peanut butter on my chocolate!
Buckeyes are great!
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