Buckeye Candy Recipe
September 20, 2007 § 6 Comments
I had a couple of requests for my Buckeye Candy recipe. The recipe I use is a mix between a standard Buckeye recipe that calls for paraffin wax, which I substitute with Crisco shortening and Jiffy’s recipe. The wax or shortening is what makes the chocolate shiny. Make sure you have plenty of time to make this because the rolling and the dipping does take a little while. These are extremely rich and I can’t eat more than 3 at a time. Great with milk. And they make great holiday treats!
1 (18 oz) jar creamy peanut butter (I like to use Jiffy Creamy)
1/2 C butter, softened (you can substitute with margarine)
1 lb confectioners’ sugar (~3.5 cups) (see Note below)
1 Tbsp vanilla
12 oz milk chocolate chips (you can substitute with semi-sweet)
1-2 Tbsp Crisco shortening (you can substitute with 3-4 oz of paraffin wax)
Makes 80 buckeyes
- Cream peanut butter and butter.
- Add sugar and vanilla and mix well.
- Form into 1 inch balls and refrigerate.
- Melt chocolate chips with Crisco shortening in a double boiler.
- Dip balls into chocolate with a toothpick about 3/4 of the way covered.
- Place chocolate side down on waxed paper. You can put a small dollop of chocolate over the hole. I often have lots of left over chocolate and like to use a fork to drizzle thin streams of chocolate over the buckeyes to give it a gourmet look. Kind of look like chocolate truffles.
- Let set at room temperature or refrigerate. I usually refrigerate to help speed up the cooling and hardening of the chocolate due to space. After they are set, I stack them in an airtight container and keep them in the refrigerator. I’ve kept some as long as 3 weeks.
Sorry, this isn’t the best picture of the best rolled buckeyes. I finally got around to adding a picture and unfortunately, this one was the best of the bunch. Hey, never claimed to be a good photographer, hehe.Note: Depending on how oily the peanut butter is, you might need to add up to an additional 1 C of confectioner’s sugar. I like to add about 1/4 C at a time, blending well. You want to get a consistency that’s just starting to NOT stick to everything. Put a small dollop in your palm and roll it. If it doesn’t stick, you’re good to go. Something similar to the inside of a REESE’S® Peanut Butter Cup center (at room temperature).
Let me know how this works out for you. Now go roll and eat well.