Ohio Buckeye Candy Recipes

OHIO BUCKEYE CANDY RECIPE

Steps:

• Cream butter, peanut butter, and vanilla together, adding confectioners' sugar until proper consistency is reached.
• Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.
• Melt chips and shortening together in the top of double boiler.
• Keep the chocolate mixture in double boiler over low heat while you dip each candy.
• Using a toothpick, dip each ball, covering about 3/4 of candy.
• Place candy on a sheet to cool.
• If you like, you can insert a lollipop stick into each like a cake pop.

OHIO STATE BUCKEYE CANDY

Steps:

• Blend sugar, peanut butter and butter together thoroughly.
• Roll mixture into walnut-sized balls and insert a toothpick into each.
• Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm.
• Melt chocolate and paraffin in a double boiler.
• Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the "eye" of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate.
• Place a fresh liner of waxed paper on the cookie sheet and put the buckeys on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

HOMEMADE BUCKEYES RECIPE

Steps:

• In a mixer or medium bowl, beat the peanut butter, butter, and vanilla extract together.
• Add the powdered sugar and mix until evenly combined. If using a mixer, make sure to scrape down the sides of the bowl once or twice.
• Press together to form a dough and then divide the dough into 24 equally sized pieces.
• Roll each piece of dough into a ball and place it on a plate. Refrigerate the balls until firm, about an hour.
• After the peanut butter balls have chilled, place the chocolate and coconut oil in a small saucepan and gently heat on low until melted. Let the chocolate cool to room temperature.
• Using a skewer to hold a peanut butter ball, dip in the melted chocolate, leaving the top of the ball exposed.
• Place the dipped buckeye on a plate lined with a piece of parchment.
• Repeat with the remaining peanut butter balls and then refrigerate to firm up the chocolate.
• Once set, store in an airtight container in the refrigerator for up to 2 weeks.

BUCKEYE CANDY

Steps:

• Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
• Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
• Place on wax paper. Store in refrigerator.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.