Here are recipes which I have been given by several people for Buckeye candies. Make some, you'll love 'em!
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From MikeG of Columbus, Ohio
Thanks, Mike!
Recipe 1
2 Cups Chunky peanut butter
1 stick margarine, softened
2 Cups confectioner's sugar
1 6 oz pkg. chocolate chips
1/3 bar paraffin wax
Combine first 4 ingredients in large bowl, mix well. Chill. Form into walnut-sized balls. Melt chocolate chips and paraffin in saucepan. Dip balls into chocolate mixture to partially coat, leaving an eye uncoated. Place on waxed paper until firm.
Store in freezer.
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Recipe 2
1 cup creamy peanut butter
1 cup butter
2 cups graham crackers
2 pounds confectioner's sugar
mix all and roll into balls, chill on cookie sheet for 1 hour
1 bag chocolate chips
1/3 bar paraffin wax
Melt chocolate and wax together, dip balls and set out on waxed paper to cool.
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From Connie S., Columbus, Ohio (Found on the Internet)
Although the buckeye is an inedible variety of horse chestnut (and the state tree of Ohio), buckeye candy is a delicious combination of peanut butter and chocolate made to resemble its inedible cousin. This recipe makes approximately eight or nine dozen and the recipe can be proportionately reduced.
Ingredients:
1 pound stick margarine, softened (4 full sticks)
1 1/2 - 2 large packages chocolate chips
3 pounds confectioner's sugar (3 traditional-size boxes)
1 stick of clean, canning paraffin (amount may be reduced, however paraffin does set the chocolate for handling)
2 pounds creamy peanut butter (5 cups)
Cream together margarine, sugar and peanut butter. Mix well. Roll mixture into 1-inch balls. Melt chocolate and paraffin in double boiler. Using toothpick, dip 3/4 of each ball in chocolate, leaving a circle of the peanut butter ball showing at the top. Let excess chocolate drip from ball and place on wax paper for at least two hours to set chocolate. Holes from toothpick can be smoothed over. For easier dipping, melt only half of chocolate and paraffin at a time.
Buckeyes should be kept cool and can be refrigerated.
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From Larry S., South Central Pannsylvania (Larry sent me this recipe after finding this page)
Thanks, Larry!
1 lb. confectioner's sugar
1 1/2 c. peanut butter
1 stick margarine
1 tsp. vanilla
Mix together (by hand with your hand) in a medium-sized bowl (you might want to wear disposable plastic lunch-lady gloves). Add a drop or two of milk if mixture seems dry. Form into half-dollar-sized balls. Melt a 6 oz. pack of semi-sweet chocolate bits with a quarter-cake of paraffin wax (shaved with a cheese grater) in a double boiler and dip PB balls into mixture with a toothpick, leaving a penny-to-quarter-sized part uncovered. After dipping all the buckeyes, then smooth out the toothpick holes with the back of a spoon.
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From Jim P., Berea, Ohio
My brother-in-laws recipe and the one we use!
The Buckeye recipe is as follows:
1 1/2 lb. powdered sugar (this is about 5 1/4 cups)
1 LB peanut butter (2 cups) Jim only uses Jif
1/2 LB margarine (2 sticks) Jim only uses Blue Bonnet
Mix together and form balls the size of buckeyes. Jim puts them on a cookie sheet which he then places in the freezer for an hour or so. While they are chilling, he melts 6 oz. chocolate chips (you guessed it, he has an "I only use" brand - Nestles) with 1/3 block of paraffin in a pan over a pan of gently boiling water. He uses a toothpick to dip the buckeyes and again sticks them in the freezer for a few minutes before storing them in a tin. He has tried different brands of the peanut butter, etc. and swears the other brands are not as good!
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No matter what recipe you use, don't make the balls too round or too uniform, when did you ever see round, uniform buckeyes? After rolling the balls, put them in the freezer for at least an hour. This makes them firmer and they will grip the toothpicks better (if they are too soft, they'll fall off the toothpicks into the chocolate - then you have to eat them immediately cause they don't look like buckeyes, just misshapen chocolate balls. Of course, you have to do this with a few of them anyway!).
You can ask anything here on the CB, within guidelines of course.
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