@mustang66lady wrote:
@Mominohio wrote:
@Lipstickdiva wrote:
No. As a born and raised Buckeye, we know how to make killer buckeyes. There is nothing like a homemade Buckeye.
The first time I had one something just tasted meh with it. Then last week I heard the rep say they use peanut butter fudge dipped in chocolate. Ummm, no.
@Lipstickdiva
You beat me to it, but I agree, there is no such thing as a good 'manufactured' buckeye candy. They have to be home made, and even then, there are a few things that make or break it, a big one is the chocolate used.
Many home made recipes call for melted chocolate chips, and that is not the best chocolate to use.
I buy Merkins discs, and they are much richer and a more smooth chocolate.
Even candy manufacturers here in Ohio don't get it right. I'd call the factory made pieces what the *ichigan people call them...peanut butter balls. They certainly don't live up to the honor of being called a buckeye!
@Mominohio
Oh @Mominohio, you have brought back many memories! Almost 40 years ago, I used to make handmade candies for sale. I was a young mother trying to make Christmas a little better for our young family. I purchased Merkens disks back then and agree with you-they have a "fine candy" taste to them-other disks taste good but more like drug store chocolate compared to them. I was under the belief the company had gone out of business! Of course that was years before the internet and I have not thought of them since. I no longer have my candy molds but would love to purchase those disks for candy once again. Thanks for the memories-I'm off to google their website! By the way, I never made buckeyes or peanut butter balls when I made candy. Is there a way you would be willing to share your recipe? If not, I understand. Thanks again and have a happy holiday!
@mustang66lady
Sure, I don't mind sharing, and would be glad for other buckeye makers to chime in and share theirs as well.
This recipe makes a ton of candy, so it can be halved easily if someone wants a smaller amount.
Buckeye candy freezes very well, especially in cookie tins in the deep freezer and will keep for many months, if you can't use or give them all away at once.
The recipe is easy to remember and simple as 1 2 3
1 pound of butter
2 pounds of peanut butter
3 pounds of powdered sugar
chocolate for dipping (I use Merkens, not the dark version though, but that would depend on one's personal preference for lighter or darker chocolate).
Many people use margarine, but I don't recommend it, I use real butter.
The brand of the ingredients really doesn't matter but you may notice that the higher quality butter (Land O Lakes), peanut butter (Jiff) and powdered sugar (Domino) will give you the really best results.
Bring the butter to room temp, and cream either in a KitchenAid stand mixer or by hand.
Mix in the peanut butter till smooth and creamy.
Add powdered sugar slowly mixing thoroughly (It really isn't a bad idea to sift the powdered sugar before hand either).
As you add the powdered sugar, you may find that the mixer won't handle the thickness of the batter and I have to get in with my hands, like making bread dough or a meat loaf and mix till well blended. This will make your arms shoulders and hands ache if you aren't fit (and I'm not!! lol). It is really a lot of work to get it mixed in well.
Roll this well mixed batter into balls, place on wax paper lined cookie sheets, cover with wax paper and refrigerate at least 8 hours ( I tend to mix this up and roll the balls at night, and dip them sometime the next morning).
When ready to dip, melt chocolate in a double boiler and stir till smooth. I usually melt about 3 cups of disks at a time so they melt through and the chocolate stays smooth enough to work with. If I melt too much at a time, it gets hard to work with near the end. I often have to melt more chocolate, as the one pan full is not enough. I use a 3 quart double boiler, though some people have good luck melting chocolate in the microwave, I think doing it in the pan keeps it warm and easy to work with longer.
I use a toothpick to pick up the balls and dip them in the chocolate, then replace them back on the paper lined cookie sheet. I dip them only part way, to make them look like a buckeye.
I put them back in the fridge for maybe 15 minutes to set, then pack them in tins for freezing.
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