Buckeye Candies RecipeOrigin: America Period: Traditional |
Ingredients
550g natural peanut butter 
Buckeye Candies Preparation:Method:Combine the peanut butter, butter and vanilla in a bowl and beat until smooth. Start adding the sugar 100g at a time and beat into the batter until thoroughly combined after each addition. You will end up with a crumbly mixture, but this will bind together when you squeeze it to form balls. Line baking trays with wax paper then form walnut-sized balls with the peanut mixture and place them on the baking trays. If you're having trouble getting the dough to stick then work it harder. The more you work it, the softer and more pliable it will become. When you have made made the balls place them in the freezer for 30 minutes to harden. Now melt the chocolate and the shortening (or butter) in a bain-marie (double boiler). Remove the balls from the freezer, stick a toothpick or cocktail stick in each and tip in the melted chocolate then replace on the baking trays. You should only dip about 3/4 of each ball into the chocolate so that part of the peanut butter shows through. Once the balls have all been dipped and coated return to the freezer for about 30 minutes for the chocolate to set then store in the refrigerator until you are ready to serve. |
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