March 27, 2011


Buckeyes are a favorite candy from Ohio, named after the horse-chestnut tree, or buckeye. These candies are made from balls of a peanut butter center dipped close to the top to resemble the buckeye nut. The trick to these is getting just the right consistency to the peanut butter center. If too little is used, the centers won't be firm enough and won't hold shape. If too much is used, the centers will be too crumbly. This was the first time I had made them and they were definitely a hit on the Christmas plate of goodies. The recipe below comes from my "Chocolates and Confections" book by Peter Greweling and makes approximately 5 dozen. Enjoy!

1 cup Peanut Butter, smooth
8 Tbsp Unsalted Butter, soft
1 tsp Vanilla Extract
3 cups Confection Sugar, sifted
1 lb Dark Chocolate, melted, tempered

1. Line 2 sheet pans with parchment paper.
2. Cream together the peanut butter, butter and vanilla extract in a mixer fitted with a paddle attachment on medium speed.

3. Add the confectioner’s sugar slowly until the mixture forms a workable dough. Add up to ½ cup more sugar if necessary.

4. Remove the mixture from the machine.

5. Using a teaspoon, scoop out balls of the buckeye mixture and place the portions on the sheet pans.

6. Using your hands, roll the portions into round balls 1 ¼ inches in diameter, then return to the sheet pan.
7. Chill the formed buckeyes for approximately 20 minutes.
8. Impale each buckeye lightly with a toothpick to use as a handle for dipping chocolate.
9. Holding a buckeye by the toothpick, dip it in the tempered chocolate, leaving a ½ inch circle of the center uncoated on top.

10. Place on a prepared sheet pan.

11. Remove the toothpick and smooth the small hold on top of the candy.
12. Allow the chocolate to set completely.
13. Store at room temperature, tightly sealed.

No comments:

Post a Comment