This weekend DH and I embarked on our annual candy making extravaganza. We made two batches of buckeyes, chocolate covered orange mints, peanut butter fudge, chocolate fudge, nut brittle and peppermint bark. We like to make a variety of candies and give them to friends and neighbors. One of our favorites is buckeye candies which are a delicious combination of peanut butter and chocolate.
The candies are named for their resemblance of the the buckeye seed, described as "hard, brown, shiny, and slightly irregular." Buckeyes are inedible members of the horse-chestnut family and are actually a nutlike seed. It is said that Native Americans called the seeds the "eye of the buck" and that is the origin of the name buckeye. A lot of other folklore is associated with word buckeye as well.
We had some help cleaning up after I made the filling.
1 cup creamy peanut butter
¼ cup butter or margarine, softened (a half stick)
1 teaspoon vanilla extract
2½ to 3 cups confectioner's sugar
5 ounces dark chocolate candy coating
1 ounce baking chocolate or semi-sweet chocolate chips
- Line a baking sheet with waxed paper.
- In a large mixing bowl, combine the peanut butter, butter, and vanilla by hand or with an electric mixed. Gradually add the powdered sugar, blending until smooth and the mixture can be shaped into balls. Shape into ball ¾ to 1 inch in diameter. Place the balls on the lined baking sheet. Cover and chill or freeze for 20 minutes or longer.
- Cover a large counter top area or a large baking sheet with waxed paper.
- Melt the candy coating. Insert a toothpick into the top of each ball and dip the bottom two-thirds of each ball into the melted chocolate, leaving one-third uncoated. Carefully slide teh balls onto waxed paper so that the undipped portion is pointed upwards. Remove the toothpicks. Using a knife or metal spatula, smooth over the whole left by the toothpick. Let stand until chocolate is firm. Store in an airtight container.
Recipe Source: Who Wants Candy? by Jane Sharrock