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Thursday, January 2, 2014

Buckeyes

Photo courtesy of the Cooking Corner.
     The experiment I had rolling in the kitchen a few weeks ago was Buckeyes. It's a peanut butter candy dipped in chocolate. I've heard about them for years, but can't say that I've ever had one, let alone attempted to make them. Making candy isn't something I do often.
     I have such a paranoia over melting chocolate, leftover from the double boiler days, but with the advent of the microwave, it's so much easier. These candies weren't hard to make, but there was a trick or two. 
     You have to work fast because as the peanut butter gets warmer and softer, it's harder to keep on a skewer or toothpick for dipping. Also, the chocolate starts to thicken as it gets cooler, making it take longer to roll and coat the candies. The chocolate can take another quick dip in the microwave to soften it if you need. These candies actually took very little time and there's only a few ingredients. Storing on the counter frees up refrigerator space this time of year, too.
    These were a gift for my crew at work. They loved them and said I could experiment on them anytime.

Buckeyes
 6 T. butter or margarine (softened)
1/2 + 1/6 cups peanut butter (crunchy or smooth)
 1-1/2 cups powdered sugar
4 squares chocolate bark (melted)

Beat butter and peanut butter in large bowl until well combined. Gradually add powdered sugar until completely combined. Cover and refrigerate until firm enough to shape, at least 30 minutes.

Shape into 1-inch balls. (This is where you may want to stick them back in the fridge for a few. Your hands warm the peanut butter quite a bit.) Melt chocolate bark in glass bowl for 1 minute. Stir. Heat additional 15 seconds. Stir again.

Using a tooth pick or wooden skewer, dip each ball into chocolate, rolling easily to coat 3/4 of the ball. Place on foil lined cookie sheet, peanut butter side up. Let stand until chocolate hardens.

Store in airtight container at room temperature. Makes about 2 dozen candies. Recipe easily doubled.

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