Buckeyes - Recipe - Cooks.com

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BUCKEYES
1 1/2 lbs confectioners' sugar 1 16 oz jar crunchy peanut butter 1 cup butter, softened 1 12 oz pkg semi-sweet chocolate chips 1 tablespoon Crisco or vegetable oil In the bowl of a food processor, add 1/2 the quantity of the butter, sugar, peanut butter. Process until well combined. Shape into 1 inch balls. Refrigerate. Repeat this process with remaining ingredients. In the top of a double boiler, combine Crisco or vegetable oil and chocolate, simmering and stirring until chocolate has melted. (If you don't have a double boiler, melt it in a small metal bowl over boiling water in a saucepan; alternatively, use a microwave). When melting chocolate, be careful not to allow any moisture to touch it (or steam), as this will cause the chocolate to seize and you'll have to start over! Dip each ball in chocolate until partially coated. Place on wax paper or silicone sheets. Store, refrigerated, in an airtight container. Submitted by: CM

Since microwave ovens vary in power, you may need to adjust your cooking time.

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Buckeyes

· Dec 23 · #20362

marla dietrich (United States) says:

why doesn't my fudge get hard. I follow the recipe on the old Hershey's cocoa can to a tee but it never hardens. I cook it to right temp and let it cool to right temp then beat it.

· Dec 23 · #20374

Cooks.com replies:

Hi Marla,

Try cooking it to about 240°F, then cooling to 110°F. Make sure, when you're using a candy thermometer that it is not actually touching the bottom of the pan, which would affect the temperature and give you an inaccurate reading.

If this doesn't help, maybe your thermometer needs checking.
Try checking it in boiling water; it should read 212°F at sea level - adjust for your altitude (at higher altitudes it will boil at a lower temperature).

Happy Holidays!

-- CM

· Apr 17 · #32852

Leslie (South Carolina) says:

I've found that sometimes if the humidity is too high outside that my fudge will not set. Depends on what part of the country you are living in!

· Nov 24 · #52371

Elaine (North Carolina) says:

I melt parafin wax in my semi-sweet chocolate before dipping the buckeyes. It makes the chocolate harden and shiny.

· Jan 10 · #58406

Steven (Florida) says:

I myself froze the buckeyes after dipping them in chocolate. Thaw in fridge after, or eat them frozen like I do (It's like a chocolate bunny).

· Feb 24 · #62399

Linda Morris (United States) says:

I use a dab of parrifin too, it makes them shiny and not stick together or to the pan, when chilled.

· Jun 21 · #103254

Derek (California) says:

this website is awesome

· Aug 10 · #106679

Andrea (Ohio) says:

I like creamy buckeyes so I use less powdered sugar, freeze peanut butter mixture then dip frozen centers into chocolate. When the buckeyes are finished and thawed sometimes I have liquid that comes out of the top of the candy. What would cause this and I can I prevent it from happening

· Mar 23 · #187543

Beky (Ohio) replies:

Hi Andrea,
This could be caused because you stated you use less sugar. It can also happen because they thaw too fast and condensation gathers on the candy. Have you tried putting them in the fridge to thaw?

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