Southerner's have many tales that accompany the buckeye. Locally people in these parts say that if you carry a buckeye nut in your pocket it will bring good luck. My father gave one to me and I still carry that same one in my handbag today. I have no clue how old it actually is, he gave it to me when I was very young and I a really amazed it is still in one piece. To keep the buckeye shinny, you are supposed to rub it beside of your nose, having it come in contact with the oil on your face.
Over the years I have collected many variations for making these little candies. Hope you will find one here that is just what you remember as a child.
1 1/2 c. creamy peanut butter
1/2 c. lightly salted butter or margarine (at room temp.)
1 tsp. vanilla extract
1 (16 0z) pkg. confectioners' sugar
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 Tbsp. solid vegetable shortening
Line baking sheet with waxed paper. In a medium size bowl mix peanut butter, vanilla, butter and sugar with hands to form a smooth dough. Mixture will be very stiff.
Shape dough into balls using 2 teaspoons for each. Place on wax paper and put in refrigerator.
In the top of a double boiler over simmering, not boiling, water, melt chocolate and shortening together. When smooth, pour into a small bowl or measuring cup.
Remove peanut butter balls from fridge. Insert a wooden toothpick into ball and dip into melted chocolate so that 3/4 of ball is covered. Return to waxed paper, chocolate side down, and remove pick. Repeat with all balls.
Refrigerate on waxed paper 30 minutes or longer, until chocolate is firm, not sticky.
To store, remove balls from waxed paper and place in plastic containers, with waxed paper between layers.
Makes 5 dozden candies, and each have 98 calories!
(This recipes makes about 100 candies)
1 c. softened margarine
1 1/2 lb confectioners' sugar
1 lb. smooth peanut butter
1 twelve oz. pkg semi-sweet chocolate chips
2/3 of a 3.2 ounce piece of parafin
Combine margarine, confectioners' sugar, and peanut butter, mixing well. Chill for 30 minutes. Roll into bite-size balls, place on cookie sheets, and chill overnight.
In top of double boiler, melt chocolte and add paraffin. Keep mixture warm ov er low heat. Using a toothpick, dip each ball into warm chocolate. Leave a small hole at the top which is the eye of the buckeye.
Place the dipped candies on cookie sheet to cool and set.
1 stick butter, softened
1 lb. p owdered sugar
2 c. crunchy peanut butter
3 c. rice krispies
Cream butter, sugar and peanut butter until smooth. Add rice krispies and form into bgalls.
Melt 12 oz. chocolate chips in double boiler. Dip balls into chocolate and place on waxed paper.
Fancy Buckeye Candy
Combine ingredients except the dipping chocolate thoroughly. Roll into 1 inch balls and turn onto wax paper covered cookie sheet. May need to let set awhile or chill.
Melt dipping chocolate (available at. Sugarcraft) in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120F!
Drop a ball of candy into chocolate, leave top uncoated. With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed. Store tightly covered in a cool dry place. Will keep 3-6 weeks.
**Dry Candy Fondant and Dipping Chocolate may be purchased at candy making supply shops.