Try this Buckeyes Recipe
- Carbohydrate 52.3322051380613 g
- Cholesterol 16.2683333470858 mg
- Fat 11.1672428450022 g
- Fiber 0.854300011769695 g
- Protein 1.34391116835143 g
- Saturated Fat 6.22275983960981 g
- Serving Size 1 1 Serving (67g)
- Sodium 60.0730500585628 mg
- Sugar 51.4779051262916 g
- Trans Fat 0.624852283943803 g
- Calories 301 calories
Step-by-step
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Operating without specialized pastry tools requires relying on basic thermodynamics and high-viscosity mixtures. Six cups of confectioners' sugar mixed into softened butter and peanut butter creates a stiff, low-moisture paste. This specific ratio prevents the dough from spreading on the sheet pan, maintaining spherical geometry during the crucial 30-minute freezing window. Without this firm internal structure, the warm chocolate coat melts the exterior before it can set.
Managing Chocolate Viscosity
Melting semisweet chocolate chips requires indirect heat via a double boiler to prevent scorching. Cocoa butter burns at approximately 110 degrees Fahrenheit, which introduces a grainy texture and dulls the final shine. Stirring continuously distributes heat evenly across the fat crystals. Leaving an exposed circle of peanut butter at the top mimics the native Ohio buckeye nut, but it also serves a functional purpose by relieving internal pressure as the candy warms slightly in the refrigerator.
- Grainy chocolate usually indicates direct heat exposure exceeding 110 degrees Fahrenheit during melting.
- Dough that crumbles during rolling lacks sufficient warmth from the hands to bind the butter and sugar; knead it briefly on the counter to soften the fats.
- Store finished confections in a sealed container in the refrigerator for up to two weeks to prevent moisture absorption from the air.
