Official Ohio Buckeye Candy Recipes

HOMEMADE BUCKEYES RECIPE

Steps:

• In a mixer or medium bowl, beat the peanut butter, butter, and vanilla extract together.
• Add the powdered sugar and mix until evenly combined. If using a mixer, make sure to scrape down the sides of the bowl once or twice.
• Press together to form a dough and then divide the dough into 24 equally sized pieces.
• Roll each piece of dough into a ball and place it on a plate. Refrigerate the balls until firm, about an hour.
• After the peanut butter balls have chilled, place the chocolate and coconut oil in a small saucepan and gently heat on low until melted. Let the chocolate cool to room temperature.
• Using a skewer to hold a peanut butter ball, dip in the melted chocolate, leaving the top of the ball exposed.
• Place the dipped buckeye on a plate lined with a piece of parchment.
• Repeat with the remaining peanut butter balls and then refrigerate to firm up the chocolate.
• Once set, store in an airtight container in the refrigerator for up to 2 weeks.

HOME

Steps:

• Line baking sheets with wax paper.
• Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
• Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

OHIO STATE BUCKEYES

Steps:

• 1. Mix the peanut butter, powdered sugar, butter and vanilla extract in a large bowl until a dough forms. It will be nice and dry.
• 2. Roll the dough into 1 inch balls and place them on a wax paper lined cookie sheet. Stick the balls into the freezer to chill for half an hour.
• 3. Melt the chocolate chips in a double boiler or in a bowl set over a pot of simmering water. Stir it until it is smooth.
• 4. Stick a toothpick into the top of a peanut butter ball and dip it into the chocolate, being careful not to cover the whole thing. Buckeyes need a bald little head. Place the chocolate covered ball back onto the cookie sheet and smooth the peanut butter over the hole in the top to make it look seamless. Refrigerate until you serve.

FAMOUS OHIO BUCKEYES

Steps:

• 1. Cream together your first 3 ingredients. Then start adding your sugar a cup or two at a time. Now this will get really hard to mix and I usually grab my husband at this point to stir this together. But you want it to be sorta crumbly but still sticking together. So, you may use the whole pd. of sugar or not. Once you make them a few times you will get the right texture down. I have made these so many times I really don't measure to much. If you find it to dry add some more peanut butter.
• 2. Now, begin rolling into small balls about 1 inch in size and place on a cookie sheet with wax paper. Once you have them rolled push toothpicks down in center of each Buckeye. About 1/2 way or so. You will place these in the freezer for about 10 to 15 minutes or so just to get them cold. (Don't let them get too cold or else you will cause the chocolate to crack after they are dipped)
• 3. While they are chilling, melt down your candy chocolate. I have used 1 bag of milk and 1 bag of dark and mixed together. I have also added into milk chocolate a bag of Ghiradelli dark chocolate. WOW, is that good.
• 4. Now, once you start dipping the balls into the chocolate you want to go fast. Dip them about 2/3 of the way so that they look like Buckeyes. Now, sit them on another wax piece of paper.
• 5. Once dry remove the toothpicks and plate them. Use plastic gloves if possible so that you do not get finger prints on the chocolate.
• 6. At Christmas time I dip them in white chocolate too adn spinkle colored sugars on top or I drizzle green or red on top.
• 7. Melanie, made these for Valentine's day and for a bake sale for Smile Train. They are beautiful in the white chocolate and red sprinkles.
• 8. May 25th, 2014 --- Made these for my cousin Bridgette's Wedding this past Saturday on the 24th of May. I decided to put some bling on them and drizzle colors from her wedding bouquet. White, orange and pink to make them a little more festive.
• 9. May 25th, 2014 --- Here they are at the wedding on a festive tray.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYES I

Steps:

• 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.

BUCKEYES

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

OHIO STATE BUCKEYE CANDY

Steps:

• Blend sugar, peanut butter and butter together thoroughly.
• Roll mixture into walnut-sized balls and insert a toothpick into each.
• Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm.
• Melt chocolate and paraffin in a double boiler.
• Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the "eye" of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate.
• Place a fresh liner of waxed paper on the cookie sheet and put the buckeys on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them.