candy

Country Girl Gourmet’s Top 10 recipes of 2013

Buckeyes

With my 12 days of homemade Christmas I guess I should add something that is a must have for my husband, Buckeyes. Every year starting at Thanksgiving he tells me how he needs Buckeyes, it is not Christmas without Buckeyes… he needs Buckeyes now. For those of you wondering what Buckeyes are they are what those in Ohio call peanut butter balls. For those of you going huh, the state tree of Ohio is the Buckeye tree and the peanut butter balls are made to look like Buckeye nuts.

Buckeyes

Buckeyes are a delicious combination of peanut butter and chocolate that some call candy while others call a no bake cookie. They are a bit time consuming but are very easy to make. Your friends and family will love getting these Christmas treats!

Buckeyes start off by mixing softened butter and peanut butter. The quality of your buckeyes will be determined by your quality of ingredients so use good peanut butter. Once well combined you add powdered sugar and some vanilla and form your dough. A mixer is helpful for this step. I remember working at Pizza Hut many years ago and allowing one of my employees to use our huge Hobart mixer to mix up her peanut butter dough.
Buckeyes

Once you have your dough  you will need to form it into balls. I use a cookie scoop so all of my balls are the same size.
Place the balls on a wax paper lined cookie sheet and refrigerate . This is a hard step in my house because that is when the peanut butter balls start to disappear.
Buckeyes

When you are ready to dip you add a bit of shortening or paraffin to your chips and melt.Remember the quality of your chocolate will also determine the quality of your buckeyes. Use good chocolate.

Buckeyes

Then you are ready to dip

Buckeyes

I use toothpicks because that is what works best for me.

Buckeyes

and once you dip shake off excess… I twirl back and forth a bit.

Buckeyes

and place back onto your wax paper lined cookie sheet

Buckeyes

and repeat until all your peanut butter balls are dipped.

Buckeyes

Then you are left to wait for your chocolate to harden up. To speed this up you can place your Buckeyes back in the refrigerator or your freezer..

Buckeyes

and there you go delicious Buckeyes to share with friends and family.

Buckeyes

Buckeyes
 
Author:
 
Ingredients
  • 1½ cups creamy peanut butter (this a a 18oz jar)
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar (1 pound)
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening (or parrafin)
Instructions
  1. Line a baking sheet with waxed paper; set aside.
  2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
  3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

recipe from my husband’s grandma and Allrecipes.com

Buckeyes

Cocoa Can Fudge

Growing up I did not live near my one set of grandparents and every Christmas a package would come our way. In the package there was usually chocolates and chex mix. Once I was older I learned it was my grandpa who made the candy. This is my grandpa’s cocoa can fudge. Truth be told years ago on the side of the Hershey’s cocoa can there was a fudge recipe and that is where this recipe get’s it’s name, Cocoa Can Fudge. It is just as easy and taste better than easy fudge or magic fudge that is made with marshmallow cream. I definitely recommend trying it out!
Cocoa Can Fudge

This is a candy recipe where you will need your candy thermometer.
Cocoa Can Fudge

but it is easy enough that my 7 year old daughter did most of the hard work.

Cocoa Can Fudge

I was in charge of making sure the temp was just right.

Cocoa Can Fudge

Once your temp is right you add the butter and vanilla and remove from the heat and allow to cool to 110*. This may take a couple hours. DO NOT STIR.

Cocoa Can Fudge

Once at 110* your job is to stir until the shiny chocolate “soup” in the pic above turns into a thicker dull looking chocolate “soup”

Cocoa Can Fudge

Once you achieve this pour into a foil lined square pan and allow to cool.

Cocoa Can Fudge

Once cool cut into small bite size squares.

Cocoa Can Fudge

Then all that is left is to enjoy for yourself or package up and give to friends and family.

Cocoa Can Fudge

Cocoa Can Fudge

originally from Hershey’s

Ingredients

3 cups sugar
2/3 cup cocoa
1/3 teaspoon salt
1 1/2 cups milk
1/4 cup real butter, no substitute
1 teaspoon vanilla extract

Directions

1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds.

Cocoa Can Fudge

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