It’s that time of year when the cookies and fudge and other sweets come out and one of the big things in my house growing up was buckeyes. I’m originally from Update NY but my mom is an Ohio girl and I’m told these are very popular in the midwest. Like all other recipes at this time of year it’s about as good for you as a mallet to the head, but hey, diets are for January.
This recipe comes from a letter an aunt sent to my mother back in January 1985. At some point my mother gave it to me. I found out later that it actually came from my great aunt (also originally from the midwest ) to my aunt to my mother to me.
This makes between 250-300 pieces, so feel free to adjust accordingly if you like. Leftover dip can be tightly wrapped and frozen for the next time you need it.
- 2 lbs chunky peanut butter
- 3 Tbsp vanilla
- 1 lb margarine (or butter or butter substitute)
- 3 lbs powdered sugar
- Dip:
- 12 oz semi-sweet chocolate
- 12 oz sweet chocolate
- 2 oz unsweetened chocolate
- ½ bar of food-grade parafin
- Mix the peanut butter, vanilla, and margarine together. Slowly add the powdered sugar (by the end you’ll need to mix by hand)
- Shape into small balls and chill for at least 30 min
- For the dip, add all ingredients to a double boiler and heat until melted. Stick a toothpick into each buckeye and dip in the chocolate, leaving a space about the size of a dime on the top of the buckeye. Place on wax paper until hardened c3gvqag.
- Place in airtight container. Can be frozen for longer term storage.