Cook Like Grandma Using Her Best Recipes!
Have fun with these old fashioned Buckeye candy recipes. Buckeyes consist of small balls of peanut butter fudge dipped in melted semisweet chocolate.
Do make lots, because these Buckeye candies are irresistible. Buckeye balls are made to closely resemble the appearance of the Ohio Buckeye nut that's related to the common horse chestnut. See how similar they look.
Mom's Recipe Scrapbooks (1920s)
1-1/2 cups smooth peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioner's sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioner's 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.
Melt shortening and chocolate together in a double boiler or in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate, except for the top of the ball. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.
Refrigerate for 30 minutes to set before serving. Makes about 5 dozen buckeyes.
This Buckeye candy recipe is so good that you will want to double it whenever you make it.
1-1/2 cups peanut butter
6 cups confectioner's sugar
1 cup butter, softened
1/2 teaspoon vanilla extract
4 cups semisweet chocolate chips
Blend peanut butter, sugar, butter, and vanilla. (Dough will look dry). Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer 1/2 hour until hard.
Melt chocolate chips in the top of a double boiler (use very low heat, not much hotter than tap water, or the chocolate will get grainy — allow time for this).
Dip frozen peanut butter balls in chocolate while holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeye nuts.
Put buckeyes back on the waxed paper-lined cookie sheet and refrigerate 2 hours until firm. This old fashioned Buckeye Candy Recipe makes about 5 dozen candies.
This Buckeye candy recipe calls for Graham cracker crumbs. Believe me, if you love the Graham cracker crumb taste, then you will find these Buckeye balls amazingly delicious!
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup confectioner's sugar
2 cups semisweet chocolate chips
2 tablespoons shortening
Combine peanut butter, graham cracker crumbs, and confectioner's sugar in a mixing bowl. Refrigerate for at least 1 hour until they become firm.
Form teaspoonfuls of chilled peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.
Melt chocolate chips and shortening together in the top of a double boiler until liquid. Using a fork or skewer, dip each ball into chocolate leaving just the very top of the ball exposed.
Carefully place on a greased cookie sheet, setting each ball on its peanut butter end. Refrigerate until the chocolate firms. Makes about 3 dozen Graham buckeyes.
Watch the short YouTube video below that demonstrates step-by-step how easy it is to make Buckeye candy.
The video plays quickly, so here's a list of the ingredients the Buckeye candy recipe calls for, just in case you missed them:
Buckeye Cookery and Practical Housekeeping (1877)
Three pounds "coffee A" sugar (granulated), one-fourth pound butter, half teaspoon cream of tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar, boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon.
Have a dripping pan well buttered and pour in one-fourth inch thick, and when partly cold, mark off in squares.
If Pulled — When partly cold, till very white, it will be like old fashioned ice cream candy. —Mrs. J. S. R.
Beat the whites of four small eggs to a high, firm froth, then stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light; then drop half the size of an egg, and a little more than an inch apart, on well-buttered letter paper.
Lay the paper on a baking pan and place in a hot (400°F) oven; watch, and as soon as they begin to look yellowish take them out.
OR, beat to a stiff froth the whites of two eggs, stirring into them very gradually two teacups powdered sugar and two tablespoons cornstarch; bake on buttered tins fifteen minutes in a warm (325°F) oven, or until slightly brown.
Chocolate Puffs are made by adding two ounces grated chocolate mixed with the cornstarch. —Mrs. W. W. W.
One pound coconut, half pound powdered sugar, and the white of one egg; work all together and roll into little balls in the hand; bake (350°F) on buttered tins. —C.W. Cyphers, Minneapolis, Minn.
Two cups sugar, three-quarters cup vinegar, one-half cup butter; boil until brittle when tested in water; pour into buttered pans to cool. —Henrietta F. Dwight, Cambridge, Mass.
One pint milk, butter size of an egg, one coconut grated fine (or desiccated coconut may be used), three pounds white sugar, two teaspoons lemon, boil slowly until stiff (some then beat to a cream), pour into shallow pans, and when partly cold cut in squares. —Miss Nettie Brewster, Madison