How to make easy Buckeyes. Buckeyes are a classic, easy candy, and today I’m going to show you how I make my favorite version of Buckeyes Balls.
- 2 cups creamy peanut butter (not “natural” peanut butter) (475g)
- 1 1/4 teaspoon vanilla extract
- 1/2 cup salted butter softened (113g)
- 12 oz dark chocolate melting wafers (340g)
- 3 1/4 cups powdered sugar (405g)
- 2 Tablespoons brown sugar* packed
- To begin, you’re going to need two cups of creamy peanut butter. You’re going to want to put this in a large bowl and we’re going to add a half cup or one stick of softened salted butter.
- Now we want to use an electric mixer to beat together your peanut butter and your butter until they’re nice and creamy.
- Now at this point, I like to add a little bit of brown sugar to my Buckeyes. I add two tablespoons of tightly packed light or dark brown sugar. I find that this gives the Buckeyes a nice little bit of extra flavor, however, a few people have commented that they can taste the grittiness from the brown sugar. I’ve never been able to but perhaps with different brands, it’s a coarser brown sugar. So this part is completely up to you. You can add it or you can leave it out. Your Buckeyes will turn out either way.
- I’ll also add one and a quarter teaspoons of pure vanilla extract. And we’ll stir these together until they’re completely combined and smooth.
- Now you’re going to need three and a quarter cups of powdered sugar. We’ll gradually add this to our peanut butter mixture stirring until everything is smooth. Don’t add your powdered sugar all at once or you’re going to have a powdered sugar explosion in your kitchen.
- Now this mixture is going to be very stiff and even a little bit crumbly while it’s in the bowl and you’re mixing it, especially if you’re using a hand mixer instead of a stand mixer, but if it’s just too crumbly and you can’t get it to come together at all, you can add just a little bit of milk to the batter. Just add a teaspoon at a time and that should help it come together.
- Now we are ready to roll our Buckeye batter. You’re going to want to line a cookie sheet with parchment paper, and I recommend using a cookie scoop, you can just use a spoon or you can even just use your hands, but a cookie scoop helps me to get evenly sized buckeye balls. I like to make each scoop about a tablespoon in size and you’ll just roll the dough in your hands between your palms until you have a nice smooth ball.
- Once you’ve rolled out your Buckeyes you’ll want to put that cookie sheet in the freezer and let that chill while you prepare your chocolate coating.
- Now for my chocolate coating, I like to use 12 ounces of dark chocolate melting wafers. I like the melting wafers because they harden really quickly. They’re really clean and easy to use, but if you don’t want to use melting wafers, you can instead use 12 ounces of chocolate chips. I recommend semi-sweet or milk chocolate chips and melt those with a teaspoon of shortening. I’m going to melt these according to the package instructions until the chocolate is nice and smooth.
- Once you’ve melted your chocolate, you’ll grab your Buckeyes out of the freezer and we can begin dipping them. To dip your Buckeyes you’re going to want to use a toothpick. You’ll spear the top of your Buckeye, inserting the toothpick about halfway in, and then we’ll dip our Buckeyes into our chocolate, and return them to our baking sheet. You’ll remove your toothpick, and while you can leave the hole there, I like to use my finger to smooth over the holes so the Buckeyes look nice and smooth.
- We’ll let our Buckeyes sit on the baking sheet until the chocolate has completely hardened. This is another reason I like using melting wafers. The chocolate hardens really quickly.
That is how you make Buckeyes.