Archive for the 'Candy' Category
Just in time for Easter baskets and bear tummies everywhere. No more overpriced Easter candy when you can make it at home and it taste just as good as those store bought ones.
1# box powderd sugar + 1 cup
1 12-16 0z jar peanut butter (use premium brand)
2 sticks softened butter
1 bag milk chocolate chips
1 tsp vegetable shortening
combine sugar , butter and peanut butter untill it resembles soft modeling clay. shape into egg shapes and rest on cooling racks.
melt chocolate chips and shortening in a small saucepan over very low heat. stir constantly so chocolate does not seize up. dip eggs into chocolate and swirl to cover entire egg. return to cooling rack to harden. you can use candy wafers in your favorite colors to pipe names onto the eggs for a more personal treat for your honey bunny.
I don’t know if Buckeyes are known outside of Ohio. It’s basically a peanut butter fudge type candy rolled in a ball and dipped in melted chocolate with a small circle of brown showing. They resemble buckeyes. If you are not familiar with buckeyes, they are the non-edible nuts from the buckeye tree that grows in Ohio. They are a very common candy on cookie trays throughout the holiday season. This recipe comes from a co-worker who tells me hers turn out perfect every time. They did for me too.
Vicki’s Buckeyes
3 pounds powdered sugar
2 pounds peanut butter
1 pound butter or margarine, melted
Mix the above together. Knead mixture until it becomes smooth. Add more peanut butter if the mixture is too crumbly. You need to be able to form walnut sized balls without the mixture crumbling. Be careful to not make the mixture too soft since it needs to be able to hold its shape for dipping. After the mixture reaches a smooth workable texture, form into 1” balls. Place them on a wax paper lined baking sheet.
2 12 oz. bags of semisweet chocolate chips
1/2 bar of paraffin (Parawax) also known baking wax or cooking wax
Pour the chocolate chips in the top of a double boiler on medium heat. Grate the paraffin into the melted chocolate. Stir until smooth.
Spear the peanut butter balls with a toothpick. Dip them into the melted chocolate leaving about 1/4 of the peanut butter showing to resemble a buckeye. Allow the excess chocolate to drip off and place the completed buckeye back on the waxed paper lined baking sheet. You may want to refrigerate the buckeyes prior to freezing or refrigerating. This makes the candy easier to remove from the baking sheets. Keep your buckeyes refrigerated until ready to serve.
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