I've been making Buckeyes forever and although I did not make this recipe I was reading the reviews and can see where folks would have some problems. I use 2 sticks of butter (1 cup), 2 cups of PB (18 oz jar), 1-1/2 lbs of powdered sugar (I use a scale, weigh, then sift) (btw, 1 lb = roughly 4 cups), 2 TABLEspoons of vanilla. In a large pot (6 qt) I slowly melt the butter and PB together, stirring until smooth. Once smooth, remove from heat, add vanilla and then powder sugar, a cup at a time. The mixture will be crumbly. With clean hands, I use my hands to incorporate/knead the sugar into the butter/pb. The mixture is a bit dry. While still warm, I make several large oblong shaped balls (think snow balls how you have to "pack" dry snow into ball) then I break off small pieces and roll into little balls (16-18 grams). I put them on a cookie sheet in the freezer for a couple of hours. I melt the chocolate with PARAFFIN wax. You don't need much wax. The wax keeps the chocolate smooth and easy to dip in and out, AND the result is a beautiful shine. I tried one time to dip in melted chocolate without wax and I couldn't believe what a disaster. It clumped and they looked terrible.
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I've been making Buckeyes forever and although I did not make this recipe I was reading the...