Saturday, December 20, 2008
Buckeyes, A Family Recipe
OK, this is not in any sense a recipe you can do in Southeast Asia. Neither is it a recipe I invented or even tweaked. But a blog is all about what you're doing from day to day, right, and we made buckeyes this last week, sooo ...
This recipe comes from my husband's family, who hail from Ohio. The finished product is supposed to look like what they call buckeyes, what I grew up calling horse chestnuts, and what the British call conkers.
1 lb butter, softened
2 lbs peanut butter (one crunchy, one smooth)
3 lbs confectioner’s sugar
2 12-oz packages chocolate chips (we like semisweet)
½ stick parafin
Cream butter and peanut butter. Using clean hands, thoroughly mix in the confectioner’s sugar. Roll into balls about 1 ½ inches in diameter. Place the balls on a cookie sheet covered in waxed paper. Chill. If you’re making it in winter, as is traditional, you can put the sheets of peanut butter balls on your back porch or in your garage.
Meanwhile, place parafin in the bottom of a large pot and cover with chocolate chips. Turn the burner on the lowest setting and allow the parafin and chocolate to slowly melt. Stir together. Leave the heat on the lowest setting.
One cookie sheet at a time, bring the chilled peanut butter balls inside. For each ball, stick it with a toothpick,
dip it in the chocolate mixture and twirl it around until it is covered in chocolate except for a bald patch at the top. Return to the cookie sheet. When each sheet is done, return it to the cool place to chill it. Chilling overnight is perfect. Once the chocolate and parafin have set up, transfer the buckeyes to a storage container and store in a cool place until it’s time to serve them. Yield: TONS of buckeyes!