Buckeye Candy
Equipment
- Normal Kitchen Utensils
- 25-30 Toothpicks
- Parchment or Wax Paper
Ingredients
- 1 1/2 C Creamy Peanut Butter
- 1 1/2 C Chocolate Chips Milk, Semi Sweet or Dark (About 9 Oz.)
- 1 Lb Powdered Sugar Roughly 4 Cups, Not Packed
- 1 Stick Butter Softened but Not Melted
- 1 1/2 Tbsp Shortening (Optional) but Recommended
- 1 tsp Vanilla
Instructions
- Mix the butter, powdered sugar, peanut butter and vanilla in a large bowl. It will look like a lot of powdered sugar, but trust me, it will mix. You will have to mix everything with your hands (a mixer might work, but I haven't tried), but you have to form the balls by hand anyway, so get in there!. Squeeze everything together to mash the butter and peanut butter into the sugar. It will ultimately form what looks like wet sand.1 1/2 C Creamy Peanut Butter, 1 Lb Powdered Sugar, 1 Stick Butter, 1 tsp Vanilla
- Once the mixture is evenly mixed throughout, start rolling into balls. I like to take a small handful of the mixture and squeeze it tightly in my hand. That helps form it together and push out any air. After that, it is a matter of channeling your inner kindergartener and rolling it into a ball. The diameter of the ball should be around 1.5 to 2 inches – getting you to 25-30 buckeyes.
- Repeat the above step until all of the mixture has been rolled into balls. Place the balls into a flat dish lined with parchment or wax paper, cover and freeze for a half hour, or refrigerate for at least an hour to overnight.
- While the balls chill, heat your chocolate and (optional) shortening over a double boiler. Essentially, take a pot with a little water in it, and place a second pot (or heat-safe bowl) on top of that. The bottom pot heats the top pot with steam for more even heating. And the chocolate and shortening goes in the top pot. Heat the chocolate over low heat, stirring often, until it is completely melting. Don't let it get too hot (usually 89 degrees) or it might break temper and not be as shiny when it cools. The shortening does give you a little wiggle room here. Note: the top pot doesn't have to sit completely on top of the bottom pot (as in a true double boiler). I have simply placed the top pot inside the bottom pot and used the water temperate to heat it. Try to use the smallest pot/bowl possible for the chocolate, so it stays deeper for easier dipping.1 1/2 C Chocolate Chips, 1 1/2 Tbsp Shortening
- When the peanut butter balls are chilled, stick a toothpick into the top of each one. You will use the toothpicks to dip them.
- Dip each ball into the melted chocolate, leaving a little peanut butter exposed at the top to mimic the look of a buckeye. Shake off any excess chocolate back into the pot.Note: the chocolate may not be deep enough to fully submerge the peanut butter balls, so you can dip them in at an angle and rotate them in the chocolate to achieve the same effect.
- Once the peanut butter balls are dipped, place them back onto the parchment/wax paper lined dish and put them back into the freezer or refrigerator to set the chocolate (5-15 minutes).
- When the chocolate is set, remove the toothpicks. You can close the hole the toothpicks leave by pinching them shut with your fingers, and then dabbing the peanut butter with your fingertip until the surface becomes uniform.
- After that, the buckeyes are ready to serve!
Notes
A Sweet Buckeye History: From Candy to Tradition
If you’re new to Buckeye candy, welcome to one of the sweetest tributes to Ohio State tradition. Buckeyes are peanut butter fudge balls dipped in chocolate, with just a spot of peanut butter left exposed—perfectly mimicking the nut of the Ohio buckeye tree. Interestingly, the actual buckeye nut is poisonous to humans, making this candy a much safer indulgence! I first discovered Buckeyes in college when a professor—an Ohio State alum—brought real buckeye seeds and this candy version to class. While buckeye seeds are poisonous, the candy is definitely safe to eat (barring allergies), and very addictive.
How the Buckeye Became a Candy
Though Buckeye candy gained widespread attention thanks to Gail Tabor’s 1983 article in The Arizona Republic, its roots go back further. Anecdotal accounts suggest Ohioans started making the popular version of these treats in the 1960s or 70s, especially in connection with Ohio State football. (This article from the Ohio Artisan Collective claims that buckeyes may have roots all the way back to 1919.) Families enjoyed crafting these candies for game days and holidays, creating a fun, edible nod to their state tree. It’s a tradition that has only grown over the decades, beloved both in and out of Ohio.
The candy’s name is no accident—Ohioans love to honor their buckeye tree, and Buckeye candies are now a staple at holiday tables and OSU tailgates alike.
Chocolate, Peanut Butter, and Science
One of my favorite things about making Buckeyes is the chocolate coating. It makes the buckeye look like a buckeye. A little shortening in the chocolate keeps it shiny and prevents that dreaded “weeping” effect where moisture forms on the surface. This trick ensures your Buckeyes stay picture-perfect (and Instagram-worthy). If you ever find yourself craving these, like I often do, trust me—it’s worth making a batch just to see them come out glossy and smooth.
Ohioans may have been the first to turn a peanut butter ball into something iconic, but the combination of peanut butter and chocolate is universally loved. Whether you’re a die-hard OSU fan or just looking for a fun new holiday treat, Buckeyes are a must-try.
If you’re looking for more sweet inspiration from other regions, take a trip south with crispy Mexican buñuelos. You can check out my recipe here. Whether you stick with buckeyes or try something new, you’re in for a treat.
Happy snacking!
Some content edited/generated with the help of ChatGPT | OpenAI: https://www.openai.com/