As promised, buckeyes. This is a family recipe is courtesy of Amberance. It’s slightly modified, for two reasons. (1) I messed up and used more margarine than she uses because I totally did the conversion wrong. (2) The Boyfriend handed me a bottle of anise extract instead of vanilla extract, and by the time I realized this, it was too late. Lucky us, it worked out!
1 1/2 cups peanut butter
2 sticks margarine, softened
1 1/2 tbsp vanilla extract
1/2 tbsp anise extract
1 lb confectioner’s sugar
6 oz semisweet chocolate
Mix together peanut butter, softened margarine, vanilla extract, and anise extract (this part was an accident, but I’m keeping it) in a large mixing bowl. Gradually add in the confectioner’s sugar, and beat on low speed until the mixture is well-blended. It should be light brown in color and fluffy but solid.
Scoop out balls of the peanut butter mixture with a melon baller, and roll until smooth. Place on a foil-lined sheet, and refrigerate while the chocolate melts.
In a double boiler (or stainless steel bowl balanced atop a pot of boiling water), melt the semisweet chocolate. Remove from heat, and allow the chocolate to cool (but not solidify). If the chocolate is too hot, it will melt the peanut butter and cause the buckeyes to be misshapen. Guess who figured this out from experience?
Carefully dip each peanut butter ball in chocolate, leaving a small portion undipped (so they resemble real buckeye nuts!). Return to the baking sheet, and when the entire sheet is filled, place in the fridge to cool the chocolate.
Our boys might not have made it to the Rose Bowl, but they did a great job of crushing the team from That State Up North. It’s definitely okay to celebrate with buckeye candy.