Rich and Creamy Buckeye Candy ~ OHIO!

After we moved to Louisville, when I was a teenager, Dad gave me several Buckeye nuts for good luck ~ I still have them to this day, with one being in my purse all the time.  They always remind me of him…

  

I’m a Buckeye at heart ~ was born in Ohio, lived there through my early years; my extended family still lives there.  It’s almost a shame ~ I’ve never made Buckeye Candy until now. 

There are about a zillion recipes over the Internet for this delicious confection; this one belongs to Jif.  It’s not a candy that is made often in this neck of the woods, so that makes it even more of a treat with it’s taste similar to Reese’s Peanut Butter Cups.

The buckeyes are dipped in chocolate in a manner to duplicate the nut from the Buckeye tree, the state tree of Ohio.  They have a smooth peanut butter filling that is coated with rich semi-sweet chocolate.  It’s an easy recipe, which you will probably want to double like I do. 

Maybe these sweet little candies will bring a person good luck, just like the real Buckeyes do!

Buckeyes

Adapted

Ingredients:

1½ cups creamy peanut butter (I use Jif)

½ cup butter, softened

2 teaspoons vanilla extract

½ teaspoon salt

3-4 cups powdered sugar (I used almost 3½)

2 cups semi-sweet chocolate chips

2 tablespoons shortening

Method:

Combine peanut butter, butter, vanilla and salt in large bowl.

Beat with an electric mixer on LOW until blended.

Add 2 cups powdered sugar, beating until blended.

Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick.

Shape into 1-inch balls.

Refrigerate 1 hour.

Place chocolate chips and shortening in microwave-safe bowl.

Microwave on medium for 30 seconds, stir.

Repeat until mixture is smooth.

Reheat as needed while coating peanut butter balls.

Insert toothpick in peanut butter ball.

Dip ¾ of ball into chocolate, leaving top uncovered to resemble a buckeye; remove excess.

Place on wax paper-lined try.

Remove toothpick and smooth over holes.

Refrigerate until firm.

Makes about 4-5 dozen

Pam’s note:  The chocolate adheres well when the peanut butter balls are VERY COLD and the chocolate is VERY HOT.  Dip them immediately; don’t let them sweat, as the chocolate won’t stick.  They’re easy to make, and sooo good!

ENJOY!

Mom’s Penuche

Say it with me, “Peh-noo-chee.” Or, do you call it brown sugar fudge? Mom always called it penuche but, some people call it brown sugar fudge and that describes it spot on. It is either a New England or a Southern delicacy and the origin of it is unclear.

Merry Christmas Everybody!

This is an old recipe that Mom used during the holidays when I was young and it is undoubtedly one of the sweetest confections you will ever put in your mouth!  Penuche is a form of fudge, except that it does not include chocolate and is lighter in color than fudge while being extremely sweet.  Penuche tastes like a very rich caramel.  

You make it by heating sugar and milk to the soft ball stage, letting it cool briefly, and then beating it until it is smooth and creamy.  Mom usually added chopped nuts walnuts but, that is optional.

Then, you get to the “workout” segment of it when you have to beat it!  It has to be beaten vigorously and it will make your arm feel like it is going to disintegrate but, you have to persevere!  Better yet, have someone handy to be your back-up and take turns at it.  It will definitely build those biceps up!

Penuche has an intense brown sugar buttery taste that is very dangerously addicting!  It would make a great home-made Christmas gift if you and your family don’t devour it first!  There is nothing else quite like it!

Mom’s Penuche

Ingredients:

3 cups light brown sugar, firmly packed

¼ cup light corn syrup

¾ cup milk

¼ teaspoon salt

2 tablespoons butter

½ cup walnuts or pecans chopped, optional

Method:

Mix all of the above together in a deep heavy sauce pan.  Using a candy thermometer, cook to 238 degrees.

Cool to 110 degrees.

Add vanilla.

Beat until stiff and mixture begins to gloss, about 10 minutes or more.

Very quickly stir in the nuts.

Pour into buttered 9” pan.

Cut into squares when firm.

Penuche is the perfect remedy for your sweet tooth! 

It will make you drool!!!

Have a Wonderful Christmas!!!

Pearl’s Walnut Caramels

Woohoo!!! 

Now is the season

with Christmas in the air, 

to start thinking about 

Christmas cookies, cakes and other goodies.

Home Made Candies

Right now, I’m thinking about candy, as in caramels and I have a great recipe if you’re a fan of caramel and walnuts.  

Pearl, a friend of Mom’s, gave her this delicious caramel recipe many years ago and Mom made it for Christmas every year.  It’s hands down one of the best homemade candies; rich with cream, having an excellent caramel flavor chock full of walnuts.  

Actually, they should be made all year instead of just at Christmas!  They will melt in your mouth!

Pearl’s Walnut Caramels

Ingredients:

2 cups sugar

1 ½ cups corn syrup

1 cup butter

2 cups cream

1 cup English walnuts, chopped

Method: 

In a 3-quart saucepan, combine sugar, corn syrup and butter.

When mixture comes to a boil, add cream.

Cook to firm-ball stage on thermometer, 248 degrees.

Add walnuts, stir well.

Pour out on buttered 8” square pan.

When it cools down and is slightly wet, score into squares.

When firm, cut into squares.

Wrap each square individually in wax paper.

Store at room temperature.

ENJOY!

Nothing beats fresh homemade candy for a treat!