How To Make Buckeyes

Here's How:

1. This recipe works best on a cool (60-65 degree), dry day.
2. You will need one cup sifted powdered sugar, one-half cup creamy peanut butter, three tablespoons butter or margarine (softened), and one pound chocolate.
3. In a mixing bowl stir together powdered sugar, creamy peanut butter, and butter or margarine until well combined.
4. Shape peanut butter mixture into one-inch balls; place the balls on a baking sheet lined with wax paper.
5. Let the balls stand about 20 minutes or till dry. Makes about 30 balls.
6. Place water in bottom of a double boiler to within one-half inch of the upper pan. Make sure upper pan doesn't touch the water.
7. While balls are cooling and water is heating, finely chop chocolate so it will melt quickly.
8. Bring water to boil; remove from heat and place about one-fourth of chocolate in top of double boiler.
9. Stir until melted; add about ½ cup more chocolate, stir, and repeat until all chocolate is melted.
10. Stir until chocolate reaches 120 degrees; reheat if necessary to reach this temperature.
11. After chocolate has reached 120 degrees, refill bottom of double boiler with cool water to within one-half inch of the upper pan.
12. Stir frequently until the chocolate cools to 83 degrees. This should take about 30 minutes.
13. Dip the balls in the chocolate, working quickly and stirring chocolate frequently to keep it evenly heated.
14. Chocolate will stay close to 83 degrees for about 30 minutes. If temperature falls below 80 degrees chocolate must be remelted.
15. Store tightly covered in a cool, dry place.

Tips:

1. Use a toothpick to dip balls into the chocolate so you can hold the top of each ball above the chocolate to create the 'buckeye' look.
2. Use confectioner's coating if you don't have a double-boiler; all you have to do is chop and melt it in a standard pan.
3. If a lot of chocolate pools at the base after dipping, let the ball drip longer before placing on cookie sheet.

What You Need:

• Double boiler
• Toothpicks
• Creamy peanut butter
• Margarine or butter
• Sifted powdered sugar
• Chocolate
• Mixing bowl
• Wax paper
• Sealed storage container