My friend Charisse is a Buckeye by birth. She was born in Ohio. I am Buckeye by choice, but we met when I lived in Indiana. Charisse has a Buckeye tree in her Indiana back yard & one Fall gave me several. I mistakenly put them in an airtight container & all but one molded. One lone buckeye survived. I keep it on a mantle in the bedroom. When I see that single buckeye, I am reminded of my friend, & I pray for her.
Folklore tells us the nut is considered a good luck charm, relieves pain of arthritis and rheumatism, & resembles the eye of the buck deer. Hence, the name.
Charrise was friend to me before my husband died, & stuck with me through the initial grieving & the ongoing life that must continue on. We share our struggles & blessings. Friends make such a difference in this world!!! Especially if they love the Lord, too.
When we have Him in common, we can encourage one another, help one another, & especially pray for one another.
I’m so grateful for my Buckeye friends!! I’d like to share my recipe today for what else? Buckeyes…those delicious little peanut butter balls dipped in just enough chocolate so that they resemble our state symbol. My research tells me the actual buckeye can be a little poisonous if not treated with heat, so I guess I will stick with the candy version. :-)
I start by making a peanut butter fudge & allow it to firm up. I then scoop the smooth fudge into little balls & freeze them-then comes the dipping part. I generally use the chocolate flavored confectionary coating found in the baking aisle of the grocery store.
Here are the details….
1-1/2 sticks butter(3/4 cup)
3 cups sugar
2/3 c evaporated milk
1 (12oz) pkg peanut butter chips
1 (7oz) jar marshmallow cream
1 tsp vanilla
1 pkg chocolate candy coating
Melt butter in heavy bottomed 2 1/2 qt pan. Add sugar & evaporated milk. Bring to a boil on medium heat stirring constantly. Boil for 5 minutes. Remove from heat & stir in marshmallow cream, peanut butter chips, & vanilla.
Pour into buttered 9×13 pan. Allow to cool, & when comfortable to handle, scoop a tablespoon of fudge, roll into ball, & place on cookie sheet. Freeze until hard.
Break up chocolate candy coating into glass microwaveable bowl. Heat in microwave stirring every 30 seconds until melted. Do not allow any moisture into the coating or it will seize up.
Place the peanut butter balls on a toothpick or dipping fork. Place into the coating, then onto waxed paper or parchment paper lined cookie sheet. Place in fridge until hardened. Serve at room temp. (It bugs me to see the toothpick hole in the top, so I drizzle the top with coating to hide it o cover the candy completely. I admit I’m a little OCD)
Yields: About 4 doz. (These freeze well)
NOTE: This is the same recipe I use for fudge, just substitute semi-sweet chips for the peanut butter ones.