Okay, Buckeye lovers! Seems it is either paraffin or shortening (Crisco) in most Buckeye recipes but for me, neither is an option. Paraffin is major pain in the buttocks (not to mention messy!) and shortening is bad for you. Plus it gets all lumpy before you get all the Buckeyes dipped so you have to just keep adding more shortening. Yuck!
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Well, I have discovered the perfect paraffin/shortening alternative! While it might not sound too exciting at first, I need you to trust on me on this and just try it. It is COCONUT OIL! Yes, you can smell the faint aroma of coconut when you first melt it, but you cannot taste it in the chocolate. Why did I try this? Because, from what I understand, coconut oil works very well in confectioner coatings whereas shortening is designed for baking & frying. So it just made TOO much sense. And I was right!
If you have never used coconut oil before, you really should give it a go! It is good for lots of things and it is good for you! I use this brand because it is certified organic, extra virgin, and ounce for ounce it’s quite affordable, but you can use any quality coconut oil that you like.
And mind you, I am not much for sweets. Really, I am not. But for these, I will make an exception.
- I recommended using a small crock pot (something like this) on low heat for your chocolate coating. You can use a double boiler if you want, but I think it is more trouble than it is worth. If you put it in sauce pan on the stove, you risk scorching the chocolate … so a crock pot on low is perfect.
- I never liked semi-sweet or dark chocolate. I prefer MILK chocolate. However, there is great deal of sweetness in the peanut butter batter as it is, so rather than over do it with the sugar (like that is even possible), I opted to use half semi-sweet and half milk chocolate. OH MY! SO much better! It produced the perfect chocolate coating in my opinion and all my family agreed. BUT you can use all semi-sweet if you like.
- And oh good grief, NO … don’t mix the batter the hard way by hand. That is WAY too much work. If you have stand mixer, use the dough hook attachment for that peanut butter batter! Just scrape the sides often and keep mixing until it is REALLY creamy! You can’t really over mix it.
Jo's Best Buckeyes2014-12-28 10:52:10Yields 42These rich, creamy decedent Buckeye candies are so easy to make! No messy paraffin and no nasty shortening ... just a smooth, luscious chocolate coating that hardens perfectly!Write a reviewIngredients
- 1 ¾ cups creamy peanut butter
- 2/3 cup butter, softened (but not melted)
- 1 ½ teaspoon vanilla extract
- 1 (1-pound) box powdered sugar
- ¾ cup milk chocolate morsels
- ¾ cup semi-sweet morsels
- 1 ½ - 2 tablespoons coconut oil
Homestead Chronicles http://homesteadchronicles.com/Now, doesn’t that sound much easier than paraffin and healthier than shortening? Go ahead! Give it your best Buckeye try!
- Mix together peanut butter, butter, vanilla, and powdered sugar in a large mixing bowl. Use a stand mixer with dough hook, if you have one. It will be dry and crumbly at first, but keep working it until everything is very evenly mixed and smooth. If it's too wet & sticky, go ahead and add some extra powdered sugar until you have a cookie dough consistency that rolls easily into balls. If it is too dry, add some extra butter or peanut butter until you get it just right.
- Once the batter is well mixed, cover with plastic wrap and refrigerate for 30 minutes or more. (I refrigerated overnight, and then set it out to warm up a little before I started making the balls.)
- Shape into 1 - 1½ balls by rolling it in your hands until smooth. Place on a baking sheet lined with wax paper or parchment paper. Push down on each ball slightly to form a bottom so the balls don't roll around in transport.
- Refrigerate for at least an hour. (You can actually even freeze them if you want. The chocolate coating will cool and harden faster if the balls are frozen. This allows you to make the batter ahead of time and dip in chocolate whenever you like.)
- In a small crock pot set to low, melt chocolate chips and coconut oil being careful to stir often with a rubber spatula.
- When the chocolate is warm and smooth, stab the balls one at a time with a toothpick and dip them into chocolate mixture to coat. Place back on baking sheet to cool.
- Refrigerate until chocolate is set. Use the back of a wet spoon to smooth over toothpick holes.
- Once chilled, serve on a festive plate or in a cookie tin. Refrigerate or freeze any leftovers.