Buckeye Candy: Ohio's Peanut Butter and Chocolate Confection

The buckeye is the candy of Ohio — a small ball of sweetened peanut butter fudge partially dipped in dark chocolate so that a round of peanut butter remains visible, deliberately resembling the nut of the buckeye tree that gave Ohio its nickname, the Buckeye State. It is a Christmas-cookie-tray staple across the Midwest, a candy so identified with Ohio that no holiday plate in the state is complete without it, and one of the most popular chocolate-and-peanut-butter confections in America. According to Wikipedia), the buckeye is a confection made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible, resembling the buckeye nut; the modern candy is widely credited to Gail Tabor of Ohio, who created the chocolate-dipped peanut butter balls in 1964. Serious Eats describes the buckeye as a candy that resembles the nut of the buckeye tree, with a shiny dark brown exterior and light brown "eye," and notes that it is essentially a homemade, hand-dipped cousin of the peanut butter cup.

The genius of the buckeye is the partial dip. Where a peanut butter cup is fully enclosed in chocolate, the buckeye leaves its "eye" — a round of exposed peanut butter — uncovered, so that each bite carries a clear, visible ratio of chocolate to peanut butter, and the candy's resemblance to its namesake nut is unmistakable. The texture is the other pleasure: the peanut butter center is soft and slightly crumbly, melting on the tongue, while the chocolate shell snaps.

About the Ingredients

Peanut butter — smooth, commercial-style peanut butter (not natural, which separates); the peanut butter must be stiff enough to roll and hold its shape when dipped, and a natural, oil-separated peanut butter makes a greasy, slack candy.

Confectioners' sugar and butter — the peanut butter is sweetened and firmed with powdered sugar and a little softened butter, which bind it into a rollable, dip-able dough; the proportions are the key to the right texture — too much sugar and it is gritty, too little and it is soft.

Vanilla and a pinch of salt — vanilla for aroma and salt to heighten the peanut flavor and balance the sweet.

Chocolate — semi-sweet or dark chocolate for dipping; a good-quality chocolate, melted and tempered (or loosened with a little shortening) for a glossy, snappable shell. Dark chocolate is traditional, its slight bitterness the proper counter to the sweet peanut butter.

Ingredients (makes about 3 dozen buckeyes): - 1 1/2 cups creamy peanut butter (not natural) - 1/2 cup (1 stick) unsalted butter, softened - 3 cups powdered sugar - 1 tsp vanilla extract - 1/4 tsp salt - 12 oz semi-sweet or dark chocolate (chopped, or chips) - 1 tbsp shortening or coconut oil (to thin the chocolate)

Instructions: In a bowl, beat the peanut butter and butter until smooth and creamy. Beat in the vanilla and salt. Gradually beat in the powdered sugar until the mixture is thick and stiff, like a soft dough — you may not need all of it. Roll into 1-inch balls and set on parchment-lined trays. Insert a toothpick into each ball (this is for dipping). Chill the balls for at least 30 minutes until firm.

Melt the chocolate with the shortening in a double boiler or in the microwave in short bursts, stirring until smooth. Holding each peanut butter ball by its toothpick, dip it into the chocolate, submerging all but a small round on top (the "eye"). Let the excess drip off, then set on parchment. Remove the toothpick and gently smooth the hole closed. Let set at room temperature, or chill to set faster.

The Mimosa Pairing Logic: The sweet peanut butter and the dark chocolate want a bright, fruit-driven drink that cuts the richness and echoes the chocolate's fruit notes. A dark chocolate espresso champagne mimosa is the inspired match — the chocolate and coffee mirror the candy and the bubbles lift the peanut butter. A classic Champagne mimosa is equally right, the orange a bright, acidic counter to the sweet, nutty candy. This is the brunch equivalent of a buckeye and a cup of hot chocolate — a sparkling toast to Ohio and the candy that looks like a poisonous nut.

Reference Links: - Buckeye (candy) (Ohio, peanut butter fudge, Gail Tabor, 1964): Wikipedia) - A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy: Serious Eats

Make-Ahead: Buckeyes are a make-ahead confection by nature; they keep 2 weeks in an airtight container in the refrigerator and actually improve after a day of rest. Bring to room temperature before serving; a cold buckeye is too firm and the chocolate is chalky. The peanut butter balls can be rolled and frozen for up to a month before dipping; dip from frozen, adding a minute to the set time. Do not store at room temperature in a warm kitchen; the chocolate blooms and the peanut butter softens.

Pro Tips: Use commercial creamy peanut butter, not natural; natural peanut butter separates and makes a greasy, slack candy that will not hold its shape. Beat the powdered sugar in gradually; the mixture should be stiff enough to roll without being crumbly, and the right texture is everything. Chill the balls before dipping; a warm peanut butter ball falls off the toothpick into the chocolate, and a firm one dips cleanly. Dip leaving a round "eye" of peanut butter; the resemblance to the buckeye nut is the whole point of the candy, and a fully dipped buckeye is just a peanut butter cup. Add shortening to the chocolate; it thins the chocolate to a smooth, dip-able consistency and gives a glossier, snappier shell. Let the chocolate set at a cool room temperature; refrigerating to set is faster but can cause the chocolate to bloom (develop a white film), so set them cool and dry if you can.