Ohio Buckeyes al Brachetto

Buckeyes — smooth peanut butter fudge balls partially dipped in chocolate, leaving a circle of peanut butter visible so they resemble the nuts of the Ohio buckeye tree — are the confection of Ohio, deeply tied to the state's identity and its storied Ohio State Buckeyes football team. They are one of the most popular homemade candies in the American Midwest, and their creation is a surprisingly modern story.

According to Wikipedia), buckeyes are confections made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible. While similar to Reese's cups, the buckeye has a higher ratio of peanut butter to chocolate and a smoother texture due to the use of powdered sugar. Named for their resemblance to the poisonous nut of the Ohio buckeye tree, the state tree of Ohio, this candy is particularly popular in Ohio and neighboring states. The dessert is not known prior to the 1960s or 1970s, originally being prepared by home cooks in their kitchens.

The widely credited inventor is an Ohio resident named Gail Tabor. As Bon Appétit and the origin account recorded by Guy Lucas recount, in 1964 Tabor was making candy from her mother's recipe for chocolate-covered peanut butter candies. When dipping the candy into the chocolate, she didn't cover the peanut butter ball completely, and her husband commented that it looked like a buckeye nut. She continued to make the candies this way for years for the annual Ohio State–Michigan football game in support of the OSU Buckeyes. Despite Tabor's refusal to share the recipe, it appeared in the *Ohio State Alumni Magazine* in 1973, attributed to a friend. In 1983, Tabor wrote an article for the *Arizona Republic* to re-claim her authorship. In 2025, the Ohio State Legislature passed a bill making the buckeye Ohio's official state candy — a fitting tribute to a confection that is practically a religion in Columbus and across the state.

The genius of the buckeye is in its proportions and its look. The peanut butter center is a smooth fudge made of peanut butter, butter, and powdered sugar — softer and smoother than a Reese's cup, with a higher peanut-butter-to-chocolate ratio. The chocolate coating is partial — the ball is dipped almost to the top, leaving a circle of peanut butter visible — which both mimics the appearance of the actual buckeye nut and lets the peanut butter flavor dominate. The candies are typically stored in the refrigerator or freezer, which gives the chocolate a satisfying snap and keeps the peanut butter center firm. They are a fixture of Ohio holidays, tailgates, and gift tins.

Our Mimosavated version adds a splash of Brachetto d'Acqui to the peanut butter fudge center — the sweet, lightly sparkling red wine with strawberry and rose aromas adds a subtle berry note that complements the peanut butter and the chocolate.

Ingredients (makes about 36 buckeyes):

The Brachetto Peanut Butter Filling: - 12 ⅓ oz creamy peanut butter (use a good-quality, smooth peanut butter) - 4 ¼ oz unsalted butter, room temperature - 3 ⅓ tbsp Brachetto d'Acqui - 1 teaspoon vanilla extract - 14 ⅛ oz powdered sugar (plus extra if needed) - A pinch of salt

The Chocolate Coating: - 14 ⅛ oz semi-sweet or dark chocolate, chopped (or good-quality chocolate chips) - 1 ¾ oz shortening or coconut oil (to thin the chocolate for dipping)

Making the Peanut Butter Filling: In a bowl, beat the peanut butter and butter until smooth and creamy. Beat in the Brachetto, vanilla, and salt. Gradually beat in the powdered sugar until the mixture forms a stiff, pliable dough — it should be firm enough to hold its shape when rolled; add more powdered sugar if it's too soft.

Roll the mixture into 1 in (1-inch) balls and place them on a parchment-lined baking sheet. Insert a toothpick into the top of each ball (this will be used for dipping). Chill the balls in the refrigerator for at least 1 hour, or freeze for 30 minutes, until firm.

Making the Chocolate Coating and Dipping: In a double boiler or in the microwave in 20-second bursts, melt the chocolate with the shortening or coconut oil, stirring until completely smooth and glossy. The chocolate should be fluid enough for dipping; if it's too thick, add a little more shortening.

Holding each peanut butter ball by its toothpick, dip it into the melted chocolate, covering about three-quarters of the ball and leaving a circle of peanut butter visible at the top. Let the excess chocolate drip off, then place the buckeye back on the parchment-lined baking sheet, peanut-butter-side up. Remove the toothpick and gently smooth the small hole left behind with a fingertip or the back of a spoon.

Chill the dipped buckeyes in the refrigerator for 30 minutes, or until the chocolate is set. Store in an airtight container in the refrigerator.

Serving: Serve chilled, straight from the refrigerator — the chocolate should have a snap, and the peanut butter center should be firm. Buckeyes are wonderful with coffee or milk and are a popular holiday and tailgate treat.

The Mimosa Pairing Logic: Since the peanut butter center contains Brachetto d'Acqui, pair with a strawberry mimosa — strawberry purée and Prosecco. The strawberry echoes the Brachetto and the classic chocolate-strawberry pairing. A peach bellini mimosa is also excellent — the peach and the peanut butter is a surprisingly lovely combination. Avoid heavy or dry mimosas — buckeyes are rich with chocolate and peanut butter, and you need something light and fruity to balance them.

Reference Links: - Buckeye (candy) (Ohio, peanut butter fudge, partial chocolate dip, Gail Tabor 1964): Wikipedia) - If You Love Reese's, You'll Go Wild For Buckeyes (DIY recipe): Bon Appétit - The origin of Buckeye balls (Gail Tabor, 1964, OSU-Michigan game): Guy Lucas - How Buckeyes Became a Staple Dessert for Ohio Natives: Tasting Table - Brachetto d'Acqui wine guide: Wine Folly

Make-Ahead: The peanut butter filling can be made up to 1 week ahead and refrigerated, or rolled balls can be frozen for up to 2 months — dip from frozen (add a minute or two to the chilling time). The dipped buckeyes keep for up to 2 weeks in an airtight container in the refrigerator and for up to 3 months in the freezer — thaw in the refrigerator. The buckeyes actually improve after a day in the refrigerator as the flavors meld. For the best texture and the satisfying chocolate snap, store and serve them chilled.

Pro Tips: Chill the peanut butter balls thoroughly before dipping — if they're soft, they'll fall apart in the warm chocolate. Use good-quality chocolate — the buckeye has only two main ingredients, and the chocolate flavor depends on its quality; don't use cheap chocolate chips. Add shortening or coconut oil to the chocolate to thin it for dipping — this gives a smooth, glossy coating and the satisfying snap; unthinned chocolate will be thick and hard to dip. Leave a circle of peanut butter visible at the top — this is what makes a buckeye a buckeye (resembling the actual buckeye nut) and what distinguishes it from a fully-coated peanut butter ball. Dip about three-quarters of the ball, not halfway — the chocolate should come up high enough to look like a buckeye but leave a clear peanut butter "eye." Store and serve the buckeyes chilled — the cold gives the chocolate its snap and keeps the soft peanut butter center firm. The toothpick method is the easiest way to dip — insert it before chilling, dip by the toothpick, then remove it and smooth the hole. Don't skip the powdered sugar — it's what turns the peanut butter into a smooth, sliceable fudge rather than a sticky paste.