Mom’s making Buckeyes and Walnut Chocolate Fudge!

December 7, 2018 at 12:11 PM | Posted in baking, snacks | Leave a comment
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I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!

The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.

Buckeyes

Ingredients:

Recipe will make about 60 Buckeyes

1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:

* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!

Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!

Walnut Fudge
Ingredients:

3 Cups Sugar or Splenda Equivalent

Chocolate Walnut Fudge

3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract

Instructions:

Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.

* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.

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