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How to Make Buckeyes

[whitespace] A vegan dessert from Jill Stauffer, local thinker and publisher of h2so4

This confection (known as Buckeyes, Peanut Butter "Cups" or--my grandmother's unsavory title--Satin Balls) is surprisingly easy to make, if somewhat messy in the execution, and will leave your guests thinking you put much more time and effort into it than you did. They will beg you to make them for every occasion.

Ingredients
1 to 1.5 pounds confectioners' sugar
2 cups margarine
2 cups peanut butter (do not use natural or chunky styles)
12 oz. chocolate chips
1/4 bar of household wax (optional; available in baking aisle)*
waxed paper

Melt the margarine in a large pot, add the peanut butter and stir. Sift in the confectioners' sugar until the mixture is almost impossible to stir but still soft enough to form easily into balls. Shape into small balls and chill overnight on waxed paper. (Some hours in the freezer will do.) The balls should be about one inch in diameter for the best ratio of peanut butter to chocolate. Larger pieces will work but will be overwhelmingly rich and may throw your guests into a frenzy of sugar mania, only to render them comatose 20 minutes later.

The Next Day

Melt the chocolate chips in a double boiler. Add the wax and melt the mixture together, stirring often and paying attention not to overheat the mixture. Dip the balls into the melted chocolate mixture and allow them to cool on waxed paper. You may coat the entire ball or merely dip, according to your preference. Best served chilled or at room temperature.

Makes 6 dozen.




*The wax is optional because I have heard many Californians bridle at the thought of adding wax to their food. Having been raised in the middle of the country, I am not so frightened by the thought. I always use it because the wax gives the melted chocolate a smoother consistency and is easier to work with, rendering the finished product both less messy and more aesthetically pleasing. You be the judge.

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From the May 18-31, 1998 issue of the Metropolitan.

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