Why You Should Never Put Too Much Chocolate On Buckeyes

Buckeye candies are sweet confectionary balls of peanut butter enrobed in a chocolate shell. According to Bon Appétit, the sweet was crafted in the 1960s by Gail Tabor in Ohio, the Buckeye State. The peanut butter confection resembles the Ohio state tree's buckeye nuts with the dark, glossy duo-hued resemblance of chestnuts. 

Tabor frequently shared her sugary creation with friends at Ohio-State Michigan football games. Her recipe was doled out and has since became a popular treat around the country. The Reese's-like candy is easy to make because it requires zero baking and only calls for a few ingredients. 

Casserole Crissy, an Ohioan herself, recommends using only processed, creamy peanut butter for buckeyes. She claims that natural peanut butter contains too much oil to hold down the proper buckeye ball structure. As far as chocolate goes, you shouldn't use too much, and for a good reason. Here's what you need to know.

Believe it or not, there is such a thing as too much chocolate. When it comes to buckeye candies, too much chocolate can be disastrous to the overall aesthetic and balance of the confection. According to The Kitchn, chocolate pools form under the bottom of each buckeye when the excess chocolate is not removed. The outlet recommends working in small batches, twirling each buckeye individually through the chocolate when making a batch of buckeyes. 

Then, lift the candy up while turning the toothpick horizontally at a 90-degree angle. Carefully shake your hand up and down, encouraging any excess chocolate to drip off the buckeye and back into the bowl. The Kitchn also recommends not skipping the final chill, as this extra time gives the candies the chocolatey snap you crave.

To avoid another chocolate mistake with handling buckeyes, My Recipes recommends melting the chocolate over a double boiler. The chocolate should be kept on low heat, so that the chocolate remains silky enough to fully dunk each heavenly peanut butter morsel.