Maple Cream Buckeyes

By lorigoldsby
October 27, 2011
16 Comments


Author Notes: 27 years ago, when my husband wanted to propose to me, he called my Gran to get her advice. He knew I loved antique jewelry, and since she was an antiques dealer, he thought she could help him find something. Well she did and she even let him put it in "layaway" until he got his bonus.

He found out her favorite candy flavor was maple cream and with his last payment, he had a box of the maple creams sent from the 3 Sisters Candy Shop. Gran was so excited that the first candy she tried just happened to be her favorite--a maple cream! Then later that day, she had another piece and it too was a maple cream! The next day when she went to eat another piece and it was also a maple cream...she said that it was a pretty special box of candy from a pretty special guy....i couldn't agree more.

This candy is combination of favorite flavors from Gran and Dale. I wish I had created it while Gran was still alive, i know she would love this. you can make a plate for your loved ones...any one who likes a peanut butter cup will love this.

Use good quality chocolate candy. I prefer the Ghiradelli candy making & dipping bar because it leaves all your candies with that beautiful sheen.
lorigoldsby

Serves: 6-8 dozen

Ingredients

  • 8 tablespoons Butter
  • 1 cup peanut butter
  • 3 cups confectioner's sugar
  • 1/4 cup good quality maple syrup (grade B)
  • 1 1/2 cups Rice Krispie Cereal
  • 8 ounces melted chocolate

Directions

  1. Cream together butter, peanut butter, cereal and maple syrup. Slowly add confectioner's sugar, stirring until incorporated..
  2. Roll into small bite sized (or two bite) balls. Refrigerate for 2 hours.
  3. Melt chocolate dipping candy in a double boiler, stirring until smooth. Dip candies into chocolate. Traditional buckeyes leave a small section of the pb mix uncovered. Place on wax paper to set 1-2 hours. you can put these into small candy wrappers, if desired.

More Great Recipes:
Candy|Chocolate|Fall|Winter|Christmas|Thanksgiving

Reviews (16) Questions (1)

16 Comments

barb48 December 12, 2012
I love Buckeyes, but I don't own any "dipping" chocolate, so when I made this (diff. version) in the past, the chocolate melted in our hands despite being refrigerated. Ideas?
 
Author Comment
lorigoldsby December 1, 2012
Hi Sportand Sweet...thank you for your comments/questions...this should not be a dry mixture BEFORE you refrigerate...I do cover them with plastic wrap before chilling...You want them to firm up before dipping, but not dry out. As a kid we used 1/2 box of powdered sugar...I thought that equaled 3 cups...but I'll recheck my math. As for the maple flavor...I had one other person send me a similar comment...I called for grade B maple syrup to meet the contest guidelines but I actually used a prailine pecan syrup. Let me know if you add more syrup (probably wouldn't hurt to up it to half a cup)....I will be making a batch next week, and I will send you my testing notes. Thanks for trying my recipe...sorry that it wasn't a complete success.
 
sportandsweet December 1, 2012
Hi Lori. I made these a couple of days ago. They tasted fantastic and everyone who tried them really liked them. But for some reason they were very crumbly and the maple flavor was not evident. I can't figure out what I did wrong. I used brand name peanut butter and real maple syrup. Also the butter was softened before mixing. I would love to make these again soon and want to make sure I get it right. Thanks for your help and for your delicious recipe!
 
fearlessem April 5, 2012
These sound wonderful, and love the story! One (possibly dumb) question. You say to cream the cereal with the butter and peanut butter. Does the cereal totally break down that way? Or do you still get little crispy bits? I was thinking crispy bits would be good, and before reading the instructions would have added the cereal in last, just to combine...
 
Author Comment
lorigoldsby April 11, 2012
You will still get crispy bits...feel free to cream butter and sugar and then add cereal...continue blending until you get the constistancy you like. It's like the difference between smooth and chunky peanut butter...no "wrong" answer, just personal preference? Let me know how it works out for you.
 
LE B. March 25, 2012
lori, these are such an interesting idea. I def want to riff on these but i think i will use considerably less sugar! thanks so much for sharing your lovely personal story; makes such a difference when we make your dish and think of you.:-}
 
Author Comment
lorigoldsby March 29, 2012
LBF...please let me know how you "riff"! Believe it or not, our original recipe called for the pound box of powdered sugar (approx 3 3/4 cups)...so I was trying to cut it down!
 
Jennifer A. March 21, 2012
Oh my! I cannot wait to make these.
 
Author Comment
lorigoldsby March 26, 2012
TY...I hope you enjoy them! I'm getting ready to make them for our annual Easter Egg hunt.
 
gingerroot November 3, 2011
What a lovely story to go along with a wonderful sweet treat!
 
Author Comment
lorigoldsby November 6, 2011
thanks ginny! <br />
 
hardlikearmour October 27, 2011
Love the maple added to the peanut butter! Great to see you back, lori.
 
Author Comment
lorigoldsby October 27, 2011
thanks Sarah! I've missed all of you!
 
aargersi October 27, 2011
LOVE these, and love the story too. These are great for beginner candy makers such as myself. Saving for the christmas bag list!
 
Author Comment
lorigoldsby October 27, 2011
These are super simple and not "weather sensitive"...I literally cut my cooking teeth on these simple candies! But they taste so good--big crowd pleasers, ship and travel well! <br />
 
Author Comment
lorigoldsby October 27, 2011
Thanks S! My Gran was a wonderful cook, miss her every day and connect with her almost as much through cooking....it's great that we can share these memories with others!