Caramel Buckeye Candies Recipes

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

CARAMEL BUCKEYE CANDIES

Steps:

• 1. In a large bowl, cream peanut butter and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until combined. Roll into 1/2 inch balls; place on waxed paper - lined baking pan. Chill until firm.
• 2. In a shallow bowl, combine cereal and walnuts; set aside. In a microwave, melt caramels and butter; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in cereal mixture; return to baking sheets.
• 3. In a microwave, melt chips; stir until smooth. Drizzle over candies. Refrigerate until set.

BUCKEYE CANDY

Steps:

• Stir together butter and peanut butter in a medium mixing bowl. I used a wooden spoon.
• Stir in powdered sugar and vanilla until the ingredients are combined in to a stiff, coarse dough.
• Use a small cookie scoop to make balls with the peanut butter mix. Drop balls on to a wax paper lined cookie sheet. Stick a toothpick in to each ball.
• Once all the dough has been scooped, stick the cookie sheet in the freezer for an hour.
• After an hour, melt chocolate chips in a Wilton chocolate melting pot. Add a teaspoon of palm shortening, if desired (I'm not convinced this is necessary).
• Once the chocolate is completely melted, remove the peanut butter balls from the freezer. Carefully remove the balls, on the wax paper, to the counter. Lay another sheet of wax paper on the cold cookie sheet.
• Dip the peanut balls about 3/4 of the way in to the chocolate. Roll to allow chocolate to drip off and place the balls on the wax paper on the cookie sheet.
• The chocolate should set up quickly on the cold balls and cookie sheet, but if it doesn't , put the sheet back in the freezer to allow the chocolate to harden.
• Keep refrigerated.

VANILLA CREAM FILLED CARAMELS BULL'S EYE COPYCAT (GLUTEN-FREE)

Steps:

• Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
• In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
• Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
• Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
• Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
• Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
• Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
• When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
• Cream Filling:.
• Dissolve unflavored gelatin in cold water.
• Set in heat proof cup in pan; Simmer until clear.
• Let cool.
• Cream together shortening, powdered sugar, and vanilla.
• Add cooled gelatin and beat for 10 minutes.
• Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
• Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
• Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
• Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
• It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
• I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.

CLASSIC CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
• Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.