Am making buckeye candies with the following recipe for the chocolate dip:

2# peanut butter
1# butter softened3# powdered sugar
2-12oz pkgs semisweet morsels
4 sq unsweetened chocolate
3# powdered sugar


The recipe says to melt the above in a double boiler and then, one at a time
dip the frozen buckeyes in to coat.

My problem is, the sauce is too thick to dip the balls into it.
Can someone please suggest a way to thin the sauce?

On Fri, 09 Dec 2005 20:11:57 GMT, "Adker" >
wrote:

> Am making buckeye candies with the following recipe for the chocolate dip:
>
> 2# peanut butter
> 1# butter softened3# powdered sugar
> 2-12oz pkgs semisweet morsels
> 4 sq unsweetened chocolate
> 3# powdered sugar
>
> The recipe says to melt the above in a double boiler and then, one at a time
> dip the frozen buckeyes in to coat.
>
> My problem is, the sauce is too thick to dip the balls into it.
> Can someone please suggest a way to thin the sauce?

I'd try a little shortening if it were me.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Adker wrote:

> Am making buckeye candies with the following recipe for the chocolate dip:
>
> 2# peanut butter
> 1# butter softened3# powdered sugar
> 2-12oz pkgs semisweet morsels
> 4 sq unsweetened chocolate
> 3# powdered sugar
>
> The recipe says to melt the above in a double boiler and then, one at a time
> dip the frozen buckeyes in to coat.
>
> My problem is, the sauce is too thick to dip the balls into it.
> Can someone please suggest a way to thin the sauce?

Last week when I was visiting my mother her cleaning lady was there and had
given her a similar recipe so while I was there I made them up.

The recipe was "Reese's Bars".

As close as I recall, it was (feel free to correct the amounts, but my point is
that these things are so easy and soooooo good)
1 cup margarine
1 cup peanut butter
1 cup graham wafer cups
2-4 cups icing sugar
1 package semisweet chocolate chips.

Put the margarine and peanut butter into a microwave safe bowl and nuke it until
the margarine melts. Stir the PB and margarine together and then stir in the
Graham wafer crumbs. Then stir in the icing sugar gradually until it gets a nice
thick texture. Spread the mixture in a greased pan and refrigerate for 10-15
minutes. Melt the chocolate chips in the microwave and then spread over the
cooled mixture. Stick it back into the fridge and keep check it every 5 minutes
or so until that melted chocolate sheen is gone and immediately slice it into
serving size pieces.

On Fri 09 Dec 2005 01:14:23p, Damsel in dis Dress wrote in
rec.food.cooking:

> On Fri, 09 Dec 2005 20:11:57 GMT, "Adker" >
> wrote:
>
>> Am making buckeye candies with the following recipe for the chocolate
>> dip:
>>
>> 2# peanut butter
>> 1# butter softened3# powdered sugar
>> 2-12oz pkgs semisweet morsels
>> 4 sq unsweetened chocolate
>> 3# powdered sugar
>>
>> The recipe says to melt the above in a double boiler and then, one at a
>> time dip the frozen buckeyes in to coat.
>>
>> My problem is, the sauce is too thick to dip the balls into it.
>> Can someone please suggest a way to thin the sauce?
>
> I'd try a little shortening if it were me.
>
> Carol

What she said, and a small piece of canning wax.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

As odd as it sounds every time I give out my recipe ...paraffin wax thins
out the chocolate I dip mine in. They are all shiny with a nice coating of
chocolate. Another thought... my recipe doesn't say to freeze the balls.
Maybe them being too cold makes the chocolate congeal too quickly to get the
thinner coating your want.

Lynne

"Adker" > wrote in message
...
> Am making buckeye candies with the following recipe for the chocolate dip:
>
> 2# peanut butter
> 1# butter softened3# powdered sugar
> 2-12oz pkgs semisweet morsels
> 4 sq unsweetened chocolate
> 3# powdered sugar
>
>
> The recipe says to melt the above in a double boiler and then, one at a
> time dip the frozen buckeyes in to coat.
>
> My problem is, the sauce is too thick to dip the balls into it.
> Can someone please suggest a way to thin the sauce?
>

On Fri, 09 Dec 2005 23:25:23 GMT, "King's Crown" >
wrote:

> As odd as it sounds every time I give out my recipe ...paraffin wax thins
> out the chocolate I dip mine in. They are all shiny with a nice coating of
> chocolate.

That's how my chocolate covered cherries are made.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" > wrote in message
...
> On Fri, 09 Dec 2005 23:25:23 GMT, "King's Crown" >
> wrote:
>
>> As odd as it sounds every time I give out my recipe ...paraffin wax thins
>> out the chocolate I dip mine in. They are all shiny with a nice coating
>> of
>> chocolate.
>
> That's how my chocolate covered cherries are made.
>
> Carol
>
Ahh you know what I'm talking about. When I share this recipe people think
I'm trying to stick a candle in their candy. It's pretty funny. I remind
them to read labels and they'll find paraffin in a lot of things.

Lynne

On Sat, 10 Dec 2005 01:33:49 GMT, "King's Crown" >
wrote:

> "Damsel in dis Dress" > wrote in message
> ...
> > On Fri, 09 Dec 2005 23:25:23 GMT, "King's Crown" >
> > wrote:
> >
> >> As odd as it sounds every time I give out my recipe ...paraffin wax thins
> >> out the chocolate I dip mine in. They are all shiny with a nice coating
> >> of chocolate.
> >
> > That's how my chocolate covered cherries are made.
> >
> Ahh you know what I'm talking about. When I share this recipe people think
> I'm trying to stick a candle in their candy. It's pretty funny. I remind
> them to read labels and they'll find paraffin in a lot of things.

I''ve posted the cherry recipe a few times. Usually freaks at least a
couple people out. They're probably picturing me standing over the
double boiler, lit candle in hand, dripping wax into the pan. LOL!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos