Buckeyescandies 1/4 lb margerine 1 cup peanutbutter 3/4 lb powdered sugar 1 lb dipping chocolate* Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill. Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top uncoated. With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed. Store tightly covered in a cool dry place. Will keep 3-6 weeks. Source: Sugarcraft |
