| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/4 |
c |
Peanut Butter; chunky |
| 1 |
pt |
Maple Syrup |
| 12 |
oz |
Chocolate Chips |
| 1 |
sl |
Cake Paraffin |
INSTRUCTIONS
Cook butter and maple syrup to 232 degrees. Just before removing from
stove add peanut butter without stirring. When cool, beat with mixer til
graining starts. Finish by hand--shape into balls the size of a buckeye.
Dip balls into chocolate bits and paraffin melted over hot water. Using a
toothpick in the center of the ball, dip a little more than halfway into
the chocolate to resemble a buckeye. Drain on wax paper. Later, depress the
top of buckeye and cover the toothpick hole. Makes about 1 lb.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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