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It is common for Ohioans to make buckeyes at home, but they are also available in mail-order catalogs and candy shops. [1] [2] [3] The dessert is not known prior to the 1960s or 1970s, originally being prepared by home cooks in their kitchens. One recipe included butter, crunchy or creamy peanut butter, powdered sugar, and chocolate chips.
In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Buckeyes started as a kitchen mistake in the 1960s. Now the treat and its flavors are synonymous with our state. Columbus author dips into the history of Ohio's famous buckeye candy with new book
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Buckeye candy. Buckeye candy is a confection popular in the state of Ohio; it is the local variation of a peanut butter cup. Coated in chocolate, with a partially exposed center of peanut butter fudge, in appearance the candy resembles the chestnut that grows on the state tree, commonly known as the Buckeye.
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She compiled “the best and most frequently requested” recipes from “Cook’s Corner," including favorites like Buckeye candy, Johnny Marzetti, and “Impossible Quiche” into a 2002 cookbook.