Making buckeyes. Thinking of adding flour/cornstarch

[Anonymous]

No, why would you do that? I’m from Ohio where we made Buckeyes every year. You only eat one a day or so, they’re a treat, not something you eat a handful of.

[Anonymous]

Anonymous wrote:No, why would you do that? I’m from Ohio where we made Buckeyes every year. You only eat one a day or so, they’re a treat, not something you eat a handful of.

It’s about the actual sweetness. Not calories.

I added rice crispies for little crunch.
So good!

[Anonymous]

Anonymous wrote:

Anonymous wrote:No, why would you do that? I’m from Ohio where we made Buckeyes every year. You only eat one a day or so, they’re a treat, not something you eat a handful of.

It’s about the actual sweetness. Not calories.

I added rice crispies for little crunch.
So good!

dp

Why isn't reducing sugar an option?

Peanuts aren't inherently sweet. And cocoa is bitter.
Sugar is added to balance the bitterness of the cocoa.

Why isn't reducing sugar an option?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No, why would you do that? I’m from Ohio where we made Buckeyes every year. You only eat one a day or so, they’re a treat, not something you eat a handful of.

It’s about the actual sweetness. Not calories.

I added rice crispies for little crunch.
So good!

dp

Why isn't reducing sugar an option?

Peanuts aren't inherently sweet. And cocoa is bitter.
Sugar is added to balance the bitterness of the cocoa.

Why isn't reducing sugar an option?

I _think_ the sugar adds texture & ovesrall mass to the buckeye. Basically like a truffle. Without something to stretch the peanut butter it wouldn’t have shape.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:No, why would you do that? I’m from Ohio where we made Buckeyes every year. You only eat one a day or so, they’re a treat, not something you eat a handful of.

It’s about the actual sweetness. Not calories.

I added rice crispies for little crunch.
So good!

dp

Why isn't reducing sugar an option?

Peanuts aren't inherently sweet. And cocoa is bitter.
Sugar is added to balance the bitterness of the cocoa.

Why isn't reducing sugar an option?

I _think_ the sugar adds texture & ovesrall mass to the buckeye. Basically like a truffle. Without something to stretch the peanut butter it wouldn’t have shape.

pp

I would attempt reducing the sugar in the butter + confectioner texture component. Avoid sugar added peanut butter. Add no sugar to the cocoa. And increase the cocoa layer.

[Anonymous]

Can you make your own peanut butter from peanuts? That way you can control the amount of oil/sugar you add. You may have to experiment a bit to get the right flavor/consistency.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you just want to make something with a similar flavor profile, but not so sweet, try this:

https://www.tasteofhome.com/recipes/tiger-butter-fudge/

It looks amazing, and if you feel that it's too sweet (it's not IMO), you can use a darker chocolate.

This.

Use bitter to balance sweet.

I seem to think that why our family loves the mini ones from TJ’s?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Or almond/oat flour

https://www.fitmittenkitchen.com/buckeye-balls-recipe/

This or just oats. But then you are making no bake chocolate peanut butter oatmeal cookies which are pretty sickeningly sweet but oh so good!

https://www.allrecipes.com/recipe/10745/no-bake-cookies-iii/

We always called those oatmeal fudge, and I've been thinking about them lately.

[Anonymous]

The America’s Test Kitchen recipe in The Perfect Cookie uses half the usual sugar, twice the peanut butter and a little white chocolate in the mix to help emulsify the balls. I’ve made their recipe a few times and it’s great!