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Reply to "Making buckeyes. Thinking of adding flour/cornstarch"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=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. [/quote] It’s about the actual sweetness. Not calories. I added rice crispies for little crunch. So good![/quote] 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? [/quote] 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. [/quote] 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. [/quote]
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