Reese’s Peanut Butter Cups are my favorite commercial candy, and this recipe reminds me of a slightly sweeter version of the classic cup. If you search the internet, you’ll find dozens of recipes for buckeyes, all different, from the ingredients to the process to the preference for dipping partway or dipping completely. Whichever one you choose, you can’t go wrong. My recipe is very simple, using three ingredients for the filling and Baker’s dipping chocolate, which you can find in the baking aisle at the supermarket, for the coating. Someday, I plan to make buckeyes that are coated in chocolate mixed with paraffin wax, like my brave friend Mysty, but I’m not quite there yet.

Full disclosure: I made these buckeyes as a Christmas gift for myself. And no, I am not sharing.


  • 3 tablespoons butter, softened
  • 1/2 cup peanut butter
  • 1 cup powdered sugar, sifted
  • 1 7-ounce cup Baker’s dipping chocolate candy coating


In a medium bowl, stir together butter and peanut butter until very well blended.

Add powdered sugar a quarter-cup at a time, mixing until very well combined. I use my hands to make sure the ingredients are completely incorporated and smooth.

Using a one-inch cookie scoop, scoop out peanut butter filling and roll into balls. Let stand on a parchment or waxed paper-lined baking sheet until dry, about 30 minutes.

Melt candy coating according to the package directions. Dip peanut butter balls into candy coating and return to baking sheet, then let stand until coating has hardened. I place my baking sheet in the fridge to help the coating set, then store the finished buckeyes in the fridge.

Milk Chocolate Fudge






I will admit it: I am cheap. And I don’t like to waste, so when I found myself with half a can of evaporated milk left over from pumpkin pie last Thanksgiving, I surely didn’t want to pour it down the drain. A quick online search led me to this recipe, an easy one especially if you’re a rookie candy maker.

Remember, on this blog, we have no fear. Candy making needn’t intimidate anyone if they follow their recipe and choose a dry day to experiment (because sugar attracts water and behaves differently in humidity and rain). Essentially, candy making is about how sugar is transformed when heated, if it forms small crystals or large crystals based on what temperature it reaches and whether the molecules are agitated by stirring.

This particular recipe requires extensive and vigorous stirring, so be prepared to get a bit of a workout. It also helps to have an assistant for the step when you remove the mixture from the heat and add the marshmallows, chocolate chips, and vanilla, so you can continue to stir constantly.


  • 1 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 1/2 cups milk chocolate chips
  • 2 cups miniature marshmallows
  • 2 teaspoons vanilla extract


Line an 8×8 baking dish with foil, extending foil over the sides.

In a medium bowl, combine chocolate chips and marshmallows; set aside.

In a medium saucepan, combine sugar, evaporated milk, butter, and salt; stirring constantly, bring to a rolling boil over medium heat and cook for 5 minutes. Note: you must continue to stir the mixture while it boils for 5 minutes.

Remove from heat and add chocolate chips, marshmallows, and vanilla extract. Vigorously stir until the mixture is smooth, about 3-4 more minutes. Pour into baking dish and place in the fridge to cool completely.

Cut into squares and store in the fridge.