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[Certified Rosetta Stone]

For Coating: Melt chocolate as directed in basic truffle recipe. Remove
  from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold,
  firm truffle into melted chocolate, holding with a fork and spooning with
  several coats of chocolate. Place each onto foil lined baking pan. Decorate
  top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. ,short pieces. Place in paper lined metal cans for two days to soften.

  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens




  ,Title: Buckeyes
 Categories: Candies, Chocolate
   Servings:  1

      3    Boxes of powdered sugar ,Servings:  1

      1 c  Peanut butter
    1/3 c  Light corn syrup
For Coating: Melt chocolate as directed in basic truffle recipe. Remove
  from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold,
  firm truffle into melted chocolate, holding with a fork and spooning with
  several coats of chocolate. Place each onto foil lined baking pan. Decorate
  top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. ,short pieces. Place in paper lined metal cans for two days to soften.

  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens




  ,Title: Buckeyes
 Categories: Candies, Chocolate
   Servings:  1

      3    Boxes of powdered sugar ,Servings:  1

      1 c  Peanut butter
    1/3 c  Light corn syrup
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