Anyone ever had the buckeye candy at Cracker Barrel? Its SOOOO good.

I can NOT reproduce that at home! Its nice and firm at room temp. But at home, they are only firm when cold but mushy at room temp.

Anyone know the secret?

I believe that the firmness of the peanut butter filling depends upon how much powdered sugar you use. What is are the proportions in your recipe? I detest making Buckeyes (although I don't mind eating them.) Did a quick online research - here is the maker's website. http://marshashomemadebuckeyes.com/?page_id=2

I think I used a Nestle recipe or something....thanks for the link! They're the BEST...wish I could make them just like her!

My recipe is 1 lb peanut butter 1/2 lb margarine and 1 1/2 lb powdered sugar

I've had those and I don't really care for them, but I'm glad you like them. I make them all the time, and mine taste different because they're made with butter. I think Marsha uses margarine because they have to be more shelf stable.
I guess I'm just used to mine after almost 15 years of making them and 1 year of selling them at holiday time.

Maria

I just like hers because they are firm...at room temp. I HATE when they feel mushy and/or soggy at room temp.

My mom is from Maumee so we always had these growing up! It's so funny to read that article and hear about the Andersons we always go to when visiting! This is definitely one of my favorite holiday treats to make. We put rice krispys in the center and it adds a great bit of texture.

Kitagrl, mine get soft and creamy at room temperature, but not mushy. I wonder what makes hers have the longer shelf life (like 3 mos., I think, at room temp.), and mine don't, or at least I've never left them out that long because I'm kinda obsessive about that! I'd rather eat and sell fresher buckeyes, I guess. But I'd sure like to know how she does it! Think she'll share her secret with me?! LOL!