Mary’s Buckeye Fudge

“My Mom grew up on a donkey farm in Pickaway County, Ohio, and Buckeye balls are reminiscent of her Thanksgiving on the farm. These are somewhat more elegant”
Prep Time30 minutes
Course: Dessert
Cuisine: Confectionery


  • 225 g butter
  • 800 g castor sugar
  • 1 small can evaporated milk
  • 200 ml water
  • ¼ tsp vanilla extract
  • 300 g peanut butter
  • Chocolate for dipping


  • Melt the butter in a heavy bottomed saucepan over a low heat.
  • Add the milk, water, sugar and vanilla extract and stir with a whisk until the sugar is dissolved.
  • Turn up the heat to simmer, stir constantly.
  • When it is approaching the ‘soft ball’ stage, stir in the peanut butter and continue cooking until it reaches the ‘soft ball’ stage.
  • Add more peanut butter if desired, but a nice roasted peanut butter will give a perfect depth of flavour.
  • When ready, pull off the heat.
  • Stir vigorously until it thickens and reaches the required consistency – thick and sandy.
  • Sit the base of the saucepan into a sink of cold water to stop the cooking.
  • Pour into a Swiss roll tin and smooth the surface with a spatula.
  • Allow to cool then cut into squares before getting completely cold.
  • Dip in melted chocolate.