Your description of the candy texture sounds very much like a candy that the Sun Harvest store carries, called "Halvah". But it is made with Sesame seeds. Finely ground, I think. I have done a Google search for Halvah recipes, but didn't find any made with peaunt butter. But I imagine you could substitute peanut butter for the Tahini or ground sesame seeds in one of the recipes for the sesame Halvah. I'll be watching this thread to see if anyone comes up with your recipe. I dearly love the Sesame Halvah, but don't indulge very often, it is quite rich, and very addictive! Rusty

Now that's extremely funny to me, too, being from Ohio. If there is such a designation as "official homemade candy" of a state, buckeyes are Ohio's without a doubt. I've made and eaten thousands of these over the past 40+ years. They are called buckeyes because they look like buckeye nuts, which grow like crazy in OH, and are part of the logos (and origin of the name) for Ohio State Buckeyes sports teams. The candies should look like this. This site brings up a good point, also. The original old-school recipe did call for paraffin in the chocolate but although this makes it possible to hold these in your fingers a few seconds longer before you get messy, there is no other reason to put it in and they taste much better without it. The step about rolling in sugar before coating with chocolate is something I've not heard of before, and seems completely unnecessary. All of the ingredients are already very sweet, especially if you use one of the sugar-added peanut butters. The milk is also not an ingredient I've used for this before, either. I would recommend against it because it is just going to make things sticky while working with the mix, and as it dries out, the balls will become crumbly. Lately, I've made mine with peanut butter of 100% peanuts (usually has a layer of peanut oil on top) and powdered sugar, with no added butter. I think of it more as a process than a recipe. The premise is that you need to make the peanut butter able to be rolled into a ball and hold its' shape. So the butter is just unnecessary empty calories since all that is needed is to add sugar until the peanut butter is the proper consistency to hold together. If you do decide to do the recipe with butter, use real butter and not margarine. Margarine makes terrible buckeyes because of the high moisture content. Once it dries, the balls crumble when you take a bite. As far as the observation that the taste of buckeyes is similar to the "peanut butter candy" from the original discussion - that's spot-on. There's a significant textural difference, though. And, of course, the chocolate.

I saw that! Thanks! Best pb candy I had was a KT'er, FrancEs, sent me some pb filled taffy from Rosemary's in Bakersfield, CA. Yumo!

Barb, this is the recipe I use. It doubles easily and I make a huge half sheet pan full in less than half an hour. No beating until it's stiff, my carpal tunnel won't let me do that, so I make this. Everyone loves the stuff and I can use different types of chips so I can make half chocolate and half peanut butter if I use peanut butter chips, or chocolate mint or use vanilla chips and maple flavoring, or whatever suits me. If I double the recipe, I do have to cook longer, maybe 9 or 10 minutes. Fantasy Fudge Ingredients: 3 cups white sugar 3/4 cup butter 2/3 cup evaporated milk 1 (12 ounce) package semisweet chocolate chips 1 (7 ounce) jar marshmallow creme 1 cup chopped walnuts 1 teaspoon vanilla extract 1. Grease a 9x13-inch pan. 2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 -7 minutes, stirring constantly, you should reach soft ball stage. 3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares. Merry Christmas. Annie