Easy Mint Chocolate Truffles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 35 |
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I make a lot of candy around the holidays. This is one of my favorites because the mixture isn't sticky or messy to work with, and the results are just delicious. Ingredients:
1 tablespoon plus 3/4 cup butter, divided |
3 cups sugar |
1 can (5 ounces) evaporated milk |
2 cups (12 ounces) semisweet chocolate chips |
1/2 teaspoon peppermint extract |
1 jar (7 ounces) marshmallow creme |
1 teaspoon vanilla extract |
baking cocoa, finely chopped nuts or chocolate sprinkles |
Directions:
1. Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
2. In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan.
3. Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container. Yield: 70 truffles.
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