Saturday, July 7, 2012

Peanut Butter Truffles


Ingredients:

2 cups sugar

1-5 ounce can evaporated milk

1/2 cup butter

2 cups tiny marshmallows

3/4 cup creamy peanut butter

1/2 teaspoon vanilla

12 ounces dark or bittersweet chocolate, chopped

2 teaspoons shortening

Finely chopped peanuts (optional)

Directions:

Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

Recipe shared from: 
http://www.bhg.com/recipe/candy/peanut-butter-truffles/