EASY MINT CHOOCOLATE TRUFFLES

By bjnelson55

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 Spice Islands® pure vanilla extract
• baking cocoa, finely chopped nuts or chocolate sprinkles

Details

Servings 35
Adapted from tasteofhome.com

Preparation

Step 1

Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1
tablespoon butter; set aside.
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.

Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan;
cut into 1-1/2-in. squares. Roll into 1-in. balls. Roll in cocoa,
nuts or sprinkles.

Refrigerate in an airtight container. Yield: 70 truffles.
Nutrition Facts: 1 serving (2 each) equals 174 calories,