Peanut Butter Truffles

By SamU

Ingredients

• 2 cups sugar
• 1 5oz can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 tsp vanilla
• 1 12oz of chocolate of your choice chopped: dark, bittersweet, semi-sweet
• 2 tsp shortening

Preparation

Step 1

Butter the sides of a medium heavy saucepan. In the saucepan combine sugar, evaporated milk and butter. Cook and stir over med high heat until mixture is boiling. Reduce heat to medium and continue boiling at a moderate steady rate for 12 minutes, stirring occasionally.
Remover saucepan from heat. Stir in the 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 drip off balls. Place on a wire rack set over wax paper.
Makes 50 truffles
Store in refrigerator for up to 2 weeks.