Tuesday, April 21, 2015

Peanut Butter Truffles

2 cups sugar
1 can (5 oz.) evaporated milk
1/2 cup butter or margarine
2 cups tiny marshmallows
3/4 cup creamy peanut butter
1/2 tsp. vanilla
12 oz. dark or bittersweet chocolate, chopped
2 tsp. shortening
optional: finely chopped peanuts
      Butter sides of a medium heavy saucepan.  In 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 45  - 60 minutes, or until mixture is thick and can be molded.  Line a large baking sheet with waxed paper or parchment paper.  Shape mixture into 1" balls; place on prepared baking sheet.  Freeze 15 minutes.  In a medium saucepan, combine chocolate and shortening.  Cook and stir over low heat until melted.  Dip balls, 1 at a time, into melted chocolate.  Let excess chocolate drip off balls.  Place on a wire rack set over waxed paper.  Sprinkle with peanuts.  Let stand until chocolate is set.*
Notes: *Test Kitchen Tip:  If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.  Makes 50 truffles.
Storage: Layer truffles between sheets of waxed paper in an airtight container; cover.  Store in refrigerator up to 2 weeks.   

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