Peanut Butter TrufflesReport Violation
2 cups sugar
1 5oz. can evaporated milk
1/2 cup butter
2 cups mini marshmallows
3/4 cup creamy peanut butter
1/2 tsp vanilla
12 oz. dark chocolate
2 tsp shortening
finely chopped peanuts
Butter the sides of a heavy saucepan. In the saucepan, combine the 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 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 balls on the prepared baking sheet. Freeze balls for 15 minutes. In a medium saucepan, combine the 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 wax paper.
If desired, sprinkle truffles with peanuts or drizzle with milk or white chocolate. Let stand until chocolate is set.
Will keep in an air-tight container in the refrigerator up to two weeks.