Peanut Butter Truffles

Directions

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.