Categories: Candy

Ingredients

• 1 Tbsp. plus 3/4 cup butter, divided
• 3 cups sugar
• 1 can (5 oz.) evaporated milk
• 2 cups (12 oz.) semisweet chocolate chips
• 1/2 tsp. peppermint extract
• 1 jar (7 oz.) marshmallow crème
• 1 tsp. vanilla extract
• baking cocoa, finely chopped nuts or chocolate sprinkles

Directions

1. Line a 15×10×1-inch pan with foil. Spread the foil with the 1 Tbsp. butter; set aside.
2. 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 degrees (soft ball stage). Remove from heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow crème and vanilla until smooth. Spread in prepared pan.
3. Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1 1/2 inch squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.

4. Can use any flavor instead of peppermint as desired. Rum flavoring or root beer are some favorites.

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