Ingredients
1 tablespoon plus 3/4 cup butter, divided3 cups sugar1 can (5 ounces) evaporated milk2 cups semisweet chocolate chips1/2 teaspoon peppermint extract1 jar (7 ounces) marshmallow creme1 teaspoon vanilla extractbaking cocoa, finely chopped nuts or chocolate sprinkles
Preparation
Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
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° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan.
Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.
