Peanut Butter Truffle
Ingredients:
2 Cups Of Sugar
5 Oz Evaporated Milk
4 Oz Of Butter
2 Cups Tine Marshmallows.
¾ Cup Of Creamy Peanut Butter
½ Tsp. Of Almond Essence
12 Oz Of Dark Semi-Sweet Chocolate
2 Tsp. Of Shortening.
Method
Butter the Side of a medium heavy saucepan. In the Sauce Pan, combine the sugar, evaporated milk and butter. Cook and stir over medium heat until the mixture is boiling. Reduce to low heat and simmer for 10 Minutes stirring occasionally
Remove the saucepan from the heat. Stir in Marshmallows, peanut butter and almond essence.
Transfer mixture to a large bowl. Chill for 45 Minutes to one Hour or until mixture is thick and can be molded.
Line a baking sheet with parchment paper and shape mixture in small one inch balls and place on sheet. Freeze for 15 minutes.
In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted.
Dip balls, one at a time into chocolate and let excess chocolate drip back into bowl.
Place on parchment paper and chill before service.