MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marshmallow Truffles
Categories: Candy, Chocolate, Nuts
Yield: 40 Servings

7 oz Jar marshmallow creme
1/3 c Butter, softened
1/4 ts Almond extract or vanilla *
1/4 ts Salt
3 c Powdered sugar
Toasted whole almonds,
Toasted pecan halves,
Toasted macadamia nuts,
Toasted hazelnuts (filberts)
Quartered pitted dates,
- and/or dried cherries
Powdered sugar
8 oz Semisweet chocolate squares;
- chopped **
1 tb Shortening
Fine chopped toasted nuts,
Toasted coconut, or candy
- sprinkles
White baking chocolate;
- melted

Line a large baking sheet with parchment or waxed paper;
butter the paper. Set aside. In a large bowl, combine
marshmallow creme, butter, almond extract, and salt. Beat
with an electric mixer until smooth. Gradually add the 3
cups powdered sugar, beating until well mixed. Cover and
chill about 1 hour or until mixture is easy to handle.

Lightly dust your hands with additional powdered sugar;
shape marshmallow mixture into 1-inch balls, forming the
mixture around a whole almond, pecan half, macadamia nut,
hazelnut (filbert), date piece, or dried cherry (you may
need more marshmallow mixture to completely cover the
pecan halves and almonds). Place balls on prepared baking
sheet. Cover lightly; freeze for 20 minutes.

Meanwhile, in a small saucepan, combine semisweet
chocolate and shortening. Heat and stir over low heat
until melted and smooth. Remove from heat.

Line another large baking sheet with parchment or waxed
paper; set aside. Remove balls, a few at a time, from the
freezer; dip balls in chocolate and use a fork to lift
balls out of chocolate, drawing the fork across the rim of
the saucepan to remove excess chocolate. Place balls on
parchment or waxed paper-lined baking sheet. Immediately
sprinkle tops with finely chopped nuts, toasted coconut,
or candy sprinkles. Let stand at room temperature about 15
minutes or until completely set. If desired, drizzle
truffles with melted white chocolate. Makes about 40
truffles.

NOTES: * If you prefer, omit the almond extract or vanilla
and add 1 tablespoon desired flavored liqueur (such as
raspberry or orange) to the marshmallow mixture; increase
the 3 cups powdered sugar to 3-1/4 cups.

** You may use 8 ounces vanilla-flavor candy coating
instead of (or in addition to) the semisweet chocolate. If
using both, in separate small saucepans, combine the candy
coating or semisweet chocolate with the shortening; melt,
dip, and decorate truffles as directed. (You will have
leftover melted candy coating and chocolate, but use 8
ounces of each so you get enough depth to dip truffles.)
If desired, drizzle white-coated truffles with melted
semisweet chocolate.

Layer truffles between pieces of waxed paper in an
airtight container; cover. Store in the refrigerator for
up to 1 week or freeze for up to 3 months.

Yields: About 40 truffles

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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