Peanut Butter Truffes

Elaine Sinclair

By
@easinclair

Peanut butter fudge gone wrong. Used 1 cup of sugar instead of 3. Fudge was gooey but tasty. I brain stormed with how I could make this into something I could serve and add to my holiday treats. The results are a delicious truffle that has gotten rave reviews from all who have tasted.


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Prep:

10 Hr

Cook:

5 Min

Ingredients

1 c
sugar
3/4 c
butter
5 oz
canned milk
1 1/2 c
jiffy creamy peanut butter
1 jar(s)
kraft marshmallow cream
1 tsp
vanilla extract
3 c
powdered sugar
1/4 c
paraffin wax
12 oz
nestlé semi sweet chocolate morsels

Directions Step-By-Step

1
Line heavy medium sized sauce pan with thin layer of butter.
Mix 1cup sugar, 3/4 cup butter and 5 oz canned milk.
Bring to full boil and cook for 5 minutes stirring often.

Remove from heat add peanut butter. Once completely mixed add marshmallow cream.
Then add tsp of vanilla.
Pour into a 9x9 butter lined pan.
Let stand overnight.
2
Scrape gooey fudge into a medium mixing bowl.
Gradually add 3 cups of powdered sugar.
Refrigerate 30 minutes.
Roll into one inch balls and place on large cookie sheet lined with waxed paper.
Refrigerate 15 minutes.
3
In double boiler melt paraffin wax. Add Nestlé semi sweet chocolate morsels.
Dip peanut butter balls and place back on waxed lined cookie sheet.
Chill 30 minutes. Store in airtight container. I store in fridge but they don't have to be.

About this Recipe

Course/Dish: Candies