Chocolate Truffles

Elaine Sinclair


I made fudge and put only one cup of sugar instead of the three required by the recipe. The fudge didn't set so I brain stormed not wanting to waste the tasty but gooey fudge. This is what I came up with. Everyone who has tried one had raved about them and asked for the recipe.

★★★★★ 1 vote
5 Min


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


1In heavy sauce pan sides coated with this layer of butter., combine
1 cup of sugar, 3/4 cup butter and 5 oz on canned milk.
Bring to full boil and cook for 5 minutes.

Remove from heat stir in 12 oz Dark chocolate morsels. Once melted add jar of marshmallow cream. (Soak unopened in hot water for easy removal from jar)
When completely mixed add 1 tsp vanilla extract.

Pour into a 9x9 pan that has been coated with a thin layer of butter.
Let fudge stand over night.
2Scrape fudge into a medium mixing bowl.
Gradually add 3 cups of powdered sugar.
Refrigerate for 30 minutes.
Cover large cookie sheets with waxed paper.
Roll into one inch balls and place on cookie sheet.
Refrigerate 15 minutes.
3In double boiler melt paraffin wax.
Add semi sweet chocolate morsels.
Dips chocolate balls and place on wax covered cookie sheet.
Refrigerate 30 minutes.
Store in airtight container.
I keep them refrigerated. They don't need to be. So once you give as gift or
Serve they stay nice.

About this Recipe

Course/Dish: Candies