Peanut Butter Truffes

Elaine Sinclair


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.

★★★★★ 1 vote
10 Hr
5 Min


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1 c
3/4 c
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

How to Make Peanut Butter Truffes


  • 1Line 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.
  • 2Scrape 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.
  • 3In double boiler melt paraffin wax. Add NestlĂ© 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.

Printable Recipe Card

About Peanut Butter Truffes

Course/Dish: Candies

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