Directions

• Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1
• tablespoon butter; set aside.
• In a heavy saucepan, combine the sugar, milk and remaining butter.
• Bring to a boil over medium heat. Cook, stirring constantly, until a
• candy thermometer reads 234° (soft-ball stage). Remove from the
• heat; stir in chips and peppermint extract until chocolate is
• melted. Stir in marshmallow creme and vanilla until smooth. Spread
• into prepared pan.
• Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan;
• cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in
• cocoa, nuts or sprinkles. Refrigerate in an airtight container.
• Yield: 70 truffles.