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Easy Mint Chocolate Truffles

 Easy Mint Chocolate Truffles
I make a lot of candy around the holidays. This is one of my favorites because the mixture isn't sticky or messy to work with, and the results are just delicious. —Jean Olson, Wallingford, Iowa
35 ServingsPrep: 20 min. Cook: 10 min. + chilling


  • 1 tablespoon plus 3/4 cup butter, divided
  • 3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • baking cocoa, finely chopped nuts or chocolate sprinkles


  • 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.
Nutritional Facts: 1 serving (2 each) equals 174 calories,

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Easy Mint Chocolate Truffles (continued)

Nutritional Facts: 7 g fat (5 g saturated fat), 13 mg cholesterol, 53 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.