Cran-Marnier Truffles

Directions

• In a heavy saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage).
• Remove from heat; stir in dark chocolate until melted. Stir in marshmallows, Grand Marnier and orange zest until blended. Stir in cranberries. Transfer to a bowl. Refrigerate until easy to handle, about 1-1/2 hours.
• Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate, covered, until firm, about 1 hour.
• In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to lined baking sheets; refrigerate until set. Or, if desired, roll undipped truffles in cocoa. Store in an airtight container in the refrigerator.