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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
  • Total Time
    Prep: 20 min. Cook: 10 min. + chilling
  • Makes
    70 truffles


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


  • Line a 15x10x1-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.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
2 each: 174 calories, 7g fat (5g saturated fat), 13mg cholesterol, 53mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 1g protein.

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  • fnstlug
    Sep 6, 2014

    They really are easy. 'Nuff said.

  • cleancut747
    Dec 26, 2011

    another hint, if you're coating with peppermint pieces, it took me almost 5 of the med size canes to cover the recipe.  got to crush them almost to powder with just a few little bits whole to get it to cover well and don't let the mixture get too cold

  • cleancut747
    Dec 26, 2011

    if it was gritty, you didn't get the sugar dissolved properly and perhaps didn't cook to the right temp. get a GOOD candy thermometer and try again. can be flavored other than mint as well...

  • roosa
    Dec 14, 2011

    So easy to make and everyone in my family loved them!!!

  • mtichenor
    Dec 9, 2011

    I was disappointed with this recipe. It was gritty and tasted more like minty fudge balls instead of truffles.

  • mtichenor
    Dec 9, 2011

    I was disappointed with this recipe. More like minty fudge balls instead of truffles. A little on the gritty side.

  • LoveToMunch
    Dec 7, 2011

    Chocolate seized when I put min extract-or is it supposed to have a gritty texture?

  • novembermember
    Dec 6, 2011

    I don't recommend freezing,a week in the 'fridge however it's sugar so it will probably keep much longer.Either way thaw at room temp. to keep the shine and not lose texture.

  • motherhen220
    Dec 5, 2011

    How long would these last?In refrigerator?Can they be frozen?How far in advance can I make them?Would like to make them in advance for a wedding.

  • jellybears
    Dec 21, 2008

    If I make the mixture the night before, and put it in the fridge, what is the best way to warm it up to continue rolling the truffles