See's Fudge Heart Truffles
Soft, decadent fudge shapes coated in a thin layer of chocolate!
Ingredients
- 1 12 oz. can evaporated milk
- 3 12 oz. packages semi sweet chocolate chips can switch chocolate depending on flavor of fudge you'd like to make (mint, white, peanut butter, etc.)
- 1/2 lb. butter
- 4 1/2 C. sugar
- 1 8 oz. jar marshmallow cream
- 1 tsp. vanilla
- chopped nuts optional
- Guittard, easy to use coating chocolate or melts for dipping
Instructions
- Combine all ingredients, except milk and sugar in a bowl and set aside. Mix milk and sugar in a sauce pan. If making fudge in a pan--boil for 7 minutes at a full rolling boil. If making fudge for truffles--boil for 4 minutes. Pour over other ingredients and stir until smooth. If making fudge in pan pour into a 9x13 pan. Refrigerate until firm. For truffles-put in mold shapes and freeze for 10-15 minutes until set. Once able to remove from mold, carefully remove them and dip into coating chocolate. Let set.
- Add in other ingredients after fudge has cooled to room temperature if desired.
Notes
Add ins:
-orange melts (chopped or slightly melted)
-mint melts (chopped or slightly melted)
-dried berries
-raisins
-Skor toffee bits
-white chocolate chips
-butterscotch chips
-mini marshmallows
-chopped peanut butter cups
-macadamia nuts
-mini M&M's
-coconut
-crushed candy canes
-extracts
-jams
**Specifically for the white chocolate raspberry truffles, Charis remembered using raspberry extracts, white chocolate chips for the center and I remembered a raspberry jam swirl center but maybe I have been imagining it all these years! haha**