Easy Fudge Truffles
These fudge truffles are easy to put together and customize!
Servings: 5 dozen
Equipment
- 9x9 inch cake pan
- parchment paper
- mini muffin cup liners (optional)
- saucepan
- rubber gloves
Ingredients
- Cooking spray
- 4 tbsp Unsalted butter
- 3 cups mini marshmallows (6 oz)
- 1 1/2 cups granulated sugar
- 1/2 cup whole milk
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 12 oz bittersweet chocolate
- chopped peppermint, dried fruit, nuts, etc.
Instructions
- Lightly spray pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment.
- In a saucepan, combine butter, marshmallows, sugar, milk, and salt. Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6-7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool for 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
- Using an overhang, lift fudge onto cutting board; cut into 1-inch squares. With gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit - just let it warm slightly first), then roll in desired toppings as you go.
- Refrigerate until firm for 1 hour, or store in refrigerator in a single layer on a parchment-lined baking sheet wrapped in plastic for up to 3 days.
Notes
Hint: Use mini muffin cup liners for each bite after rolling them in toppings.
Original recipe listed as "Easy Fudge Bites" can be found here: https://www.marthastewart.com/1544417/easy-fudge-bites