Easy Mint Chocolate Truffles

• 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 vanilla extract
• baking cocoa, finely chopped nuts or chocolate sprinkles

1. Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
2. 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 234u0b0 (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.
3. 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.

butter, sugar, milk, chocolate chips, peppermint, marshmallow creme, vanilla, baking cocoa

Taken from www.tasteofhome.com/recipes/easy-mint-chocolate-truffles/ (may not work)