Cran-Marnier Truffles

• 1-1/2 cups sugar
• 1 can (5 ounces) evaporated milk
• 1/2 cup butter, cubed
• 8 ounces 53% cacao dark baking chocolate, chopped
• 2 cups miniature marshmallows
• 1 tablespoon Grand Marnier
• 2 teaspoons grated orange zest
• 1/2 cup dried cranberries, chopped
• 12 ounces semisweet chocolate, chopped
• 2 tablespoons shortening
• Baking cocoa, optional

1. In a heavy saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234u0b0 (soft-ball stage).
2. 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.
3. Shape into 1-in. balls; place on waxed paper-lined
4. . Refrigerate, covered, until firm, about 1 hour.
5. In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to lined
6. ; refrigerate until set. Or, if desired, roll undipped truffles in cocoa. Store in an airtight container in the refrigerator.

sugar, milk, butter, baking chocolate, marshmallows, grand marnier, orange zest, cranberries, chocolate, shortening, baking cocoa

Taken from www.tasteofhome.com/recipes/cran-marnier-truffles/ (may not work)