Ingredients
1-1/2 cups sugar1 can (5 ounces) evaporated milk1/2 cup butter, cubed8 ounces 53% cacao dark baking chocolate, chopped2 cups miniature marshmallows1 tablespoon Grand Marnier2 teaspoons grated orange zest1/2 cup dried cranberries, chopped12 ounces semisweet chocolate, chopped2 tablespoons shorteningBaking cocoa, optional
Preparation
In a heavy saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage).
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.
Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate, covered, until firm, about 1 hour.
In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to lined baking sheets; refrigerate until set. Or, if desired, roll undipped truffles in cocoa. Store in an airtight container in the refrigerator.
