Easy 2 Ingredient Truffles
Ingredients
Instructions
Fondant filling:
  1. Place candy melts in microwave safe bowl. Microwave at 50% or defrost for 1 minute.
  2. Stir. Microwave in 30 second intervals until they are melted, stirring in between.
  3. Stir in frosting.
  4. Spread frosting mixture in a 9 x 13 pan and place in the refrigerator until firm. About 1 – 2 hours.
  5. Scoop out a tablespoon at a time of firm candy and shape into balls.
  6. Roll balls in powdered sugar. If making chocolate balls roll in cocoa powder.
  7. If you are not going to dip in candy shell you can roll balls in colored sugar, nuts, etc. instead of powdered sugar or cocoa if you like. If you are going to dip them in candy melts place balls in freezer bag and freeze until they harden or until you are ready to dip them.
Dipping:
  1. Place melts in microwave melt bowl and melt them as directed in steps 1 & 2 above.
  2. Place candy ball on skewer and dip in melted candy melts until completely covered.
  3. Lift candy out of melt and allow excess to drip off.
  4. Using a fork gently remove candy from skewer and place on rack or parchment covered baking sheets.
  5. Allow candy shell to set. Serve or store in cardboard boxes until ready to serve.