True Love Truffles
Melt in your mouth minty truffles make a perfect Valentine's treat.
1-1/2-cups white granulated sugar
3/4-cup butter, not margarine
1-can (5 ounces) evaporated milk
2-packages (4.67 ounces each) mint Andes candies, (56 pieces)
1-jar (7 ounces) marshmellow creme
1-teapoon vanilla extract
22-ounces white baking chocolate, divided
1/2-cup semisweet chocolate chips
food coloring, optional
In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat,
stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236 degrees,
soft ball stage, remove from heat.
Stir in the Andes candy until melted and mixture is well blended. Stir in marshmellow creme
and vanilla until smooth. Spread into a buttered 15 x 10 x 1 inch pan, cover and refrigerate for
1 hour. Cut into 96 pieces and roll into balls.(mixture will be soft). Place on a waxed paper baking
In a heavy saucepan or microwave safe bowl, melt 18 ounces of white chocolate and chocolate
chips. Dip balls in melted chocolate; place back on waxed paper to harden. Melt the remaining
white chocolate; add green food coloring if desired. Drizzle over truffles.
Store in an air tight container.
Makes 8 dozen.
Tip; to easily drizzle melted chocolate over candies, pour into a heavy-duty resealable plastic bag.
Cut off a very small corner and drizzle in an "S" shape or a circular pattern.