True Love Truffles
1-1/2 cups sugar
3/4 cup butter (no substitutes)
1 can (5 ounces) evaporated milk
2 packages (4.67 ounces each) mint Andes candies (56 pieces total)
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla extract
22 ounces white baking chocolate, divided
1/2 cup semisweet chocolate chips
Green 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 (soft-ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow creme and vanilla until smooth. Spread into a buttered 15-in. x 10-in. x 1-in, pan; cover and refrigerate for 1 hour. Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet. In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips. Dip balls in melted chocolate; place on waxed paper to harden. Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container. Yield: 8 dozen