True Love Truffles

cellogirl2's Note:

From TOH, haven't tried.

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 8 dozen

• 1 ½ cups sugar
• ¾ cup butter (no substitutes)
• 1 (5 ounce) can evaporated milk
• 2 (4 2⁄3; ounce) packages mint Andes mints candies (56 pieces total)
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract
• 22 ounces white baking chocolate , divided
• ½ cup semi-sweet chocolate chips
• green food coloring (optional)

Directions:

1. In heavy saucepan, combine sugar, butter, and milk.
2. Bring to boil over medium heat, stirring constantly.
3. Reduce heat; cook and stir until a candy thermometer reads 236 F (soft-ball stage). Remove from the heat.
4. Stir in candies until melted and mixture is well blended.
5. Stir in marshmallow crème and vanilla until smooth.
6. Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.
7. Cut into 96 pieces; roll each into a ball (mixture will be soft).
8. Place on a waxed paper-lined baking sheet.
9. In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips.
10. Dip balls in melted chocolate; place on waxed paper to harden.
11. Melt the remaining white chocolate; add food coloring if desired.
12. Drizzle over truffles.
13. Store in airtight container.