True Love Truffles

Yield: 8 dozen

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup butter (no substitutes)
• 1 (5 ounce) can evaporated milk
• 2 (4.67 ounce) packages mint Andes candies (56 pieces total)
• 1 (7 ounce) jar Marshmallow Creme
• 1 teaspoon vanilla extract
• 22 ounces white baking chocolate, divided
• 1/2 cup semisweet chocolate chips
• Green food coloring (optional)

Instructions

1. 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 F (soft-ball stage). remove from the heat.
2. Stir in candies until melted and mixture is well blended.
3. Stir in Marshmallow Creme and vanilla extract until smooth.
4. Spread into a buttered 15 x 10 x 1 inch pan; cover and refrigerate for 1 hour.
5. Cut into 96 pieces; roll each into a ball (mixture will be soft).
6. Place on a wax paper-lined baking sheet.
7. In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips.
8. Dip balls into melted chocolate; place on wax paper to harden.
9. Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles.
10. Store in an airtight container.