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Andes Candies Truffles
1 1/2 C. sugar
3/4 C. butter (NO SUBSTITUTES)
1 (5 oz.) can evaporated milk
2 (4.67 oz.) pkg. mint Andes candies (56 pieces total)
1 ((7 oz.) jar Marshmallow Crème
1 tsp. vanilla extract
22 oz. white baking chocolate, divided
1/2 C. semisweet chocolate chips
Green or red 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 236ºF (soft ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in Marshmallow Crème and vanilla extract until smooth. Spread into a buttered 15 x 10-inch pan; cover and refrigerate for 1 hour. Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a wax paper-lined baking
sheet.
In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips. Dip balls in melted chocolate; place on wax paper to harden. Melt remaining
white chocolate; add food coloring, if desired. Drizzle over truffles. Store in an airtight containers.
Yields 8 dozen.
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