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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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