True Love Truffles

Ingredients

• 1 1/2 cups sugar
• 3/4 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
• 1/2 cup semi-sweet chocolate chips
• green food coloring (optional)

Directions

1. 1

   In heavy saucepan, combine sugar, butter, and milk.

2. 2

   Bring to boil over medium heat, stirring constantly.

3. 3

   Reduce heat; cook and stir until a candy thermometer reads 236 F (soft-ball stage). Remove from the heat.

4. 4

   Stir in candies until melted and mixture is well blended.

5. 5

   Stir in marshmallow crème and vanilla until smooth.

6. 6

   Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.

7. 7

   Cut into 96 pieces; roll each into a ball (mixture will be soft).

8. 8

   Place on a waxed paper-lined baking sheet.

9. 9

   In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips.

10. 10

    Dip balls in melted chocolate; place on waxed paper to harden.

11. 11

    Melt the remaining white chocolate; add food coloring if desired.

12. 12

    Drizzle over truffles.

13. 13

    Store in airtight container.