Recipe for cooking andes candies truffles

Desserts to Go with Coffee and Tea :: Truffles

Andes Candies Truffles

1 1/2 c. sugar
3/4 c. butter (NO SUBSTITUTES)
1 (5 ounce) can evaporated milk
2 (4.67 ounce) pkg. mint Andes candies (56 pieces total)
1 ((7 ounce) jar Marshmallow Crème
1 tsp. vanilla extract or flavoring
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 med. heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236 degrees F (soft ball stage). Remove from heat. Stir in candies until melted and mixture is well blended. Stir in Marshmallow Crème and vanilla extract or flavoring until smooth. Spread into a buttered 15 x 10-in. 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 oz. 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.

Makes approximately 8 dozen.