Andes Candies 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 or red food coloring (optional)

Instructions

1. Butter a 15 x 10 x 1 inch jellyroll pan; set aside.
2. 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).
3. Remove from the heat. Stir in candies until melted and mixture is well blended.
4. Stir in Marshmallow Creme and vanilla extract until smooth.
5. Spread into the prepared pan; cover and refrigerate for 1 hour.
6. Cut into 96 pieces; roll each into a ball (mixture will be soft). 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 remaining white chocolate; add food coloring, if desired. Drizzle over truffles.
10. Store in airtight containers.