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 food coloring
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). remove from the heat.
Stir in candies until melted and mixture is well blended.
Stir in Marshmallow Creme and vanilla extract until smooth.
Spread into a buttered 15 x 10 x 1-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 into melted chocolate; place on wax paper to harden.
Melt the remaining white chocolate; add food coloring if desired. Drizzle over
Store in an airtight container.
Yield: 8 dozen
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