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True Love Truffles



  • 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 food coloring (optional)
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  1. 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.
  2. Stir in candies until melted and mixture is well blended.
  3. Stir in Marshmallow Creme and vanilla extract until smooth.
  4. Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.
  5. Cut into 96 pieces; roll each into a ball (mixture will be soft).
  6. 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 the remaining white chocolate; add food coloring if desired. Drizzle over truffles.
  10. Store in an airtight container.

Yield: 8 dozen


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