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    ANDES CANDIES TRUFFLES


    Source of Recipe


    MARY SUE


    List of Ingredients


    • 1 1/2 cups sugar
    • 3/4 cup butter (NO SUBS)
    • 1 (5oz) can evaporated milk
    • 2 packages(4.67oz) Andes mint candies (56 pieces total)
    • 1 (7oz) jar Marshmallow Creme
    • 1 teaspoon vanilla extract
    • 22 oz white baking chocolate, divided
    • 1/2 cup semisweet chocolate chips
    • green or red food coloring (optional)


    Instructions


    1. In heavy saucepan, combine sugar, butter, and milk, bring to a boil over meduim heat, stirring constantly.
    2. Reduce heat; cook and stir until a candy thermometer reads 236 degees (soft ball stage)
    3. Remove from heat
    4. Stir in candies until melted and mixture is well blended.
    5. Stir in marshmallow creme and vanilla extract until smooth.
    6. spread into a buttered 15 x 10 inch pan cover and refrigerate for 1 hour
    7. Cut into 96 pieces; roll each into a ball (mixture will be soft)
    8. place on wax paper lined baking sheets
    9. In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips.
    10. Dip balls into chocolate; place on wax paper to harden
    11. melt remaining white chocolate; add food coloring if desired
    12. Drizzle over truffles
    13. Store in airtight containers.
    14. YIELDS 8 DOZEN
 

 

 

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