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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From TOH, haven't tried. Ingredients:
1 1/2 cups sugar |
3/4 cup butter (no substitutes) |
1 (5 ounce) can evaporated milk |
2 (4 2/3 ounce) packages mint andes mints candies (56 pieces total) |
1 (7 ounce) jar marshmallow creme |
1 teaspoon vanilla extract |
22 ounces white baking chocolate, divided |
1/2 cup semi-sweet chocolate chips |
green food coloring (optional) |
Directions:
1. In heavy saucepan, combine sugar, butter, and milk.
2. Bring to boil over medium heat, stirring constantly.
3. Reduce heat; cook and stir until a candy thermometer reads 236 F (soft-ball stage). Remove from the heat.
4. Stir in candies until melted and mixture is well blended.
5. Stir in marshmallow crème and vanilla until smooth.
6. Spread into a buttered 15 x 10 x 1-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 a waxed paper-lined baking sheet.
9. In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips.
10. Dip balls in melted chocolate; place on waxed paper to harden.
11. Melt the remaining white chocolate; add food coloring if desired.
12. Drizzle over truffles.
13. Store in airtight container.
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