1 ½ c sugar
¾ c butter
1 can (5 oz) evaporated milk
2 pkg (4.67 oz each) mint Andes candies (56 pieces total)
1 jar (7 oz) marshmallow crème
1 t vanilla
22 oz white baking chocolate, divided
½ c semisweet chocolate chips
Green food coloring, optional
In a heavy saucepan, combine sugar, butter, and milk. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 235 degrees (soft ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow crème and vanilla until smooth. Spread into a buttered 15x10 in. x 1 in. pan; c over and refrigerate for 1 hour. Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet. In a heavy saucepan or microwave-safe bowl, melt 18 oz of white chocolate and chocolate chips. Dip balls into melted chocolate; place on waxed paper to harden. Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container. Yield: 8 dozen.
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