Recipe: Andes Candies Truffles (including marshmallow cr me)

Andes Candies Truffles

1 1/2 cups sugar
3/4 cup butter (no substitutes)
1 (5 oz.) can evaporated milk
2 (4.67 oz.) pkg. mint Andes candies (56 pieces total)
1 (7 oz.) jar Marshmallow Cr me
1 tsp. vanilla extract
22 oz. white baking chocolate, divided
1/2 cup semisweet chocolate chips
Green or red food coloring (optional)

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 F (soft ball stage). Remove from the heat.

Stir in candies until melted and mixture is well blended.

Stir in Marshmallow Cr me and vanilla extract until smooth. Spread into a buttered 15 x 10-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 in melted chocolate; place on wax paper to harden.

Melt remaining white chocolate; add food coloring, if desired. Drizzle over truffles. Store in an airtight containers.

Yields 8 dozen