True Love Truffles
Not only do these smooth, minty truffles make a perfect Valentine's treat for someone dear, they are perfect for sharing in tins as Christmas gifts.
8 dozen truffles (48 servings)
1 tablespoon plus 3/4 cup butter, divided
1 1/2 cups granulated (white) sugar
1 (5 ounce) can evaporated milk
2 (4.67 ounce) packages mint Andes candies
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
22 ounces white baking chocolate, divided
1/2 cup semi-sweet chocolate chips
red food coloring, optional
Butter a 15 x 10 x 1-inch jelly-roll pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236°F (113°C) (soft-ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow creme and vanilla until smooth. Spread into prepared 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 the remaining white chocolate; add food coloring if desired. Drizzle over truffles.
Preparation Time: 50 minutes
Refrigeration Time: 1 hour
For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making candy.
Store in an airtight container.
1 serving (2 each) equals 161 calories, 9 g fat (5 g saturated fat), 12 mg cholesterol, 52 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.