True Love Truffles
1 1/2 cups sugar
3/4 cup butter (no substitutes)
1 5 oz can evaporated milk
2 packages mint Andes Candies (56 pieces total)
1 jar marshmallow creme
1 tsp vanilla
18 ounces white baking chocolate
1/2 cup semisweet chocolate chips
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 reaches 236 degrees (soft ball stage). Remove from the heat. Stir in the candies utnil melted and the mixture is well blended. Stir in marshmallow creme and vanilla until smooth (this takes some juice, just to warn you). Spread into a butered 15″10″1″ pan; cover and chill for 1 hour. Cut into 96 pieces; roll each into a ball (mixture will be soft-unless you forget about it for 2 days like I did). Place on a wax paper-lined baking sheet.
In a heavy saucepan or microwaveable bowl, melt the white chocolate and chocolate chips. Dip the balls in the melted chocolate; place on wax paper to harden. Store in an airtight container.