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True Love Truffles

A few years ago, I began giving these smooth, minty truffles in tins as Christmas gifts. Now I can't go a year without sharing them. They also make a perfect Valentine's treat for someone dear. -Kim Weiesnbach, Claremore, Oklahoma

48 ServingsPrep: 50 min. + chilling

Ingredients

1 tablespoon plus 3/4 cup butter, divided
1-1/2 cups sugar
1 can (5 ounces) evaporated milk
2 packages (4.67 ounces each) mint Andes candies
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
22 ounces white baking chocolate, divided
1/2 cup semisweet chocolate chips
Green food coloring, optional

Directions

Butter a 15-in. x 10-in. x 1-in. 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°
(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 waxed paper-lined baking sheet.
In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white
chocolate and chocolate chips. Dip balls in melted chocolate; place
on waxed paper to harden. Melt the remaining white chocolate; add

2 of 2

True Love Truffles (continued)

Directions (continued)

food coloring if desired. Drizzle over truffles. Store in an
airtight container. Yield: 8 dozen.

Nutrition Facts: 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.