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Recipe: True Love Truffles
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 1/2 |
c |
sugar |
| 3/4 |
c |
butter |
| 5 |
oz |
evaporated milk |
| 9 |
oz |
mint Andes candies, 56 pieces total |
| 7 |
oz |
marshmallow creme |
| 1 |
tsp |
vanilla extract |
| 22 |
oz |
white baking chocolate, divided |
| 1/2 |
c |
semisweet chocolate chips |
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Instructions
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1) In a heavy saucepan, combine sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly.
2) Reduce heat; cook and stir until a candy thermometer reads 236-degrees (soft-ball stage). Remove from the heat.
3) Stir in candies until melted and mixture is well blended. Stir in marshmallow creme and vanilla until smooth.
4) Spread into a buttered 15-in. x 10-in. x 1-in. pan; cover and refrigerate for 1 hour.
5) Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet.
6) In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips.
7) Dip balls in melted chocolate; place on waxed paper to harden.
8) Melt the remaining white chocolate; add food green coloring if desired. Drizzle over truffles.
9) Store in an airtight container.
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