True love truffles I began giving these smooth, minty truffles in tins as Christmas gifts and now I can’t go a year without sharing them. They also make a perfect Valentine’s treat.

Ingredients 

1 tablespoon butter 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 (56 pieces total)

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

Method

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

Notes and Tips 

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.