True Love Truffles

• 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

1. Butter a 15x10x1-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 236u0b0 (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.
2. Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined
3. .
4. 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.

butter, sugar, milk, mint andes, marshmallow creme, vanilla, chocolate, chocolate chips, green food coloring

Taken from www.tasteofhome.com/recipes/true-love-truffles/ (may not work)