True Love Truffles

• 1 12 cups sugar
• 34 cup butter (no substitutes)
• 1 (5 ounce) can evaporated milk
• 2 (4 2/3 ounce) packagesmint Andes mints candies (56 pieces total)
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract
• 22 ounces white baking chocolate, divided
• 12 cup semi-sweet chocolate chips
• green food coloring (optional)

1. In heavy saucepan, combine sugar, butter, and milk.
2. Bring to boil over medium heat, stirring constantly.
3. Reduce heat; cook and stir until a candy thermometer reads 236 F (soft-ball stage).
4. Remove from the heat.
5. Stir in candies until melted and mixture is well blended.
6. Stir in marshmallow creme and vanilla until smooth.
7. Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.
8. Cut into 96 pieces; roll each into a ball (mixture will be soft).
9. Place on a waxed paper-lined baking sheet.
10. In a heavy saucepan or microwave-safe bowl, melt 18 oz.
11. of white chocolate and chocolate chips.
12. Dip balls in melted chocolate; place on waxed paper to harden.
13. Melt the remaining white chocolate; add food coloring if desired.
14. Drizzle over truffles.
15. Store in airtight container.

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

Taken from www.food.com/recipe/true-love-truffles-290244 (may not work)