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“From TOH, haven't tried.”
READY IN:
1hr
YIELD:
8 dozen
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

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

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