More Great Recipes: Truffle


User Avatar
Member since 2009

Serves 36 | Prep Time 25 | Cook Time 25


1 1/2 C. sugar
3/4 C. butter (NO SUBSTITUTES)
1 (5 oz.) can evaporated milk
2 (4.67 oz.) pkg. mint Andes candies (56 pieces total)
1 ((7 oz.) jar Marshmallow cream
1 tsp. vanilla extract
22 oz. white baking chocolate, divided
1/2 C. semisweet chocolate chips
Green or red food coloring (optional)

In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236ºF (soft ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in Marshmallow cream and vanilla extract until smooth. Spread into a buttered 15 x 10-inch pan; cover and refrigerate for 1 hour.

Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a wax paper-lined baking sheet.

In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips. Dip balls in melted chocolate; place on wax paper to harden. Melt remaining white chocolate; add food coloring, if desired. Drizzle over truffles. Store in an airtight containers. Yields 8 dozen

Pairs Well With


My family loves my version-try it!

A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana