|taste of home photo|
Oh yeah, baby
A delightful and very smooth truffle that is absolutely delicious. Makes a haughty, kissable gift for anytime but especially favored for Valentine's Day.
Easy to make and a great treat. There are many variations of this recipe with many varying tastes, but I like this one I modified last year, creamy with a nice mint burst of flavor. Enjoy!
makes about 8 dozen
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
1 jar (7 ounces) marshmallow crème
1 tablespoon peppermint schnapps
22 ounces white baking chocolate, divided
1/2 cup semisweet chocolate chips
Food coloring, optional
Butter a 15 x 10 inch pan with 1 tablespoon butter and 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 crème and schnapps until smooth. Spread into prepared pan, cover and refrigerate for 1 hour.
Make 7 equally spaced cuts lengthwise down the mixture. Make 11 equally spaced cuts opposite cutting candy into 96 pieces. Roll each piece 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 the white chocolate and the chocolate chips. Dip balls in melted chocolate and place on waxed paper to harden. Melt the remaining white chocolate adding food coloring if desired. Drizzle over truffles. Store in an airtight container.