True Love Truffles Recipes

TRUE LOVE TRUFFLES

True Love Truffles image

A few years ago, I began giving these smooth, minty truffles in tins as Christmas gifts. Now I can't go a year without sharing them. They also make a perfect Valentine's treat for someone dear. -Kim Weiesnbach, Claremore, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 dozen.

Number Of Ingredients 9

Ingredients

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

Steps:

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 236° (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. , Cut into 96 pieces; roll each 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 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.

Nutrition Facts : Calories 161 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 52mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

TRUE LOVE TRUFFLES

True Love Truffles image

Make and share this True Love Truffles recipe from Food.com.

Provided by cellogirl2

Categories Candy

Time 1h

Yield 8 dozen

Number Of Ingredients 9

Ingredients

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

Steps:

In heavy saucepan, combine sugar, butter, and milk.
Bring to boil over medium heat, stirring constantly.
Reduce heat; cook and stir until a candy thermometer reads 236 F (soft-ball stage). Remove from the heat.
Stir in candies until melted and mixture is well blended.
Stir in marshmallow crème and vanilla until smooth.
Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.
Cut into 96 pieces; roll each 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 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 airtight container.

Nutrition Facts : Calories 996.7, Fat 51.4, SaturatedFat 31.5, Cholesterol 61.8, Sodium 237.7, Carbohydrate 138.4, Fiber 1.3, Sugar 101.6, Protein 7.3

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