- 8
0/5
(0 Votes)
Ingredients
- 1 1/2 c. sugar
- 3/4 c. butter
- 1 c. evaporated milk
- 2 pkgs. (4.57 oz) Andes candy
- 1 jar (7 oz.) marshmallow cream
- 1 tsp. vanilla
- 22 oz. white chocolate
- 1/2 c. chocolate chips
Preparation
Step 1
In heavy saucepan, combine sugar, butter, and milk. Bring to boil, stirring constantly. Reduce heat, cook and stir until 236 degrees (soft ball). Remove from heat.
Add candies and stir until melted. Add marshmallow cream and vanilla. Spread in 15x10x1" buttered pan; refrigerate 1 hour. Cut into 96 pieces; roll into balls.
Melt 18 oz. white chocolate with the chocolate chips. Dip balls. Melt remaining white chocolate; add green food coloring. Decoratively drizzle.