Chocolate and Mint Equals True Love

At least in my husband’s economy. We had a mint chocolate wedding cake. His mom always made him a chocolate cake with cream filling flavored with mint and mint icing for his birthday. We were at Ron’s parent’s farm on December 29 and 30th to celebrate a late Christmas. For the year of his birth, my husband was the first baby born in his county; he is a New Year baby! So, since his birthday was right around the corner, his mom made him his favorite, a half-sheet-cake! When we left, she sent us home with a Tupperware full of cake.

When we returned on Easter Sunday, I didn’t want to bring back her Tupperware empty.  Okay, that is kind of a lie. I always forget things like a Tupperware dish, but if I fill it up with something that took me time to do, I remember. So, for today’s ”Recipe for Success,” I am going to share the recipe that I made to fill my mother-in-laws Tupperware dish. This recipe isn’t a super quick nutritious meal, but these are fun and easy to make. Oh, and if you decide to make them, I would definitely count the time in Family and Consumer Sciences.

True Love Truffles

Ingredients:

• 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 creme
• 1 teaspoon vanilla extract
• 22 ounces white baking chocolate, divided
• 1/2 cup semisweet chocolate chips
• Green food coloring, optional

Directions:

Step 1: Butter a 15-in. x 10-in. x 1-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. 

Step 2: Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet. 

Step 3: 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.

Step 4: (Optional) Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container.

Beginning in ‘Step 2′ even younger children can help make these truffles. The first step is dangerous! I burned my little finger on the hot candy and got quite a bad blister. But, anyone who cooks and stirs regularly and is paying attention can probably avoid the burn. I didn’t end up coloring the white chocolate in the final step. Apparently there is special food color for chocolate that isn’t water based. If you use your regular food coloring the melted chocolate will seize and harden immediately, right before your eyes. Ask me how I know that! But, even with the white chocolate drizzles, the truffles are pretty. I put the melted chocolate in a sandwich bag and snipped the corner and “piped” the chocolate rather drizzling it.

Recipe For Success is a part of Home Education Week!
Check Dana’s blog for links to other homeschooler’s stories!