(Bonnie Hill)1 1/2 cups white sugar
In heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until candy thermometer reaches 236 degrees (soft boil). Remove from heat. Stir in candies until melted and mixture is well blended. Use a large wire whisk to stir in Fluff or marshmallow creme and vanilla until smooth. Spread into a buttered 15x10x1-inch pan; cover and refrigerate 1 hour. Cut into pieces; roll into balls (1/2-inch to 1-inch) (mixture will be soft). Place on wax paper or quick release foil on a cookie sheet. Chill. In a double boiler, melt chocolate. Dip truffles in chocolate, coating completely. Chill. Melt white mint chocolate over double boiler, adding food coloring if desired. Drizzle on top of chocolate covered truffles. Chill.