Caramel Apple Truffles
Yield: ~10 truffles
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cooling Time: 1 hour and 15 minutes
- Total Time: 1 hour, 40 minutes
- 1 cup Bake Believe® White Melting Wafers
- 1 Granny Smith apple, peeled, cored, and finely diced into ⅛-inch pieces
- ½ cup heavy cream
- 6 tablespoons allulose
- ½ teaspoon vanilla
- ¼ teaspoon plus 1 teaspoon cinnamon, divided
- 1 tablespoon unsalted butter
- Heavy pinch of salt
- In a medium saucepan, combine the apples, cream, allulose, vanilla, ¼ teaspoon cinnamon, butter, and salt.
- Place over high heat and bring to a boil.
- Reduce to medium-high heat and cook, stirring frequently, until the mixture becomes very thick and the apples begin to stick together, about 11 minutes.
- Set the caramel-apple mixture aside to cool for 5 minutes, then transfer to a heat-safe bowl and chill in the refrigerator until firm, about 45 minutes.
- Spoon the caramel-apple mixture by the heaping teaspoon onto a parchment-lined cookie sheet.
- Roll the portions into balls and return to the refrigerator to chill for 15 minutes more.
- Place the melting wafers in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
- Drop one of the balls into the melted wafers and cover with melted wafers using a fork.
- Remove the ball from the melted wafers with the fork and tap on the side of the bowl to remove the excess.
- Carefully slide the ball off of the fork using a toothpick.
- Repeat with the remaining balls.
- Transfer the remaining melted wafers to a piping bag. If they are beginning to harden, microwave for about 10 seconds first.
- Pipe a squiggle pattern onto the top of each truffle, then sprinkle with a bit of cinnamon.
- Return the truffles to the refrigerator to firm up, about 15 minutes.
- Store in an airtight container in the refrigerator for up to 5 days.