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

Ingredients:

• 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

Instructions:

1. In a medium saucepan, combine the apples, cream, allulose, vanilla, ¼ teaspoon cinnamon, butter, and salt.
2. Place over high heat and bring to a boil.
3. 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.
4. 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.
5. Spoon the caramel-apple mixture by the heaping teaspoon onto a parchment-lined cookie sheet.
6. Roll the portions into balls and return to the refrigerator to chill for 15 minutes more.
7. Place the melting wafers in a small heat-proof bowl and microwave in 10-second intervals, stirring in between, until melted.
8. Drop one of the balls into the melted wafers and cover with melted wafers using a fork.
9. Remove the ball from the melted wafers with the fork and tap on the side of the bowl to remove the excess.
10. Carefully slide the ball off of the fork using a toothpick.
11. Repeat with the remaining balls.
12. Transfer the remaining melted wafers to a piping bag.  If they are beginning to harden, microwave for about 10 seconds first.
13. Pipe a squiggle pattern onto the top of each truffle, then sprinkle with a bit of cinnamon.
14. Return the truffles to the refrigerator to firm up, about 15 minutes.
15. Store in an airtight container in the refrigerator for up to 5 days.