Here's a seasonal treat that puts a ridiculous tasty twist on a fall staple -- caramel apple truffles. Trust me when I say they will blow you away.
In the middle there's a creamy apple-spiked center that I could eat alone with a spoon. But they don't stop there. In this recipe from Shugary Sweets, they're then dipped in caramel and topped with a coating of chocolate and some chopped peanuts or even Halloween-themed sprinkles if you like. Oh. My. YUM!
Served on sticks, they're also cute, and a make perfect addition to a party spread.
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Caramel Apple Truffles
2 cup granulated sugar3/4 cup heavy cream1/4 cup unsalted butter3 cup white chocolate, chopped (or morsels)7oz jar marshmallow cream1 cup peeled apples, diced (I used crunchpak apples)1 tsp cinnamon1/4 tsp nutmeg1/2 tsp allspice
For the Coating:
2 bags (14oz each) Kraft caramels, unwrapped
2 Tbsp water
2 lb chocolate candy coating, melted
1 1/2 cup lightly salted peanuts, chopped
Begin by mixing sugar, cream and butter in medium saucepan over medium-high heat. Stirring constantly, bring mixture to a boil.
Continue to boil for 4 FULL minutes, stirring constantly.
Pour hot mixture into large freezer-safe mixing bowl. Add white chocolate, marshmallow, cinnamon, nutmeg, allspice and apples.
Mix until chocolate is completely melted (about 2 minutes). Freeze bowl for about 2 hours (or refrigerate overnight).
Scoop mixture into 1 1/2 inch balls on a large parchment paper lined cookie sheet. Stick a small popsicle stick (I found the mini sized ones at Michaels, about 2 inch) Refreeze for 2 hours. Don't worry if they are misshapen. After this second freeze you can reform them into balls before dipping in caramel.
In large microwave safe bowl, add unwrapped caramels and water. Microwave on high for 2 1/2 minutes, stirring after each 30 second interval.
Dip each truffle in melted caramel, twisting and tapping until excess drips off. After dipping about a dozen, go back to the dipped ones and re-shape with your hands, pressing the caramel back into a ball shape. Freeze immediately! If truffles get too soft to dip in caramel, stick back in the freezer for 15 minutes. Go change your load of laundry. Have a snack. Then do the next dozen.
Once all truffles are dipped in caramel and in the freezer, melt your chocolate according to package directions. Pour melted chocolate in a bowl. Have your bowl of chopped peanuts next to it. Take your frozen truffles and dip in melted chocolate, tapping a couple times to remove excess chocolate. Sprinkle immediately with peanuts and return to parchment paper. Continue until all truffles have been dipped.
Now eat 2 as your reward. You deserve it! Store truffles in refrigerator. OR, if you're not going to be using within several days, place truffles in freezer safe container or ziploc bag and freeze. Return to refrigerator to thaw for an hour before eating!
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