Caramel Apple Truffles
So here I am in the midst of apple week and I have a special dedication to today’s post.
Do you all know Jen from My Kitchen Addiction? Guess what? She’s having a baby girl!!
And today a bunch of us bloggers are throwing her a virtual baby shower. Thanks to Amber from Bluebonnets and Brownies and Tracy from Sugarcrafter for organizing this!
And I’m here. In the middle of apple week. What to make for a virtual baby shower? Can’t very well do a cute little cupcake….When it hit me. Babies…the apples of our eye. Get it? Yes?
Here’s how I first “met” Jen. And how I’ve been stalking her ever since…
She hosts a monthy kitchen bootcamp on her blog. She gives a challenge, people submit their recipes, and she does a little roundup of some of the great stuff.
Way back when I was just a nobody in this blogging world (um, yeah, I’m totally assuming here that I’m now a somebody, just go with me), I had been reading a few blogs. Jen’s was one of the first one’s I started reading. In February 2011 she hosted a Kitchen Bootcamp for “braising and stewing.”
Guess who submitted a recipe (with an AWFUL photo)?
Yep. This girl.
See it here: ROUNDUP
So sweet of her to feature me like that! I think back then I wasn’t even officially a food blog, and only my family was reading….
I’m pretty sure my family has stopped reading at this point.
So. CONGRATS JEN on your little apple!
Hey. you could name her Apple. I hear all the cool kids are doing that. Just sayin….
I wish you all the love and joy that holding a sweet baby brings! May you and your husband be blessed!
If you haven’t entered the giveaway for all the Crunchpak Swag and extra goodies, click HERE!!
Caramel Apple Truffles are amazing. The center is filled with a homemade apple pie truffle filling (took me three tries to get this baby right)! Then it’s coated in caramel, chocolate and peanuts. I had several people who tried these say they are the best thing ever…I have to agree!
These little truffles here are a lot of work. I’m not going to lie. To clarify, it’s not hard work, just quite a few steps. But let me tell you they are so worth every step! Plus this recipe makes about 72 truffles. AND you can freeze them. So make them, freeze them, and eat one a day for the next 72 days. Or something like that….
Check out all the other participants in the Baby Shower here….
Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
Tracey’s Culinary Adventures | Caramelized Onion, Gruyere and Bacon Spread
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
GoodLife Eats | Coconut Lemon Banana Bread
Check out all the other Applicious bloggers here…
Jocelyn from Inside BruCrew Life
Don’t forget to follow along on our Applicious Goodies Pinterest Board!!
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Caramel Apple Truffles
For the Truffle Center:
- 2 cup granulated sugar
- 3/4 cup heavy cream
- 1/4 cup unsalted butter
- 3 cup white chocolate, chopped (or morsels)
- 7oz jar marshmallow cream
- 1 cup peeled apples, diced (I used crunchpak apples)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 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!