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Pampered Chef Thread: New Taffy Apple Tartlets

  1. #21

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    Default Re: New Taffy Apple Tartlets

    I have found that the Werther's caramels are softer than Kraft. They work much better in recipes like this.
    Becky D.
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  2. #22
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    Quote Quote by ChefBeckyD View Post
    I have found that the Werther's caramels are softer than Kraft. They work much better in recipes like this.
    thats good to know...Thanks!
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  3. #23
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    Quote Quote by ChefBeckyD View Post
    I have found that the Werther's caramels are softer than Kraft. They work much better in recipes like this.
    Hooray! Thanks for that info! You rock!

  4. #24

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    Quote Quote by Chef Stephanie Petersen View Post
    Hooray! Thanks for that info! You rock!

    Just don't grab the Werther's hard candies by mistake! (not saying that I did...but just a warning, you know.....)
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  5. #25
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    Quote Quote by ChefBeckyD View Post
    Just don't grab the Werther's hard candies by mistake! (not saying that I did...but just a warning, you know.....)
    Yea, because not only would you rock, but my tarts would be rocks! Haaa!

  6. #26
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    Had these and couldn't stop popping them in my mouth!! Used Werthers and they were awesome going to make them for my Open House in Oct.

  7. #27
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    Quote Quote by ChefBeckyD View Post
    I have found that the Werther's caramels are softer than Kraft. They work much better in recipes like this.
    Of course I'm thinking of making them for tonights meeting & checked what I have & they're Kraft!!
    Be kinder than necessary, for everyone you meet is fighting some kind of battle...

    Ginger
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  8. #28
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    Quote Quote by ChefBeckyD View Post
    I have found that the Werther's caramels are softer than Kraft. They work much better in recipes like this.
    So..... did you still use 1/2 of a Werther caramel in the bottom?

    ~G
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  9. #29

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    Quote Quote by PCGINA View Post
    So..... did you still use 1/2 of a Werther caramel in the bottom?

    ~G
    Yes.....they are also easier to cut!
    Becky D.
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  10. #30
    jillbean
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    Now I am going to have to try this out!! I may have to have DH stop and get the stuff that I need on the way in from work!

  11. #31
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    I made these yesterday and I felt cinnamon was missing. Anyone else feel that way too?
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  12. #32
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    MMmmm... never thought of that! A teaspoon or so of our cinnamon or cin plus would make a great addition!
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  13. #33
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    Quote Quote by KellyTheChef View Post
    MMmmm... never thought of that! A teaspoon or so of our cinnamon or cin plus would make a great addition!
    Oh, yeah! I have the Sweet Cinnamon Sprinkles. Next time I will try that.
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  14. #34

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    I have read and heard mixed comments about these. Yesterday we made them. We used 2 Granny Smith apples. They were a HUGE success!!! Actually we had extra filling. I think the size of the apple may play a big factor in making this. One individual commented that cinnamon was missing, but then again a carmel/taffy apple wouldn't have cinnamon. Good idea regarding the peanuts though...I was planning on putting them into an open house set up!

  15. #35
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    the recipe may have been written better if they called for X cups of chopped apples, rather than just "two granny smiths" since they can vary in size so much.
    I thought this too, when I was making them. It should read "x cups of chopped apple ( about 2 medium)".

    I had trouble finding "butterscotch caramel sauce". There was either butterscotch, or caramel, but nothing marked butterscotch caramel. I used butterscotch.

  16. #36
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    What about using the marzetta carmel apple dip (a spoonful) instead of carmel squares? Just an idea??
    Heather Lynn

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  17. #37
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    Quote Quote by heat123 View Post
    What about using the marzetta carmel apple dip (a spoonful) instead of carmel squares? Just an idea??
    If you were gonna eat them warm, I think that would ooze out a lot. If you were going to serve them completely cooled, it would be yummy! (Not that oozy caramel is a bad thing, though!! lol)
    Kelly
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  18. #38
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    Quote Quote by KellyTheChef View Post
    If you were gonna eat them warm, I think that would ooze out a lot. If you were going to serve them completely cooled, it would be yummy! (Not that oozy caramel is a bad thing, though!! lol)
    I think next time, I may just "try it" at home and see how "oozy" they are lol!
    Heather Lynn

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  19. #39
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    Quote Quote by kspry View Post
    I thought this too, when I was making them. It should read "x cups of chopped apple ( about 2 medium)".

    I had trouble finding "butterscotch caramel sauce". There was either butterscotch, or caramel, but nothing marked butterscotch caramel. I used butterscotch.
    I only found one brand -- Mrs. Richardson's Butterscotch Caramel sauce, in the exact same size jar listed in the recipe. My guess is that's the one they used in the test kitchens.

  20. #40
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    Quote Quote by leftymac View Post
    I only found one brand -- Mrs. Richardson's Butterscotch Caramel sauce, in the exact same size jar listed in the recipe. My guess is that's the one they used in the test kitchens.
    As soon as I saw it I thought the same thing! It was the ONLY brand in my store that was Caramel and Butterscotch.
    Kathleen

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