New Taffy Apple Tartlets

Page 2 of 3 FirstFirst 123 LastLast
  1. #21

    Join Date
    Sep 2005
    Location
    West Michigan
    Posts
    20,725
    I have found that the Werther's caramels are softer than Kraft. They work much better in recipes like this.

  2. #22
    Ginger428's Avatar
    Join Date
    Mar 2006
    Location
    City Island, NY
    Posts
    4,499
    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!

  3. #23
    Stephaniecafe's Avatar
    Join Date
    Mar 2008
    Posts
    370
    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

    Join Date
    Sep 2005
    Location
    West Michigan
    Posts
    20,725
    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.....)

  5. #25
    Stephaniecafe's Avatar
    Join Date
    Mar 2008
    Posts
    370
    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
    Humble Beginnings's Avatar
    Join Date
    May 2008
    Location
    Algonquin, Illinois
    Posts
    674
    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
    Ginger428's Avatar
    Join Date
    Mar 2006
    Location
    City Island, NY
    Posts
    4,499
    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!!

  8. #28
    PCGINA's Avatar
    Join Date
    Mar 2006
    Location
    Oregon
    Posts
    1,245
    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

  9. #29

    Join Date
    Sep 2005
    Location
    West Michigan
    Posts
    20,725
    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!

  10. #30
    jillbean
    Guest
    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
    DessertDivaFL's Avatar
    Join Date
    Jun 2008
    Location
    SW FL
    Posts
    1,315
    I made these yesterday and I felt cinnamon was missing. Anyone else feel that way too?

  12. #32
    KellyTheChef's Avatar
    Join Date
    Jan 2006
    Location
    Hartville, Ohio
    Posts
    7,786
    MMmmm... never thought of that! A teaspoon or so of our cinnamon or cin plus would make a great addition!

  13. #33
    DessertDivaFL's Avatar
    Join Date
    Jun 2008
    Location
    SW FL
    Posts
    1,315
    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.

  14. #34

    Join Date
    Aug 2008
    Posts
    3
    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
    kspry's Avatar
    Join Date
    Jul 2007
    Location
    Future Director, KS
    Posts
    993
    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
    heat123's Avatar
    Join Date
    Sep 2005
    Location
    La Mesa ~CA
    Posts
    7,058
    What about using the marzetta carmel apple dip (a spoonful) instead of carmel squares? Just an idea??

  17. #37
    KellyTheChef's Avatar
    Join Date
    Jan 2006
    Location
    Hartville, Ohio
    Posts
    7,786
    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)

  18. #38
    heat123's Avatar
    Join Date
    Sep 2005
    Location
    La Mesa ~CA
    Posts
    7,058
    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!

  19. #39
    leftymac's Avatar
    Join Date
    Jan 2008
    Location
    Franklin Park, NJ
    Posts
    1,756
    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
    kam
    kam is offline
    CS Leader kam's Avatar
    Join Date
    Mar 2006
    Location
    York, PA
    Posts
    3,393
    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.

Page 2 of 3 FirstFirst 123 LastLast

Similar Pampered Chef Threads

  1. Taffy Apple Salad
    By mpkegley in Recipes and Tips
    Replies: 4
    06-12-2008, 12:15 PM
  2. Taffy Apple Trifle?
    By JAE in Recipes and Tips
    Replies: 32
    10-19-2007, 10:01 PM
  3. Taffy Apple Pizza
    By basketmom2 in Recipes and Tips
    Replies: 9
    02-28-2006, 11:34 PM
  4. Taffy Apple Pizza
    By Laurenncraigory in Recipes and Tips
    Replies: 3
    10-18-2005, 03:29 PM
  5. Taffy Apple Pizza
    By Deborah Czarnecki in Recipes and Tips
    Replies: 21
    09-20-2005, 09:33 PM

Tags for this Thread