New Taffy Apple Tartlets Recipe: Deliciously Tart and Sweet Dessert with a Twist

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Discussion Overview

The thread centers around participants sharing their experiences with a new Taffy Apple Tartlets recipe. Many discuss the balance of flavors, particularly the apple content, and the texture of the caramel used in the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, noted that the tartlets were good but suggested they needed more apples, as the flavor was not prominent.
  • Another participant shared that their daughter made the tartlets for an open house, and while they were well-received, they also felt more apples were needed.
  • Several users mentioned that the caramel becomes hard when cooled, affecting the texture and enjoyment of the tartlets.
  • One participant expressed dissatisfaction with the tartlets, rating them a 6 out of 10, citing a lack of apple flavor and a chewy texture that stuck to their teeth.
  • Another participant reported a positive experience, stating that their tartlets were perfect and received rave reviews from guests.
  • Some participants discussed the idea of modifying the recipe, including using different sizes of apples and adjusting the caramel amounts.
  • One participant suggested that the recipe might benefit from specifying the amount of chopped apples instead of relying on the number of apples, which can vary in size.
  • Several users shared ideas about when to add caramel to avoid it becoming too hard, including adding it after baking.

Areas of Agreement / Disagreement

There is a general agreement among participants that the tartlets could benefit from more apple flavor and that the caramel texture can be problematic. However, opinions differ on the overall enjoyment of the recipe, with some participants loving it and others finding it lacking.

Contextual Notes

Participants shared personal experiences and modifications they considered for the recipe, reflecting a range of cooking skills and preferences.

Who May Find This Useful

Consultants looking for feedback on the Taffy Apple Tartlets recipe or those interested in modifications based on shared experiences may find this discussion helpful.

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!
 
I made these yesterday and I felt cinnamon was missing. Anyone else feel that way too?
 
  • Thread starter
  • #33
MMmmm... never thought of that! A teaspoon or so of our cinnamon or cin plus would make a great addition!
 
KellyTheChef said:
MMmmm... never thought of that! A teaspoon or so of our cinnamon or cin plus would make a great addition!
Click to expand...

Oh, yeah! I have the Sweet Cinnamon Sprinkles. Next time I will try that.
 
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!
 
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.
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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.
 
What about using the marzetta carmel apple dip (a spoonful) instead of carmel squares? Just an idea??
 
  • Thread starter
  • #38
heat123 said:
What about using the marzetta carmel apple dip (a spoonful) instead of carmel squares? Just an idea??
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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)
 
KellyTheChef said:
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)
Click to expand...

I think next time, I may just "try it" at home and see how "oozy" they are lol:p!
 
kspry said:
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.
Click to expand...

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.
 
leftymac said:
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.
Click to expand...

As soon as I saw it I thought the same thing! :) It was the ONLY brand in my store that was Caramel and Butterscotch.
 
  • Thread starter
  • #42
leftymac said:
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.
Click to expand...

I had a very hard time finding it...and when I did, it was that brand!!
 
I bought some butterscotch caramel topping just a few days ago...planning on making these soon (I hope!). I found one that was by Smucker's, called "Special Recipe." Lucked out, I guess! I wonder if that flavor is a limited-time-only kind of thing.
 
I only found the carmel flavor and it still turned out good! I like them and the brach's caramels were nice and soft not hard and chewy!
 
I used Caramel Topping, and it worked well.
 
DessertDivaFL said:
I made these yesterday and I felt cinnamon was missing. Anyone else feel that way too?
Click to expand...

Yes, I just made these and they need cinnamon!
 
I made them and LOVED them. Had lots of people raving over them. I did not add the peanuts, just didn't think they went well with the recipe, but I did add just a dash of cinnamon.
 
They have the peanuts and no cinnamon because caramel apples don't have cinnamon and are often rolled in peanuts. I always tell people they taste like caramel apples so they won't be expecting an apple pie taste.BTW, The Furry Guy suggested substituting cashews for those who don't care for peanuts.
 
raebates said:
They have the peanuts and no cinnamon because caramel apples don't have cinnamon and are often rolled in peanuts. I always tell people they taste like caramel apples so they won't be expecting an apple pie taste.

BTW, The Furry Guy suggested substituting cashews for those who don't care for peanuts.
Click to expand...

I did a practice run of these on Sunday evening and (after reading this thread!) made half with the chopped peanuts and the other half with Sweet Cinnamon Sprinkle instead. I have to say that they were BOTH very good, but for my taste the cinnamon ones definitely were my favorite. I think if/when I demo these at shows in the future, I will offer to do half and half so people can try them both ways and see just how flexible PC recipes really are. A lot of times customers start thinking that you have to follow the recipe exactly, but we can substitute so many things to change them up and make them different.
 
Oh, yeah, I often talk about the many ways you can change up PC recipes. I love their versatility.
 
pamperedlinda said:
I made them for my party at my house last night and I didn't love them. They were okay, but I agree, not enough apple taste in them. I had enough filling for mine - I used the small scoop to fill them. I also thought that they were too chewy and the caramel stuck to my teeth. Plus, I forgot the peanuts! I had them all chopped and ready to go then forgot to put them on. That might have helped. On a scale of 10 - I give them a 6. No WOW factor for me.
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I've made them 3-4 times too.. I've not had a problem I did not find carmel candy for the recipie, but did find camel pieces work better than the carmel chunks.
 
Do you think there would be any way to chop up the caramels so they aren't such a chunk at the bottom? Or would that be too much of a mess?
 
If you can find the caramel bits (near the chocolate chips), a few of those in the bottom works well.
 
I have made this recipe 4 times and use the caramel bits every time. I put about 9 in every tart... umhhh good :)
 
I made these for our team training on Tuesday and they don't have a wow factor for me. I feel like something is missing. IF I ever make these again, I'll make them with cinnnamon in the apple mixture instead of sprinkling it on top.
 
I made these at my show today and forgot to cook the apple mixture. One of my guests had all of the tart shells filled, so we just had to go with it. I baked them 4 minutes longer and ate 1 on the way home. It was deeelish!! Like a caramel apple in a mini crust. Supurb!! When I make these again, I will not ccok my apple mixture again. The caramel was still soft an hour later and we used Kraft caramels. I may try the Werther's or Brach's next time to see if there's any difference.
Deb
 
zmom58 said:
I made these at my show today and forgot to cook the apple mixture. One of my guests had all of the tart shells filled, so we just had to go with it. I baked them 4 minutes longer and ate 1 on the way home. It was deeelish!! Like a caramel apple in a mini crust. Supurb!! When I make these again, I will not ccok my apple mixture again. The caramel was still soft an hour later and we used Kraft caramels. I may try the Werther's or Brach's next time to see if there's any difference.
Deb
Click to expand...

Glad I'm not the only one who didn't microwave the mixture...I didn't bother with it either, and I thought they tasted GREAT. :)
 
raebates said:
If you can find the caramel bits (near the chocolate chips), a few of those in the bottom works well.
Click to expand...

I can't find the caramel bits around here but got them last year & I love them! They are so easy to work with.

I am hoping it's a seasonal thing. If they show up, I'm stocking up! :chef:
 

Frequently Asked Questions

What ingredients do I need for the Taffy Apple Tartlets?

To make the Taffy Apple Tartlets, you will need the following ingredients: tart apples (like Granny Smith), pre-made tartlet shells, brown sugar, butter, cinnamon, and a pinch of salt. You may also want to have some caramel sauce for drizzling on top for added sweetness.

How long does it take to prepare the Taffy Apple Tartlets?

The preparation time for the Taffy Apple Tartlets is approximately 15 minutes, and the baking time is around 20-25 minutes. Overall, you can expect to have these delicious dessert tartlets ready in about 40-45 minutes.

Can I use a different type of apple for the tartlets?

Yes, you can use different types of apples if you prefer. While tart apples like Granny Smith are recommended for their balance of sweetness and tartness, you can also experiment with sweeter varieties like Fuji or Honeycrisp. Just keep in mind that the flavor profile will change slightly.

Are Taffy Apple Tartlets suitable for special dietary needs?

The Taffy Apple Tartlets can be modified to accommodate certain dietary needs. For a gluten-free option, you can use gluten-free tartlet shells. Additionally, you can substitute the butter with a dairy-free alternative for a vegan version. Always check ingredient labels to ensure they meet your specific dietary requirements.

How should I store leftover Taffy Apple Tartlets?

Leftover Taffy Apple Tartlets should be stored in an airtight container in the refrigerator. They can typically be kept for up to 3 days. To enjoy them warm, you can reheat them in the oven for a few minutes before serving.

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