A truly traditional caramel with a generous buttery taste at the forefront and a touch of brown sugar’s toasted sweetness. Remarkably workable with a lovely stretch, soft but not gooey, it never fails to delight. For pure caramel confections and pecan caramel clusters, it provides the definitive caramel experience. And for caramel apples, it coats with a creamy, shimmering finish.
Use Peter's vanilla caramel in all sorts of delicious ways. Use as a cake filling, centres of chocolates or drizzle on ice cream. One of our favorites is to drizzle it over an apple pie for that extra special taste.
This product is certified Kosher.
125ºF - 150ºF is the melting point for easy pouring.
You can melt it on the stove (on medium heat). oven (200ºF for about an hour to an hour and a half). microwave (1 minute increments at 50% power, stirring every minute until melted).
Store caramel in a cool, dry place in a sealed container
To thicken caramel add ½ to 1 oz. confectioner's sugar to 1lb. of caramel.
To thin the caramel add a little heavy cream
For caramel apples use 1lb white confectionary coating to the 5lbs Peter’s Caramel loaf.
Be sure the wax is removed from the apples.
Chill or refrigerate apples immediately after dipping for approximately 30 minutes to ‘set’ the caramel
