Description
Peter's Caramel Loaf is a melting caramel for caramel apples, pecan caramel clusters and caramel candy centers. Mix in nuts or coconut for your own confections.
What you receive
One 5 lb loaf of Peter's Caramel.
How to melt
Melt to about 160 to 180°F so the caramel can be poured or used for dipping. Caramel gets very hot and scorches easily, so keep the heat low and stir gently.
Microwave:
- Place the caramel in a microwave-safe bowl (one with a handle is easiest).
- Heat on high for 1 minute, then stir.
- Heat on 50% power for 1 minute, then stir again.
- Repeat at 50% power until fully melted.
A double boiler or a water-jacketed melter also works and is less likely to scorch than direct heat.
Adjusting the consistency
- Thicker: add ½ to 1 oz powdered sugar per 1 lb of caramel.
- Softer: add ½ to 1 tsp evaporated milk per 1 lb of caramel.
- Losing its shape at room temperature: add 1 lb of white confectionery wafers per 5 lb of melted caramel.
Storage
Store in a cool, dry place free of strong odors, ideally 55 to 65°F with low humidity. Wrap any unused caramel tightly to keep it fresh.
Ingredients & allergens
Corn syrup, sugar, milk, water, fructose, hydrogenated coconut oil, butter (cream [milk], salt), mono- and diglycerides, salt, soy lecithin, vanillin (an artificial flavor).
Contains: milk and soy. Always check the current package label.
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