A high quality, ready-to-use caramel made of the finest ingredients.
Perfect for ready-made caramel centers or for caramel apples.
Convenient 5 lb. loaf, so no need to unwrap all of those little caramels.
Rich and creamy, and soft...but not too soft, Peter's Caramel is perfect for caramel apples
Caramel Apple Tips
For best results, raise caramel to 200 degrees, slowly, and maintain this temperature during dipping.
If using the microwave, you can expect to see bubbles form in your caramel when it reaches higher boiling temperatures. These can be reduced by pouring the caramel from one container to another, from a little bit of height above the lower container, and pouring in a thin stream. The bubbles of air are squeezed out and reduced in size. For best results, heat in a heavy duty pan, slowly, in the oven instead.
Use caution when stirring your caramel so as not to whip in air bubbles that may diminish the glassy surface of your caramel apples
Use sturdy sticks to pierce through the stem side of your apple, but don't pierce all the way through to the bottom. This will prevent liquid from forming at the bottom of your apple.
Dip your caramel apple all the way to the top, covering all portions of the apple, and cover the piercing for longest shelf life.
To avoid a wide "foot" refrigerate your apples immediately after dipping to stop the "flow".
High humidity will affect the appearance of your caramel. Sugar naturally pulls moisture from the air, and caramel is no exception.
Thoroughly wash the wax off of your apples to avoid bubbles appearing after dipping. There are several methods of washing. Watch the video to determine which method will work best for you.