Peter’s® Caramel Loaf – 5 lb. – Ready-to-Use Caramel for Caramel Apples & Candy Making

Skip the time and hassle of unwrapping individual caramels! Peter’s 5 lb. Caramel Loaf is a convenient, ready-to-use caramel that’s perfect for professional candy makers, bakeries, home bakers, and anyone making delicious caramel treats.

Peter’s Caramel has a traditional, rich caramel flavor with a generous buttery taste at the forefront and a touch of toasted sweetness for a smooth, well-balanced flavor.

It’s an excellent choice for caramel apples, caramel candy centers, turtles, salted caramel chocolate fudge, chocolate-covered caramels, pretzels, candy bars, brownies, cookies, dessert fillings, drizzling, and more.

Pair Peter’s Caramel Loaf with Peter’s Chocolate for an especially delicious combination when making gourmet caramel centers, turtles, chocolate-covered caramel apples, and other handcrafted candies.

Product Details

• 5 lb. Caramel Loaf
• Ready to use
• No unwrapping individual caramels
• Rich, buttery traditional caramel flavor
• Smooth and easy to melt
• Excellent for dipping and coating
• Great for candy making and baking
• Ideal for caramel apples, turtles, caramel centers, fudge, and more
• Great for both home and professional candy makers

Caramel Melting Tips

Microwave Melting:
Place caramel in a microwave-safe dish. Microwave on HIGH for 1 minute, then stir. Continue heating at 50% power for 1 minute, then stir again. Repeat at 50% power until the caramel is thoroughly melted. Be careful not to scorch the caramel.

To Thicken Caramel:
Add ½ to 1 oz. confectioners’ sugar per 1 lb. of caramel.

To Soften Caramel:
Add ½ to 1 teaspoon evaporated milk per 1 lb. of caramel.

Storing Leftover Caramel:
Unused caramel may be cooled to room temperature and reused. Seal remaining caramel in an airtight container for storage.

Caramel Apple Tips

For beautiful caramel apples with excellent coverage:

Prepare Your Apples:
Wash apples thoroughly to remove any wax and dry completely. Insert the stick into the stem side of the apple. Do not pierce through the bottom.

Maintain the Proper Temperature:
Keep the caramel between 160–180°F while dipping. Completely coat the apple with caramel, including the pierce point around the stick, to help maximize shelf life.

Help the Caramel Set Faster:
After dipping, refrigerate the caramel apples for approximately 10–15 minutes. This helps the caramel set quickly and can minimize caramel “feet” or pooling around the bottom of the apple.

Avoid Prolonged Refrigeration:
Avoid refrigerating the finished apples for extended periods, as this can cause condensation to form.

For a Firmer “Never Fall” Caramel Coating:
Add 1 lb. of confectionery coating per 5 lbs. of Peter’s Caramel Loaf. This creates a firmer caramel coating that further resists cold flow.

Ingredients

Corn Syrup, Sugar, Milk, Fructose, Hydrogenated Coconut Oil, Butter, Mono and Diglycerides, Salt, Soy Lecithin, Vanillin.

Contains: Milk and Soy.

Great For

Caramel apples • Turtle candies • Caramel centers • Chocolate-covered caramels • Salted caramel fudge • Pretzels • Candy bars • Brownies • Cookies • Dessert fillings • Drizzling • Homemade candies • Holiday treats

Peter’s Caramel Loaf makes homemade caramel treats easier — rich, buttery caramel without unwrapping piece after piece!