And while we did post some helpful hints on how to dip apples, we thought we’d also post everything you need to know about our Peter’s Caramel Loaf:
How much caramel is in a loaf?
- 5 lbs. (80 oz.)
What is the melting point of caramel?
- Caramel should be melted to approximately 125-150 degrees F for easy pouring.
Is there more than one way to melt caramel?
- Stove Top: Just remember the melting point.
- Oven: Turn oven to lowest setting (200 degrees F) and place caramel in a French Oven (We LOVE Le Creuset). Caramel will take approximately 60-90 minutes to melt completely.
- Microwave: In a microwave-safe bowl, cook caramel on high for one minute. Stir and then repeat with only 50% power for one minute. Repeat until caramel is melted
Which way of melting does Gygi’s prefer?
- Glad you asked! We prefer to melt our caramel in the oven. It’s the easiest way.
Is melting caramel the only way to use it?
- No. Peter’s caramel loaf is soft and pliable. It can be melted or rolled out, cut and shaped.
How do I thicken the caramel?
- Add 1/2-1 oz. Confectioners’ sugar to 1 lb. of caramel
How do I make the caramel thinner?
- Adding heavy cream will make it a little thinner. Also adding one can of sweetened condensed milk and one cube of butter to the 5 lb. loaf of caramel will make it thinner. (Note: Adding these are not necessary for rich, smooth caramel. The Peter’s caramel loaf already is rich and smooth, this just helps to thin it out).
How do I store caramel?
- Store your caramel in an air-tight container in a cool, dry place.
What’s the shelf life of Peter’s caramel loaf?
- If stored properly, Peter’s caramel loaf will last a little over 1 year.
How do I know how much caramel I will need? This is a difficult question to answer because everybody uses different amounts of caramel. But we’ve compiled a list of approximations according to one loaf of caramel that may be helpful to you.
One loaf of Peter’s caramel will cover:
- Approximately 25 medium-sized apples
- Approximately 40-60 pretzel sticks (only half dipped)
Which wraps are the best to use with caramel?
Did we forget anything? If you have a question about Peter’s Caramel that wasn’t answered here, then leave a comment. We’re happy to answer your questions!
31 Comments
Tana Buss
October 9, 2011 at 9:29 amHow do I keep the caramel warm enough to dip all the apples and pretzels. I was working with it the other day and it was great right when I started, but the caramel cooled down too quickly. What do you recommend to keep it warm for more than a minute or two? It really starts to get thick quickly…. Thanks!
admin
October 11, 2011 at 4:35 pmTana,
We find that the best method is to put the loaf of caramel in a heavy duty pan (a french oven if you have one) in the oven on low (200 degrees F) for 60-90 minutes. When you take it out of the oven, you can set your pot on the stove, and turn the stove on low. Remember to stir your caramel regularly so that it won’t burn. If you need it hotter, then turn your stove to medium, but turn it back down to low after it has reached the melting point.
A word of caution: Be careful not to get it too hot, as the caramel will harden if it is burned.
Hope this information helps! Good luck!
-Cait
Meet Carameled Frapplestein : Design on a Dollar
October 11, 2011 at 9:20 pm[…] […]
Elizabeth
October 17, 2011 at 7:37 amOnce the apples are dipped in caramel, what surface is best to place them on before dipping in the chocolate? Seems like they stick to everything I have tried, except the plastic wrap that the Peter’s Caramel Loaf comes in. Thanks!
admin
October 17, 2011 at 10:11 amElizabeth,
The very best surface is parchment paper. We just added this tip to our Tips on Caramel Apples post. And note that this is not the same as wax paper. You caramel will melt the wax in wax paper causing it to stick to the apple. Hopefully this helps! Good luck!
-Cait
Carolyn Larson
October 19, 2011 at 8:29 amCan you melt the caramel in a crockpot? Thanks!
admin
October 19, 2011 at 11:37 amCarolyn,
Yes, you can! Just make sure that it is on the lowest setting, and that you are stirring it constantly so that it doesn’t get too hot and burn. When you notice it getting too hot, you can turn your crock pot on warm, or off.
-Cait
Gygi Guest Post Contest Winner: Michelle Lowry « allthingskitchen
October 21, 2011 at 3:02 pm[…] chocolate chips. Use good caramel like the 5 lb. Peter’s Caramel Loaf (there’s also a lot of good information on it, and how to make your own caramel apples) … and trust me, it makes a big difference. Now, I […]
Candace
October 27, 2011 at 8:49 pmI am melting the caramel in the crock pot. How long does it take to melt the 5 lb. loaf?
admin
October 28, 2011 at 10:20 amCandace,
In the oven, on 200 degrees, it takes about 60-90 minutes. The crock pot will be the same. Make sure that it is on low, or no higher than 200 degrees. Check your caramel regularly, and stir when needed.
-Cait
Laura
December 1, 2011 at 9:47 amMy caramel slides off the apples. I have washed the apples before using and they dried before dipping.
admin
December 2, 2011 at 12:26 pmLaura,
The only reason that caramel will not stick to the apple is because of the shellac (waxy finish) didn’t get washed off. I’m sorry it didn’t work for you. How did you scrub the apples? I’m not sure how you did, but when we do, we use soap and water and a green SOS pad to really dig in. You can also use Propylene Glycol, which is a food safe chemical used to remove the shellac that soap and water won’t wash off.
Once they’ve been thoroughly washed, they need to be dried and refrigerated. The colder the apple, the more the caramel will stick and set up.
I hope this helps you. Let me know if there is anything else I can help you with.
Good luck!
-Cait
Kim Weeks
January 16, 2012 at 1:01 pmI have found that wiping the apples down with vinegar before using caramel helps too!
Penny Spina
February 29, 2012 at 11:51 amI am making very large turtles for the first time using peters caramel. I made them last night and found this morning that the caramel seems to be too hard and chewy. What did I do wrong??
Cait
February 29, 2012 at 12:12 pmPenny,
The only reason that the caramel would get hard is because it got too hot during the melting process. Peter’s tells us on the box melt between 125-150 degrees F. When melting, you can add a few tablespoons of heavy cream and stir that it. This will ensure that the caramel stays soft and chewy. Usually, with Peter’s you don’t have to do this step, but you can. Just watch the temperature. Were you using a candy thermometer?
Marilyn Descours
June 7, 2012 at 2:48 pmCan Peters caramel be thinned with water?
Cait
June 7, 2012 at 4:33 pmMarilyn,
You can add water to thin caramel out. Don’t add more than 2 Tbsp of water to 1 lb. of caramel to thin it. Adding a little bit of heavy cream will also help to thin it out, and so will butter. But you have to be careful when adding butter because too much of it can cause the caramel to slide off the product you want coated in caramel. If you are dipping apples, be sure to thoroughly scrub the shellac off of them, otherwise the caramel won’t stick.
-Cait
Troy Stewart
June 17, 2012 at 12:53 pmI am looking to use the Peter’s Caramel loaf at a school function. I need to know if it is completely peanut free. If it may contain traces, I will not be able to use it as we have 10 students that have touch allergies to peanuts.
Thank you,
Cait
June 18, 2012 at 10:42 amPeter’s caramel contains NO peanuts and is not processed on the same equipment as peanuts, but it is processed in the same facility where peanuts are present. I’ll add the allergen information for Peter’s Caramel to this page as well as email you a copy. Let me know if you have any other questions.
Malisa
June 17, 2012 at 8:01 pmCan un-used melted carmel be stored and reused at another time?
Cait
June 18, 2012 at 10:24 amYes it can. Just pour it into an air-tight container for safe storage and it will keep just like the regular loaf of caramel, up to a year.
Gygi Guest Post Contest Winner: Deea Hobbs
July 26, 2012 at 12:07 pm[…] a few ways to melt caramel, but I prefer to use the microwave. Gygi prefers to use the oven. Cut off about 1/4 of the caramel […]
Gygi Guest Post Contest Winner: Michelle Lowry
July 26, 2012 at 12:17 pm[…] chocolate chips. Use good caramel like the 5 lb. Peter’s Caramel Loaf (there’s also a lot of good information on it, and how to make your own caramel apples) … and trust me, it makes a big difference. Now, I […]
Laura
December 14, 2016 at 10:06 amWhere is Peters Caramel made? In the US.?
Heather Smith
December 22, 2016 at 9:56 amyes in the US. In Pennsylvania
Dani
February 15, 2017 at 6:31 amNot wanting to melt or roll,I want to just cut the 5 lb loaf into 1″thick slices.then take those slices and cut into six squares.what is the best thing to use to cut the slices.
Heather Smith
February 21, 2017 at 5:03 pmUsually a hot knife will do the job! just make sure it is hot, but not wet.
Amanda
October 24, 2018 at 11:34 amOnce I dip the caramel apples, how long will they last? I have an event on Saturday, can I dip them Thursday night?
candaceheward
December 10, 2018 at 3:19 pmSo sorry this reply is probably coming too late, but the apples may last from Thursday-Saturday. There are a lot of variables, though! (temperature, humidity, toppings) The apples that keep best for us, are completely covered in topping, either chocolate or something else like pretzel or peanut. This helps keep the caramel from sliding off the apples. You can also store them in the fridge to prevent sliding, but they may “sweat” a little when they are brought back to room temperature. Plain Caramel apples are the hardest to preserve, but they have lasted a couple days in the fridge. Hopefully this helps! Let me know if you have any other questions.
Carlie Lendino
September 12, 2023 at 8:05 pmI want to make a caramel sauce with the Peters caramel, put it in a jar and have it soft enough as a dip for apples. What can I thin the caramel with so it does not have to be refrigerated and it stays soft?
london
September 14, 2023 at 2:17 pmWe like to melt a small amount in microwave safe bowl and then add some heavy cream to thin it down. But you would have to refrigerate it if you wanted to save it.