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What is the Best Way to Melt Peter’s Caramel?

Peter's Caramel

Glad you asked! There are a few ways to melt Peter’s Caramel for dipping. But our favorite way is in the oven.

How to Melt Peter’s Caramel in the Oven:

Why We Love this Method:

  • 1. Because it takes 60-90 minutes to melt, you can place the caramel in the oven and walk away! Since you don’t have to sit and stir the caramel on the stove top, you have time to do other things: prep your apples for dipping, read a book, take a nap, etc…
  • 2. The caramel doesn’t burn. Unless of course you leave it in the oven too long. The stove top method needs constant attention so that the caramel won’t burn. The oven doesn’t.
  • 3. Not as messy! As you all know, caramel is sticky. And sticky means messy. But since you place the entire loaf into a pot and let it melt, the clean up is a lot easier. If you don’t need all of the caramel, pour what is left into an air-tight container. It keeps forever!

It’s that simple! Have you ever melted Peter’s Caramel this way? What’s your favorite method?

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15 Comments

  • Reply
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  • Reply
    Mildred
    December 29, 2016 at 1:33 am

    Hi,
    A lot of recipes call for the small wrapped caramel squares. When I use peters caramel, do I need to adjust cream/butter measurements?
    Thank you for your time,
    Mildred

    • Reply
      Heather Smith
      February 21, 2017 at 5:15 pm

      depending on the recipe. most cases i just melt and use, but to get it to flow a bit more i do add cream to the caramel

  • Reply
    Brenda
    October 24, 2017 at 3:16 pm

    I melt mine in the microwave. I use a plastic bowl add caramel and a little milk. I stir it every 30 seconds after the first minute. Until caramel and milk are combined well and then it drizzles over popcorn or whatever very smoothly. Takes about 2 minutes.

    • Reply
      Heather Smith
      November 2, 2017 at 2:49 am

      We agree, this is a great way to heat up, thin down and pour over popcorn!

  • Reply
    Annisa Johnson
    November 30, 2017 at 8:59 am

    We used Peter’s caramel for our turtles last year in place of the Kraft caramel squares. We cut small squares and then melted the squares and the pecans in the oven for between 4-8 minutes. However unlike the kraft caramel the turtles never really set up with Peter’s caramel. Only the tops of the turtles were covered with chocolate and the caramel is exposed on the bottom so it stuck to everything. Can you advise what we should do differently to make the caramel set up and be less sticky?

    • Reply
      Heather Smith
      November 30, 2017 at 1:23 pm

      thanks for the message! We love that you are trying things out with Peter’s caramel! It sounds like somewhere in the process some moisture was introduced to the caramel. Did they get placed in the fridge or freezer somewhere in the process? We’ve noticed if we left caramel apples in the fridge, anything not coated with chocolate can be a little sticky!

  • Reply
    Annisa Johnson
    November 30, 2017 at 2:19 pm

    No they were not in the refrigerator the caramel was laid out on a table on tin foil. But good to know about the freezer and refrigerator issues with the caramel.

  • Reply
    Carol
    December 15, 2018 at 12:07 pm

    I heard add white chocolate to the caramel for making apples. Does this work and how much to five pounds of caramel? Thanksi

  • Reply
    Diana Jankowski
    January 17, 2019 at 9:59 am

    Good morning
    I’m doing a chocolate Carmel cake, and wondering if after melting (and slightly cooling) would the Carmel be good as a drizzle or drip down the sides?
    Thank you in advance.

    • Reply
      connie
      January 17, 2019 at 2:30 pm

      Hi Diana,
      The caramel would be great to drizzle down the sides. I would suggest adding a little cream to the caramel, a Tbsp per cup of caramel, to make it a little bit runnier to use as a drizzle. Hope that helps.

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