Caramel/ Chocolate/ Holidays/ Recipes/ Tips & Tricks/ Tips on Treats

New Ideas for Using your Peter’s Caramel

Black licorice caramel cut and wrapped

 

Peter’s Caramel has changed our sweet-making lives. Consider it one of confections greatest “life hacks.” Easy to store, melt, drizzle, dip, cut, flavor and even dye.

We’ve shared with you some of our more basic tips on using caramel, so today we wanted to give you a look at some of our more unusual uses. If you bought a loaf, or twenty, here are some things you can do with any caramel you may have left over from your caramel apples or pretzel rods.

Let’s jump right in:

Dyeing Caramel

Melt your caramel (read how here) and add in a few drops of gel paste food coloring. Stir your caramel until it’s  combined.

We’re totally crushing on black caramel right now, but you could really go wild with the colors. Think of red for valentines,  and orange to turn your apple into an adorable little pumpkin.

Flavoring Caramel

Melt your caramel and put in a few drops of your preferred flavoring. We made our black licorirce caramel by adding some anise flavoring to our dyed caramel. Don’t knock it until you try it. So good.

Definitely don’t stop there, here’s a list of flavors we think pair well with Peter’s Caramel:

  • Anise
  • Almond
  • Pumpkin
  • Butter Rum
  • Raspberry
  • Cinnamon
  • Green Apple
  • Coconut

Chocolate Caramel

We’ve had great success with chocolate caramel. It’s rich, decadent and flavorful, but still maintains that perfect Peter’s Caramel consistency.

Start with 1 oz of chocolate liquor, which is basically solid unsweetened chocolate.  Melt the chocolate liquor until smooth. Then melt about 1 pound of caramel completely, this part can be adjusted depending on how strong you want the chocolate flavor- use less caramel if you want a stronger chocolate flavor. Stir in melted chocolate liquor and use your caramel like normal. We had fun wrapping ours up and sharing them with friends.

   

   

 

Molding, Cutting and Wrapping Caramel

Peter’s caramel is ready to use the minute that box is cracked open, but what we don’t often think of is just cutting the caramel right off the block and enjoying it unaltered, untainted.

Using our cellophane caramel wrappers makes sharing and even taking your caramel on the go much easier.

To add a little variety, we’ve cut and placed a nut on top of each cube, or even sprinkled a little sea salt to give that salted caramel flavor. Easy peasy and so impressive.

To mold it, line a pan with parchment paper, and pour melted caramel into the pan. When it has hardened, you can remove the caramel from the pan by lifting the parchment paper from the pan and cut it into slices.

Drizzling Caramel

Take a blah and bland brownie, drizzle it with caramel, and you have yourself a gourmet treat!

Just melt your caramel, take a spoon and drizzle the caramel on top of a dessert, a pile of nuts to make a turtle, or over freshly popped popcorn. The caramel will harden, and become firm enough you can slice, serve, and enjoy in no time.

The caramel is easy to thin, should there be a reason you didn’t want you caramel as thick, perhaps to coat popcorn. Simply melt the caramel, and add whipping cream or milk to thin it out. Start with about 1 Tbsp of liquid per pound of caramel. Stir it thoroughly and add more if you need it even thinner.

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2 Comments

  • Reply
    Kathy
    November 2, 2017 at 8:44 am

    I was wondering: How much caramel do you use with the 1 oz of unsweetened chocolate?
    Thanks!

  • Reply
    Kathy
    November 2, 2017 at 9:15 am

    To clarify my question, how much Caramel do you use to mix with the 1 oz of unsweetened Caramel for the Chocolate Caramel recipe that you mention on this page?
    Thanks!

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