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Caramel Recipes

CARAMEL LOAF IN A MICROWAVE

Place Caramel in a microwave-safe dish. Cook on High for 1 minute. Stir. Cook on 50% power for 1 minute. Stir again. Repeat at 50% until thoroughly melted, being careful to avoid scorching.

To THICKEN CARAMEL

Add ½ to 1oz. confectioner’s sugar to 1lb. of caramel.

SOFTENING CARAMEL:

Add ½ to 1 tsp. evaporated milk to 1lb. of caramel.

CHOCOLATE CARAMEL

Mix Nestlé Choco Bake into melted Peter’s® Caramel to suit your own color and flavor requirements.

Product Information:

Ingredients: Corn syrup, sugar, coconut oil, fresh whole milk, mono and diglycerides,, salt, natural flavor, lecithin and vanillin. Storage: Store in a clean, dry area; maximum 70°F, 50% relative humidity. Do not store on floor, near heat or in direct sunlight. Keep away from odor-emitting materials. Shelf life: 1 year. Kosher certified K D 4 oz. Peter’s® Caramel 2 tsps.  Water 4-5 Apples, medium (washed and dried) Popsicle sticks Melt Caramel (with water) to 180-200°F over hot (not boiling) water. Insert sticks into apples, dip individually in melted Caramel, turning until well coated. Place on waxed paper-lined cookie sheet, refrigerate until firm. (For thicker coating, eliminate the water, or see thickening instructions.)  

RED CINNAMON CARAMEL APPLES

Heat Peter’s® Caramel Loaf to 180-200°F; add red col- oring and cinnamon flavoring. Dip chilled apples.  

HOT CARAMEL FUDGE TOPPINGS

12 oz. Nestlé Westchester” Coating 1Lb. Peters® Caramel Loaf Carnation 12oz. Evaporated Milk 4oz. Margarine Mix in double boiler, cook for 30 minutes. Whip. Refrigerate or freeze in clean jars.

Choco- Caramel Lollies

  1. Put large marshmallow on lollipop stick, dip in melted Nestlé Caramel, allow to set.
  2. Roll in chopped peanuts or desiccated Coconut and dip in tempered Peters®
Chocolate or in Nestlé Westchester or other Icecap® Coating.  

CARAMEL TRUFFLES

8 oz. Heavy cream 8 oz. Peter’s” Caramel Loaf 2 lbs. Peter’s” Milk Chocolate, melted ¼oz. Salt Combine cream and salt and heat until scalded. Add Caramel and stir until well blended. Whisk in Chocolate and mix until consistent. Deposit into shells made with Peter’s Milk Chocolate. Yield: Approximately 100 truffles

Caramel Peanut Bar

Bottom Layer

3 lbs. 8 ozs. Brown sugar 3 lbs. 8 ozs. Margarine 3 lbs. Bread flour 1 oz. Salt 4 lbs. 8 ozs. Oatmeal Mix together arid spread on pan in 1/2” layer, firm. Bake until brown. Remove from oven and add filling.

Filling

6 lbs. Peter’s® Caramel 2 lbs. Salted peanuts 4. Mix together and spread on baked layer. Let cool and cover with chocolate icing.

Caramel Crispy Bar

5 lbs. Peter’s Caramel 12 ozs. Crisped rice cereal 1 lb. Peter’s® Chocolate (tempered) or chocolate coat ing wafers (any brand), melted. 1. Melt Caramel completely (7-10 minutes>, remove from heat. Do not exceed 180°F. Add cereal slowly until saturated, pour mixture into lined bun pan, smooth out. Refrigerate 15-20 minutes. Pour Chocolate or over cooled mixture, spread evenly. Refrigerate 3-5 minutes. Cut into lx 3-inch bars. Yield: I sheet pan (approximately 130 bars)

Caramel Nut Cluster

2 lbs.8 oz Peter’s® Caramel To suit Pecan halves, almonds or other nuts 1 lb. Peter’s Chocolate (tempered) or Nestlé Icecap (melted>
  1. Melt Caramel completely (7-10 minutes), remove
  2. from heat. Do not exceed 180°F.
    1. Form 1/2” thick bed of nuts on lined sheet pan, spoon melted Caramel over nuts to form clu sters. Do not allow Caramel clusters to flow to gether. Refrigerate 15-20 minutes to set Cara mel. Remove clusters to wax- lined pan.
    2. Melt coating to 110°F and spoon over each clus ter, or spoon tempered Peter’s Chocolate over each cluster. Refrigerate 3-5 minutes.

Caramel Pretzels

mel, leaving about 3”. uncoated.
  1. Dip thick pretzel rods (10” long) in melted Cara-
  2. Roll coated part in pecans, cashews or almonds (small, whole, or large pieces>.
  3. When set, streusel Milk, Dark or “White” Chocolate over Caramel/nut portion.
  4. Let cool. Display on waxed paper for sale.

Harvest Caramels

3 lbs. Solid-Pack Pumpkin 9 lbs. Peter’s® Caramel 1/2 oz. Cloves, ground 1/2 oz. Nutmeg, ground Cook to 238° F. Slab approximately 3/8” thick. Cut into 1-inch squares. Coat with Peters® Ultra® Milk Chocolate. Yield: Approximately 700 pieces.

Caramel Florentines

4 lbs. Peter’s® Caramel 2 ozs. Butter or margarine (softened) 3 ozs. Simple syrup (2 ozs. sugar, 1 oz. water)
  1. lb.4 oz. Raw almonds (fine chopped) 4 ozs. Cake or pastry flour
  1. oz. Vanilla extract
  1. Heat first three ingredients slowly to 1 50°F, stir ring constantly. Stir almonds, flour and vanilla into
mixture, blend well. Spoon hot mixture into lined bun pan to form sil ver dollar-sized patties. Bake at 350°F 10-12 min utes or until light brown or bubbling almost stops. Allow to cool to room temperature. Peel off half the patties and turn them over, smooth side up, and spoon melted coating or tempered Peters Chocolate over them.

Choco-mels

  1. Mix Nestlé Choco Bake® into melted Peter’s®Cara 2.
- mel to suit your own color and flavor require ments.
  1. Drop melted mixture into a pan of nuts for Choco- 3.
mel pixies, crabs, etc.

Caramel Popcorn

Cook one bag of microwave popcorn. Melt 2/3 cup of Nestlé Caramel in microwave (see below). Pour over pop- corn while stirring,  

Easy Pecan Log

  1. lbs. 8 ozs. Peter’s® Caramel
1/2 jar Prepared marshmallow cream.
  1. cups Powdered sugar
1/2 tsp. Vanilla extract
  1. Combine all ingredients, kneading sugar into mixture. Shape into logs. Wrap each log in waxed paper and freeze hard.
  1. Top each with remaining patties to form sand wiches. Refrigerate 5 minutes to set.
  1. Melt Caramel in double boiler over hot tap water. Dip frozen logs into melted Caramel and roll in chopped pe- cans. Store covered in cool, dry place.
Read it online: https://echohill.spectrumitlimited.com/recipe/caramel-recipes/