I get a lot of questions about melting our “Peters” brand caramel. While it’s a pretty straightforward process in the microwave, I thought I’d give you the scoop straight from the manufacturer, so here goes:
Caramel Melting Tips
Melting caramel loaf in 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 1/2 to 1 oz. confectioners’ sugar to 1 lb. of caramel
Softening caramel – Add 1/2 to 1 tsp. evaporated milk to 1 lb. of caramel.
Storing caramel – Unused caramel may be cooled to room temperature and reused; seal in airtight container.
Caramel Apple Tips
- Wash apples to remove any wax; dry thoroughly. Insert stick into stem side of apple; do not pierce through bottom.
- Maintain caramel in the 160-180 degree F range and completely coat apple with caramel (including pierce point) to obtain maximum shelf life.
- For fastest setup and to minimize “feet,” refrigerate apples after dipping for 10-15 minutes. Avoid prolonged refrigeration to prevent condensation.
