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125ºF - 150ºF is the melting point for easy pouring.
You can melt it on the stove (on medium heat), oven (200 ºF for about an hour to an hour and a half), and in the microwave (1 minute increments at 50% power, stirring every minute until melted).
Store caramel in a cool, dry place in a sealed container
To thicken caramel add ½ to 1 oz. confectioner's sugar to 1lb. of caramel.
To thin the caramel add a little heavy cream
For caramel apples use 1 lb white confectionery coating to the 5lbs Peter’s Caramel loaf.
Recipes are on the box