80,Loaf,128lebanon.com,Grocery Gourmet Food , Pantry Staples , Cooking Baking,Caramel,OliveNation,ounces,Peter's,/about-us/,from,$30,- 80,Loaf,128lebanon.com,Grocery Gourmet Food , Pantry Staples , Cooking Baking,Caramel,OliveNation,ounces,Peter's,/about-us/,from,$30,- Peter's Same day shipping Caramel Loaf from ounces - OliveNation 80 $30 Peter's Caramel Loaf from OliveNation - 80 ounces Grocery Gourmet Food Pantry Staples Cooking Baking $30 Peter's Caramel Loaf from OliveNation - 80 ounces Grocery Gourmet Food Pantry Staples Cooking Baking Peter's Same day shipping Caramel Loaf from ounces - OliveNation 80

Peter's Same day shipping Caramel Loaf from Direct sale of manufacturer ounces - OliveNation 80

Peter's Caramel Loaf from OliveNation - 80 ounces

$30

Peter's Caramel Loaf from OliveNation - 80 ounces

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Product description

Making caramel candies or candy apples? Introducing Peter's Caramel Loaf -- a premium ready-to-use caramel block.It features a soft texture and creamy taste and melts easily. You can use Peter's Caramel Loaf for a variety of confections including: * Caramel apples * Caramel nut clusters * Candy centers * Candy pops * Caramel dipped pretzels * Caramel fondue Caramel Apple Tip: When dipping apples, keep the caramel temperature between 160 and 180 degrees F. Caramel Melting Instructions: Place caramel in a microwave-safe dish. Cook on high for 1 minute. Stir. Cook on 50 percent power for 1 minute. Stir. Repeat at 50% until melted, being careful not to scorch caramel. You can also melt it in a double boiler on the stovetop. To Thicken: Add 0.5 ounce to 1 ounce of confectioner's (powdered) sugar to 1 pound of caramel. To Soften: Add 1/2 to 1 teaspoon evaporated milk to 1 pound of caramel. Storing Unused Caramel: Place unused caramel in a container that has a tight sealing lid. Cool to room temperature. Cover with lid. Storing Unopened Peter's Caramel Loaf: Store in a cool, dry place. Refrigeration not required. How many apples can you dip? Our customers have reported dipping 2 dozen apples with a 5-pound block of Peter's Caramel Loaf.

Peter's Caramel Loaf from OliveNation - 80 ounces

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Advisory Board

  • David Chelmow, MD, Leo J Dunn Professor and Chair, Department of Obstetrics and Gynecology, Virginia Commonwealth University Medical Center
  • John Geibel, MD, DSc, MSc, AGAF, Vice Chair and Professor, Department of Surgery, Section of Gastrointestinal Medicine, Professor, Department of Cellular and Molecular Physiology, Yale University School of Medicine; Director of Surgical Research, Department of Surgery, Yale-New Haven Hospital
  • Lars J Grimm, MD, MHS, Assistant Professor, Department of Diagnostic Radiology, Duke University Medical Center
  • James Lee, MD, Edwin K and Anne C Weiskopf Associate Professor of Surgical Oncology, Chief, Endocrine Surgery, Vice Chairman, New Media, Founder, COACHmed, Department of Surgery, Columbia University Medical Center
  • David J Maron, MD, FACC, FAHA, Clinical Professor of Medicine (Cardiovascular), Director, Preventive Cardiology, ISCHEMIA Trial Co-Chair/PI, Stanford University School of Medicine
  • Arlen D Meyers, MD, MBA, Professor of Otolaryngology, Dentistry, and Engineering, University of Colorado School of Medicine
  • Kathy D Miller, MD, Professor of Medicine, Indiana University School of Medicine, Co-Director, Breast Cancer Program, Indiana University Simon Cancer Center
  • Thomas M Wheeler, MD, FCAP, Chief of Pathology and Laboratory Medicine, Baylor St Luke's Medical Center; WL Moody, Jr, Endowed Chair and Professor, Senior Vice Chair, Faculty Group Pathology Practice, Department of Pathology & Immunology, Baylor College of Medicine