So you’ve got your hands on a big, beautiful block of Peter’s Caramel—maybe you’re making caramel apples for the first time, or planning to drizzle it over every dessert in sight (no judgment, we do the same).
But now you've got the packaging open, eyeing this massive brick of caramel, and you’re asking… “How do I store this thing?” or “Wait, do I just cut it with a knife?” or even “What’s the best way to melt this?” There’s so much to learn! Welcome to your go-to guide for everything about Peter’s Caramel.
How to Store Peter’s Caramel
Let’s start with the easiest win: Peter’s Caramel is shelf-stable and lasts a long time—which makes it a total kitchen MVP.
Unopened Storage:
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Keep the caramel in a cool, dry place—think pantry, not next to the stove or fridge.
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Shelf life is 12–18 months, which means it’s there for a while and ready when inspiration strikes.
Opened Storage:
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After opening, wrap unused portions in plastic wrap or store in an airtight container.
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Still keep it in a cool, dry place—not the fridge, unless your kitchen is really warm.
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Store away from anything smelly, because caramel will absorb from the odors around it.
Pro Tip: If you freeze or refrigerate it out of necessity, you will probably get some crystallization. Your caramel isn’t ruined! Let it come all the way back to room temperature before cutting or melting for the best texture.
How to Cut Peter’s Caramel Without Losing a Finger
The block is thick and dense—that’s part of what makes it so versatile. But cutting it doesn’t have to be a workout.
If it’s too firm to cut:
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Warm it slightly in the microwave for 5–10 seconds (not melted — just softened).
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Or let it sit at room temperature for 30–60 minutes.
To keep things neat:
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Use a sharp chef’s knife or bench scraper for clean slices.
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Lightly oil your knife or spray with cooking spray to keep caramel from sticking.
Goal: Cut only what you need. Peter’s is great for portioning out—no waste, no sticky mess.
How to Melt Peter’s Caramel Like a Pro
Melting caramel can feel intimidating—no one wants burnt sugar stuck to their best pot. But Peter’s makes it so simple.
Oven Method (Longer, larger batches):
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Place the entire block of caramel into a heavy-bottomed pot (a Dutch oven or cocotte works best).
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Heat on low (200℉), cover with a lid, and let it melt slowly for 1–2 hours.
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Stir occasionally toward the end to help it smooth out. But don't go crazy. The more you stir, the more bubbles you will deal with if you are trying to dip.
Result: Smooth, pourable caramel perfect for apples, popcorn, brownies, or just spooning over ice cream.
Microwave Method (Faster, Smaller Batches):
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Cut into chunks and place in a microwave-safe bowl.
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Heat in 30-second bursts, stirring between each.
Warning: Microwave caramel can overcook fast—keep a close eye on it at all times!
Bonus Tips & Tricks
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Too thick? Add a little heavy cream to thin it out while melting.
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Want it firmer for shaping or layering? Use it as-is, no melting needed.
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Add flavors like sea salt, vanilla, cinnamon, or espresso for a gourmet upgrade.
Final Thoughts
Peter’s Caramel is beloved by home bakers and pros for a reason—it’s easy to use, consistent, and crazy delicious. Whether you’re dipping apples, making caramel corn, or level up your brownies, having a block of Peter’s Caramel on hand means you’re ready.
Got questions or caramel hacks of your own? Drop them in the comments or tag us in your creations. We love seeing what you're cooking up!
