Heating Instructions

Always place container in hot water to pre-soften caramel

11 oz. syrups – do not require heating prior to serving

8 oz. container – using the included container, or a microwave safe alternative with the lid removed or raised, heat in microwave for ~2.5 minutes on medium power. Stir approximately halfway through to ensure heating is even. Heating times will vary depending on the microwave used.  The caramel must reach 180º F.

If the caramel is stiff after reaching 180º F, stir in a small amount of water (no more than 1/4 tbsp.) to increase fluidity.

20 oz. container – using the included container, or a microwave safe alternative with the lid removed or raised, heat in microwave for ~5 minutes on medium power. Stir approximately every 1-2 minutes to ensure heating is even. Heating times will vary depending on the microwave used.  The caramel must reach 180º F.

If the caramel is stiff after reaching 180º F, stir in a small amount of water (no more than ½ tbsp.) to increase fluidity.

6.5 lb. container - using the included container, or a microwave safe alternative with the lid removed or raised, heat in microwave for about 20 minutes on medium power. Stir approximately every 4-5 minutes to ensure heating is even.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.

If the caramel is stiff after reaching 180º F, stir in a small amount of water (less than ⅛ cup) to increase fluidity.

22 lb. bucket - this bucket is not microwave-safe

Place the caramel in a double boiler, or hot water enclosure to warm.  Once the caramel is soft enough to divide, separate the caramel into 4 microwavable containers (each container would make around 50 small apples).

Place one of the containers in the microwave and heat for about 20 minutes on medium power.  Be sure to remove or slightly raise lid before heating.  Stir approximately every 4-5 minutes.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.

If the caramel is stiff after reaching 180º F, stir in a small amount of water (less than ⅛ cup) to increase fluidity.

5 gallon/55-57lb.. bucket - this bucket is not microwave-safe

Place the caramel in a double boiler, or hot water enclosure to warm.  Once the caramel is soft enough to divide, separate the caramel into 10 microwavable containers (each container would make 50-60 small apples).

Place one of the containers in the microwave and heat for about 20 minutes on medium power.  Be sure to remove or slightly raise lid before heating.  Stir approximately every 4-5 minutes.  Heating times will vary depending on the microwave used.  The caramel must reach 180º F.

If the caramel is stiff after reaching 180º F, stir in a small amount of water (less than ⅛ cup) to increase fluidity.

Reheating

Using a microwavable safe container, heat the remaining caramel to 180º F. In most cases, water will need to be added to bring the caramel back to the correct consistency. A good rule of thumb is to add slightly less than ⅛ of a cup of water for 6.5 lbs. of caramel. 

Adjust as necessary for smaller or larger quantities of caramel.

Grainy Caramel - Much like honey, caramel will develop sugar crystals if not used over a long period of time. These can be easily dissolved by heating the caramel to 200º F. Continue to stir occasionally while heating (about every 4 minutes).  After the caramel has returned to a smooth consistency, allow the caramel to cool to 180º F before using.

Once the caramel has reached 180º F, water may be added to adjust the thickness of the caramel.

NEVER add water to caramel that is under 180º F. If the caramel temperature is above 180º F, it will be too thin to coat the apples properly.  Allow the caramel to cool to 180º F before using.

Remaining caramel can be stored in a covered container at room temperature.