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September 2012 Recipe

Caramel Apple Jellies

780 g   Unsweetened applesauce
720 g   Sugar
45 g   Gelatin
45 g   Lemon juice
800 g   Peter's® caramel loaf
    Dried apple pieces
    Peter's® Heritage™ milk chocolate

Combine applesauce and sugar and bring to a boil; stir to prevent burning. Continue cooking on medium-low heat for approximately 10 minutes until the mixture is thick. Combine gelatin with applesauce mixture, making sure the gelatin dissolves completely. Cook for an additional 5 minutes. Add lemon juice. Pour mixture on greased slab and let cool (overnight if necessary). When cool, pour melted Peter's® caramel loaf over mixture and spread evenly. Let caramel set, then apply a thin coat of tempered Peter's® Heritage™ milk chocolate and let set-up. Using a sharp, well oiled knife, cut the slab into approximately 1" squares and enrobe in Peter's® Heritage™ milk chocolate. Decorate with small pieces of dried apple pieces before the chocolate dries.

Yield: Approximately 125 pieces