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Archive for caramel

Passion Fruit Caramel

Monday, June 12th, 2017
Passion Fruit Caramel, ice cream topping

Pair this chewy treat with the best fruit taste to get this tempting Passion Fruit Caramel!

Be honest. Caramel is delicious. It’s a favorite all by itself, but it’s delicious in baked goods and used as a topping for treats, ice creams, smoothies, and so much more. So, what’s better than homemade caramel? Homemade Passion Fruit Caramel, of course!

With just a few ingredients, a little bit of time, and some safety gloves, you’ll impress everyone with uniquely flavorful caramel. Watch our video to see how our Chef made this delightful sweet!

Passion Fruit Swirl

Love passion fruit? Add concentrated fruit taste to your drinks, smoothies, baked goods, and so much more with our Passion Fruit Swirl!



    1. Whisk together the water and Passion Fruit Swirl.
    2. Warm the cream in a microwave for 1 minute.
    3. Dry caramelize the sugar to a reddish brown.
    4. Wearing a glove to avoid a steam burn, deglaze the sugar by adding the Passion Fruit Swirl and water mixture.
    5. Add the warmed cream and continue whisking until fully mixed.
    6. Boil on medium heat for 1-2 minutes.
    7. Strain.
    8. Let cool for about 10 minutes, to 142°F or 62°C. Stir to help cool.
    9. Add butter, whisking to emulsify.

    • If you are not using the caramel immediately, cool before placing in a covered container in the refrigerator.
White Chocolate Peanut Caramel Bars, Dessert Bars, White Chocolate spread, Chocolate spread, peanut butter bars

Decadent, crunchy and chewy, you’ll simply fall in love with these White Chocolate Peanut Caramel Bars!

Letting our White Chocolate Peanut Spread steal the show, these bars are perfect bite-sized treats for parties, potlucks, and barbecues. Or just make them as decadent treats to enjoy at home! The dessert superstar line-up starts with a sweet, light shortbread base. It’s an excellent support for the caramel mixed with white chocolate and chopped, dry roasted peanuts for a luscious gooey and crunchy texture combination. Then our simply delicious White Chocolate Peanut Spread is melted and spread over the top for a creamy topping. Finish it off by dropping mini pretzels in, and we’ve got a home run!



    1. SHORTBREAD BASE: Lightly grease, or spray, a 7-inch square cake pan. Line with parchment paper with the ends overhanging. Lightly spray the parchment paper.
    2. Cover and chill for a minimum of 4 hours or overnight.
    3. In a food processor or mixer, combine the flour and sugar.
    4. Add the cold, cubed butter and Madagascar Bourbon Vanilla Extract and mix, or pulse, until the dough is like coarse breadcrumbs.
    5. Press the dough into the parchment-lined cake pan and chill in the freezer for 10 minutes.
    6. Dock the dough and bake in a 350°F degrees oven for 30 minutes, until light golden brown.
    7. Cool on a wire rack for 15-20 minutes.
    8. PEANUT CARAMEL: Once the base has cooled, begin making the caramel. In a medium saucepan, dry caramelize the sugar slowly.
    9. Warm the cream.
    10. Once all the sugar has melted and it is a reddish-brown color, remove from the heat and whisk in the warm cream.
    11. Add the butter and return the saucepan to medium heat and cook to 240°F degrees.
    12. Remove from the heat and strain the caramel, if there are bits of sugar that have not dissolved.
    13. Add the peanuts and stir to combine.
    14. Pour the caramel over the shortbread base and smooth to even it out. Let this set for about 3 hours or overnight.
    15. TOPPING: Melt the White Chocolate Peanut Spread slowly in the microwave, just until melted, not too hot.
    16. Pour over the set caramel and drop pretzels onto the top.
    17. Let this set for one hour.
    18. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • You may want to wear gloves in step 9, as the caramel will steam and can splatter as you whisk in the cream.
      • If there are clumps in the white chocolate peanut spread that are not melting, stir them until they melt, which helps keep the spread cool, but warm enough to pour. Or melt the spread over a double boiler.