Start a label

Caramel Label

Caramel labels carry a name that says sauce or candy, the net weight, the ingredients, a Contains line for the cream and butter, your name and address and, unless you are exempt, Nutrition Facts. Sauce and candy part ways on the serving: caramel sauce is a dessert topping at 2 tbsp, while caramel candies sit with hard candies at 15 g. Enter your recipe and we do the math.

Start with this recipe Free label templates
  • Free preview
  • $29 per label
  • Ready to print
Caramel label on a glass jar of salted caramel sauce with a kraft lid: a front label and a Nutrition Facts panel with 180 calories per 2 tbsp
Checklist

What goes on a caramel sauce or candy label

Six parts on the jar or the box. The numbers follow the salted caramel sauce in the example.

Front label
SMALL BATCH · SLOW COOKEDSaltedCaramel Sauce
NET WT 10 OZ (283g)
Back label
Nutrition Facts
about 7 servings per container
Serving size2 tbsp (40g)
Calories180
Total Fat 11g14%
Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 240mg10%
Total Carb. 20g7%
Dietary Fiber 0g0%
Total Sugars 20g
Incl. Added Sugars 20g40%
Protein 0g
Vitamin D 0.2mcg0%
Calcium 10mg0%
Iron 0mg0%
Potassium 10mg0%
INGREDIENTS: Sugar, cream, butter (cream), salt, vanilla extract (vanilla bean extractives in water, alcohol).
Allergens: Contains milk.
Made by Amber Pot KitchenBurlington, VT 05401
  1. 1
    Name21 CFR 101.3
    "Salted caramel sauce", "Vanilla bean caramels", "Chocolate covered caramels". Make it clear whether it is a sauce or a candy.
  2. 2
    Net weight21 CFR 101.7
    By weight, even for sauce in a jar: NET WT 10 OZ (283g), not fl oz. Ounces and grams on the front.
  3. 3
    Nutrition Facts21 CFR 101.9
    Per 2 tbsp for sauce, or per piece count near 15 g for caramels. Small sellers without nutrition claims can be exempt.
  4. 4
    Ingredient list21 CFR 101.4
    Heaviest first, usually sugar. Butter, vanilla extract and any chocolate coating show their own ingredients in parentheses.
  5. 5
    Allergen statementFALCPA
    Cream and butter mean milk. Pecans in turtles or a nut topping are named by the nut, not as tree nuts.
  6. 6
    Name and address21 CFR 101.5
    Who made it, with city, state and ZIP. A cottage food law may add its own line.
Caramel rules

Things that are different for caramel

2 tbspCaramel sauce is a dessert toppingFDA's product list names caramel among the dessert toppings, with a reference amount of 2 tbsp. The label shows the spoons and the grams: 2 tbsp (40g) for our sauce. Weigh two level tablespoons of yours, because thicker sauce weighs more.21 CFR 101.12(b), Table 2; FDA RACC product list
NET WTThick sauce is sold by weightNet quantity goes by fluid measure for liquids and by weight for viscous foods, unless a firmly established trade custom says otherwise. A thick caramel sauce is viscous, so the jar says NET WT. In the tool, leave the Liquid box unticked so the serving stays in grams.21 CFR 101.7(a)
15 gCaramel candies sit with hard candiesFDA's product list puts plain and flavored caramels, covered or not, in the hard candies, others category at 15 g. A chocolate covered caramel stays at 15 g; it does not move to the 30 g of a chocolate bar.FDA guidance: RACC list of products for each category
1 pieceBig caramels are one pieceA caramel weighing 67% or more of 15 g, about 10 g, and less than 30 g is a serving of 1 piece. Pieces of 7.5 g or less are counted up toward 15 g, and in between you may choose 1 or 2 pieces.21 CFR 101.9(b)(2)(i)(A) to (C)
ApplesCaramel apples are a different storyNew Mexico's homemade food FAQ lists candy among foods you may make at home, but names caramel apples among the foods that need time or temperature control and may not be made there. Each state draws its own lines, so check yours.NMED: Homemade Food Act FAQNew Mexico Cottage Food Label Requirements →
Sizes

Caramel jars and boxes and the label that fits

Round jars leave a band, not a panel, so measure the flat part you can see from the front. Then try the styles in the tool.

PackageTypical label areaStyle that usually fits
4 oz jelly jar2 × 2.5 inSmall package (linear)
Half-pint jar3 × 3 inStandard (vertical)Sample
Squeeze bottle2.5 × 4 inStandard (vertical)
Box of wrapped caramels3½ × 5 inStandard (vertical)Avery 5168
Sample recipe included

Start from a salted caramel sauce that's already filled in

A dry caramel: the sugar melts on its own, then butter, cream, salt and vanilla go in. We entered a finished weight of 14.1 oz; cooking time changes it, so weigh your own pot of sauce. Making caramels instead? Change the serving to pieces near 15 g.

Start with this recipe
IngredientAmountUnit
Sugar✓ USDA match1cup
Unsalted butter✓ USDA match6tbsp
Heavy cream✓ USDA match1/2cup
Salt✓ USDA match1tsp
Vanilla extract✓ USDA match1tsp
Makes about 1 1/4 cups of sauce (14.1 oz)Serving 2 tbsp (40 g); reference amount 2 tbsp (dessert toppings)
Questions

Caramel label questions

2 tbsp, followed by what that weighs, like 2 tbsp (40g). That is FDA's reference amount for dessert toppings, and FDA names caramel in that group. A thinner sauce weighs less per spoon, so weigh yours.

Related pages

PRODUCTCustom Candy LabelPRODUCTFudge LabelPRODUCTSyrup LabelREQUIREMENTSNet Weight Labeling RequirementsSTATENew Mexico Cottage Food Label RequirementsTEMPLATESFree Nutrition LabelsLABEL MAKERNutrition Label Generator

Make your caramel label now

Free preview, no account. $29 when you're ready to print.

Start a label