Our Caramel Macchiato Caramel cubes start with our original vanilla pan caramel recipe from our founder Terrence J. Riley in 1913. This recipe caramelizes the milk instead of caramelizing the sugar. This is the same way a caramel dulce is made. During the cooking process we add real coffee resulting in cafe caramel. It takes about three times as long to cook, however the finished product is worth the wait! Called a pan caramel because it used to be poured into a pan and cut. It holds its shape once cut unlike traditional caramel that tends to fall. (2.25oz) - 6 month shelf life