For the caramel, heat the peach puree over low heat until warm. Set aside and keep warm.
Line a baking pan with foil and spray with nonstick spray.
Combine the agave nectar, apple juice concentrate, sugars and salt in a
saucepan and cook over medium heat until the mixture begins to simmer.
Wash the sugar and syrup from the sides of the pan with a clean pastry brush dipped in water. Cover and cook for 3 minutes.
Uncover the pan and wash down the sides again. Attach a candy
thermometer to the pan without letting it touch the bottom of the pan.
Cook until the mixture reaches 305F. Turn off the heat and stir in the butter, then the warm peach puree. Stir until smooth.
Continue to cook, stirring constantly, until it reaches 260F.
Remove from the heat and immediately stir in the flavor, fiber and fruit flakes.
Pour the caramel into the lined pan, let sit for 5 hours or overnight.
To coat the caramels, put the yogurt coating in a double boiler and heat until melted and fluid, stirring frequently.
Pierce a caramel with a toothpick, dip in the coating to coat evenly, letting excess drip off.
Place the candies onto parchment paper-lined baking sheets to cool.
Allow to set up for 15 minutes. Remove the candies and smooth any rough spots with a hot off-set metal spatula.
Allow to set up for another 15 minutes or until completely hardened, then package.