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» Chocolate Caramel Dipped Pretzels

How Did I Do It? > Food & Drink > Chocolate Caramel Dipped Pretzels
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Totally delicious these are fast and easy to produce but be forewarned that they just do not last long. We don’t do them just as Christmas treats, but also several times during the year.

However I do  make several batches of them to add to my Christmas goodie trays and for friends and neighbors. By the time I get home from delivering them, what was left at my house is gone.

The salty taste of the pretzel is set off well by the chocolate caramel and they go literally like hot cakes around our house.

Try making a batch for your own brood and see if they don’t agree that this is one of those things you can’t eat just one of.

1 cup  chocolate chips, chopped or processed to be  like a ground nut consistency

1/2 cup light colored corn syrup
1/2 cup butter
2/3 cup sweetened condensed milk
1 cup brown sugar, packed
1/2 teaspoon vanilla
25 pretzel rods or 12 large bavarian pretzels

# In a small heavy saucepan, combine brown sugar, corn syrup, and butter. Bring to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low.

# Clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until mixture reaches 236º F (approximately 10 minutes). Adjust heat as necessary to maintain a steady boil.

# Remove saucepan from heat, stir in vanilla. Cool 15 to 30 minutes or until slightly thickened. The mixture is easier to work with when it has completely cooled.

# Dip each pretzel into caramel mixture, covering about 2/3 of the rod. Let caramel drip off slightly.

# Spoon or roll some of the chopped chocolate  onto the caramel on the pretzel, pressing  lightly with the back of spoon or your fingers.

# Let stand on nonstick foil until caramel is set. Store in an airtight container between layers of wax paper in the refrigerator up to 4 days or freeze up to 1 month.

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