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Yummy Candy Coated Pretzel Rods Empty Yummy Candy Coated Pretzel Rods

Post by PATRICE IN IL on Fri Dec 09, 2011 4:39 pm

To make yummy dipped pretzel rods you'll need a batch of homemade caramel, a bag of pretzel rods and 1-2 bags of milk or semi-sweet chocolate chips. The caramel is optional but definitely a hit with everyone I give them too.

Start by covering a sheet pan with waxed paper, parchment paper or foil. Dip a pretzel rod (only half way so you have a handle to hold the pretzel by) into slightly cooled homemade caramel and place onto the sheet pan to firm up. When you have as many pretzels as you want to make, place the pan into the freezer for a few minutes to make sure the caramel is firm and cool. Melt the chocolate chips in a heat proof bowl placed over a pot of barely simmering water, stirring constantly until melted completely. Remove the pan from the freezer and dip the caramel coated pretzel rods into the melted chocolate and place back onto the baking sheet. You may add candy sprinkles, chopped nuts, or coconut to the still wet pretzel rods if desired. When you have dipped all of the pretzels place the pan back into the freezer until the chocolate is set. At this point you can melt a small amount of colored candy melts and place them into a zipper baggie. Cut a tiny hole in the corner of the baggie and squeeze "drizzles" of colored candy onto the chocolate portion of the pretzel rods. I usually do red and green for Christmas. Then place the pan back into the freezer to allow the colored candy to set.

To package I usually purchase cellophane pretzel bags from Wilton and place them into the bags and tie shut with ribbons. You could also package them in holiday themed treat bags or wrap them in plastic wrap and tie or tape closed.

Homemade Caramel
1/2 cup butter
1 2/3 cups packed brown sugar
1 1/3 cups light corn syrup
14 oz. sweetend condensed milk
1 teaspoon vanilla extract
dash of salt

In a 3 quart heavy saucepan melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Add the sweetened condensed milk to the mixture in the pot and continue stirring. Cook until mixture reaches 225*F on a candy thermometer (approximately 8-9 minutes). Remove from heat and add the vanilla extract, stirring well to blend completely. Pour into a buttered, foil lined 8x8 baking pan. Cool completely in the pan. When cool remove the foil from the pan and cut into pieces using a pizza cutter for easier cutting. Wrap individual pieces of candy in waxed paper squares. To help caramels remain soft store them in a tightly covered container.

***Allow to cool until luke warm but still pourable for making turtles or topping brownies.***

If you like a firmer caramel candy cook until 245*F on a candy thermometer instead of 225*F. Cook only to this degree for plain caramel squares NOT the turtles, brownies or pretzels. Cooking until 225*F yields a soft and gooey caramel.

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