Are you sick and tired of Christmas candy and cookies? I’m sorry, but I couldn’t resist posting about these delectable pretzels.
Just in case you haven’t made up your mind about what to take your neighbors OR you simply want to ingest yet another chocolate-laden treat, these are for you.
I’ve wanted to make chocolate and caramel dipped pretzel rods for a while but knew they would be a real labor of love and never had the heart to attempt it. That is, until my Aunt Marilyn (who has her own label on my sidebar due to her excellent recipes), sent me a caramel recipe for just this purpose. I couldn’t resist.
After my perfectionist nature rolled aside and allowed me to accept the fact that these pretzels WOULD have a flat side, no matter the creative methods I employed to get them to stay circular all the way around, it was a fun project. And the result? Wow.
The caramel is heavenly (and I really loaded it on each pretzel, let me tell you) and combined with the saltiness of the pretzel and other layers of chocolate sweetness?
Well, I’ll be surprised if any of these make it to the intended recipients.
- 1 cup butter
- 1 cup brown sugar
- 1 cup light corn syrup
- 14 0z. can sweetened condensed milk
- dash of salt
- pretzel rods
- chocolate for dipping and drizzling (I used about 10 ounces of semi-sweet to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)
- Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water – a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to smooth caramel over pretzels. I laid the pretzels on parchment paper after coating them in caramel and after they had set for about 10 minutes, I rolled each one along the parchment paper to eliminate the pool of caramel on the side they were laying on.
- After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).
- Don’t worry (like I did) that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.
Recipe Source: adapted from A. Marilyn