Printable | Taste of Home

Caramel Pretzel Sticks

2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 package (10 ounces) pretzel rods
6 to 12 ounces white candy coating
6 to 12 ounces milk chocolate candy coating
3/4 cup finely chopped walnuts, optional

In a large heavy saucepan, combine the sugar, corn syrup and butter. Bring just to
a boil over medium heat, stirring constantly. Continue boiling, without stirring,
at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk.
Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer
reads 245° (firm-ball stage). Keep warm. Pour 2 cups caramel mixture into
a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow
excess to drip off. Place on well-buttered baking sheets; let stand until
hardened. In a microwave-safe bowl or measuring cup, melt white candy coating.
Dip half of the caramel-coated pretzels into coating. Melt milk chocolate
coating; dip remaining pretzels. Drizzle white-coated pretzels with milk
chocolate coating; drizzle milk chocolate-coated pretzels with white coating.

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Caramel Pretzel Sticks cont.

Sprinkle with walnuts if desired. Store in an airtight container. Editor’s
Note: We recommend that you test your candy thermometer before each use by
bringing water to a boil; the thermometer should read 212°. Adjust your
recipe temperature up or down based on your test. Any remaining caramel mixture
may be poured into a well-buttered 8-in x 4-in. x 2-in. loaf pan. Cool to room
temperature before cutting into squares and wrapping in waxed paper.

Yield: about 2-1/2 dozen.