- 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, melt white candy coating; stir until smooth. 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. Sprinkle with walnuts if desired. Store in an airtight container. Yield: about 2-1/2 dozen.
Reviews for Caramel Pretzel Sticks
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"Love this recipe. The caramel is well worth making. It does make a lot. I use the left over for pecan turtles. I find the caramel cools and thickens quickly. This year I put the caramel in a tall 2 cup measuring cup. I put that cup into a 4 cup pyrex measuring cup and filled the pyrex about 3/4 full with boiling water. This kept the caramel at a workable temperature. When the caramel dipped pretzel cools, it will have a flat side from laying on the pan. I put gloves on and rounded the caramel around the pretzel before dipping it into the chocolate. You don't have to have gloves, but it keeps the fingerprints off the caramel.If you wrap them individually, they make great fillers for gift baskets or coffee mugs."
"While this is a favorite every year. The carmel has never set up. I followed the recipe and the carmel is always to soft, I have to freeze them before dipping them. Any advice would be appreciated."
"very good, make every christmas."
"This recipe is requested every year at Christmas. And I agree that it makes a lot of caramel, but it is the best homemade caramel I have found!! I pour the leftover caramel into a greased jelly-roll pan and sprinkle with some coarse sea salt and let cool. Then cut unto squares and wrap them - great for gifts!"
"Made this recipe for a fund raiser, everyone loved them! I bought the pretzel rod container from Aldis and used all the caramel (probably 100 rods in that container)."