Back to Caramel Pretzel Sticks

Print Options


Card Sizes

Caramel Pretzel Sticks Recipe

Caramel Pretzel Sticks Recipe

Homemade caramel, smooth almond bark and chopped nuts make these pretzel rods sinfully delicious. This treat is always a huge hit at holiday parties. People think you spent all day in the kitchen! —Mary Bown, Evanston, Wyoming
TOTAL TIME: Prep: 2 hours Cook: 35 min. YIELD:29 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving (1 each) equals 284 calories, 11 g fat (8 g saturated fat), 22 mg cholesterol, 223 mg sodium, 46 g carbohydrate, trace fiber, 2 g protein.

Reviews for Caramel Pretzel Sticks

Sort By :
Reviewed Dec. 15, 2015

"How many pretzel rods does this recipe make?"

Reviewed Sep. 30, 2015

"Used this recipe to make favors for my wedding and they were a big hit! I did find that parchment paper worked (instead of buttering all those trays) and could then be reused once you decorated the pretzels with chocolate. I also found that using a pint glass for the dipping the pretzels into caramel was easier than a measuring cup."

Reviewed Dec. 12, 2014

"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."

Reviewed Mar. 23, 2013

"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."

Reviewed Dec. 23, 2012

"very good, make every christmas."

Reviewed Dec. 11, 2011

"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!"

Reviewed Feb. 2, 2011

"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)."

Reviewed Dec. 20, 2010

"I have made this recipe now the last 3 out of 4 yrs and now it's expected almost every year. This year I am taking the left over caramel and making turtles out of it. I was upset cause there would be so much left but hopefully this will help complete the leftover. Plus I use small rods so i can give more out since I work with nearly 35-40 other employees and everyone wants one!! These are worth the time!!"

Reviewed Dec. 16, 2010

"MMMMMMMMMMMMMMMMMMMM was what my husband said when he took a bite of one of these! The homemade caramel makes this! It took me about 3 hours start to finish but the end result was fantastic. As other reviewers said this makes A LOT of caramel but I also did what the recipe writer suggested and make about 30-35 caramels out of the leftovers. It was like a bonus treat! Delicious and will definitely make again. Thanks for this recipe!"

Reviewed Nov. 14, 2010

"The one review was right, the recipe makes wayyyyy to much caramel. I always find uses for it. But these are a favorite any time of year."

Reviewed Jul. 31, 2010

"I love these...make them every year for Christmas"

Reviewed Feb. 10, 2010

"I would give this five stars for taste, but I'm giving it 4 only because the recipe has a few issues. First, it makes way, way too much caramel. If I make it again I will only do a half batch of caramel and that will be plenty. Second, if I do it again, I would let the caramel cool just a bit before dipping the pretzels. Then it stays on the rod better. When it's very hot it drips right off. These are delish though!"

Reviewed Dec. 7, 2008 Edited Dec. 8, 2008

"I found this recipe difficult & the instructions at the end very vague. The pretzel "handles" after being dipped in caramel became soft & I broke some off. I was wondering if there is a special technique with the chocolate..should I have put the pretzels on a wire rack after dipping?"

Reviewed Nov. 17, 2008

"These are always requested around the holidays! I usually take a short cut and use caramel squares, melted with a little milk, instead of making my own caramel like this recipe calls for. Everyone loves these."

Loading Image