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Caramel Pretzel Sticks

 Caramel Pretzel Sticks
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
29 ServingsPrep: 2 hours Cook: 35 min.


  • 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

2 of 2

Caramel Pretzel Sticks (continued)

Directions (continued)

  • airtight container. Yield: about 2-1/2 dozen.
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.
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.