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Caramel Pretzel Sticks Recipe
Caramel Pretzel Sticks Recipe photo by Taste of Home

Caramel Pretzel Sticks Recipe

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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.
MAKES:29 servings
TOTAL TIME: Prep: 2 hours Cook: 35 min.
MAKES: 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

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.


  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.
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.
Originally published as Caramel Pretzel Sticks in Taste of Home December/January 2006, p60

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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."

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