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Ingredients
- 2 * 2 cups sugar
- 1 * 1 cup light corn syrup
- 1 * 1 cup butter, cubed
- 1 * 1 can (14 ounces) sweetened condensed milk
- 1 * 1 package (10 ounces) pretzel rods
- 6 to 12 * 6 to 12 ounces white candy coating
- 6 to 12 * 6 to 12 ounces milk chocolate candy coating
- 3/4 * 3/4 cup finely chopped walnuts, optional
Preparation
Step 1
* Prep: 2 hours Cook: 35 min.
* 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. 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.
Nutrition 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.
Caramel Pretzel Sticks published in Taste of Home December/January 2006, p60