Prep: 2 Hours
COOK: 35 min
2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 can(14 oz.) sweetened condensed milk
1 pkg.(10 oz.) pretzel rods
6-12 oz. white candy coating
6-12 oz. milk chocolate candy coating
¾ cup finely chopped walnuts, optional
COOK: 35 min
2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 can(14 oz.) sweetened condensed milk
1 pkg.(10 oz.) pretzel rods
6-12 oz. white candy coating
6-12 oz. milk chocolate candy coating
¾ cup finely chopped walnuts, optional
In a 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 245º (firm-ball stage). Keep warm.
Pour 2 cups caramel 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 walnuts if desired.
Store in an airtight container Yield: about 2-1/2 dozen.
We recommend you test your candy thermometer before each use by bringing water to a boil; thermometer should read 212º.
Adjust recipe temperature up or down based on test. Remaining caramel mixture may be poured into a square pan. Cool to room temperature before cutting into squares and wrapping in waxed paper.
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 245º (firm-ball stage). Keep warm.
Pour 2 cups caramel 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 walnuts if desired.
Store in an airtight container Yield: about 2-1/2 dozen.
We recommend you test your candy thermometer before each use by bringing water to a boil; thermometer should read 212º.
Adjust recipe temperature up or down based on test. Remaining caramel mixture may be poured into a square pan. Cool to room temperature before cutting into squares and wrapping in waxed paper.
