2 cups sugar
1 cup light corn syrup
1 cup butter, cubed
1 (14 ounce) can sweetened condensed milk
2 (10 ounce) packages pretzel rods
2-3 cups finely chopped pecans, walnuts, chocolate chips, white chocolate
chips or any other desired coatings (in any combination)
In heavy saucepan, combine
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
Return to the heat. Reduce to
medium-low; cook and stir to a "firm ball" stage. A candy thermometer
should read around 235 degrees, but testing in cold water works best for
me. Be sure to stir/scrape the bottom of the pan frequently to
keep sugar from burning on the pan.
Pour 1 cup caramel into a 1 cup glass measuring cup.
(Set this cup in hot water to keep the caramel warm enough to work
Quickly dip each pretzel halfway
into caramel. (I like to break the pretzel rods in half before I coat them
to make smaller ones.)
Allow excess to drip off.
Roll quickly in
chopped nuts/chopped chocolate.
If using chopped
chocolate or white chocolate, you'll need to cool the pretzel sticks in
an upright position to keep the chocolate from smearing. I used an
upside down egg carton with holes poked in the egg compartments to stand
the pretzel sticks in while they cooled. I cooled them outside
when the temp was about 20 degrees, but you could set the whole thing in
the freezer or refrigerator to cool. If you just roll them in nuts and
your caramel isn't too warm, you can
place on waxed paper lined baking
sheets to cool. Keep an eye on them, and if they start to get lopsided, roll
them over a few times while cooling...
Store dipped pretzels
tightly wrapped in the refrigerator.