Thursday, December 31, 2009

Chocolate and Caramel Dipped Pretzel Rods

Recipe and photo courtesy of My Kitchen Cafe

Makes about 40 dipped pretzel rods

1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt
pretzel rods
chocolate for dipping and drizzling (white, milk, semi-sweet, or a combination)

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and dip each pretzel rod into caramel, allowing the excess to drain back into pan.

Lay the pretzels on parchment paper. After they set for about 10 minutes, roll each one along the parchment paper or between your hands to eliminate the pool of caramel on the side they were laying on.

After caramel has set on pretzels (about 20 - 40 minutes), melt desired chocolate in microwave or in a bowl over simmering water. Pour melted chocolate into a tall glass and dip each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper.

Allow them to set fully before drizzling with more chocolate. For drizzling, use melted chocolate and pour into a Ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels.

Don't worry that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.