Chocolate and Caramel Dipped Pretzel Rods

For 40 dipped pretzel rods, Chocolate and Caramel Dipped Pretzel Rods keeps the list centered on butter, brown sugar and light corn syrup. Set aside about 50 minutes.

• Yield 40 dipped pretzel rods
• Ready in 50 minutes
• Prep 30 minutes
• Cook 20 minutes

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1 cup light corn syrup
• 1 (14-ounce) can sweetened condensed milk
• Dash of salt
• 40+ Pretzel rods
• Chocolate for dipping and drizzling

Instructions

1. 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).
2. Take caramel off heat and use a spatula to smooth caramel over pretzels.
3. After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. Again, lay the pretzel to dry on a tray covered in parchment paper.
4. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).
5. Don’t worry (like I did) 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.

Let the center settle before you cut it, or the slices will slump.