- For the Caramel: *see Notes for a faster caramel method
- 1/2 cup of salted butter (1 stick)
- 2 cups sugar
- 1 cup light karo syrup
- 1 (12 oz) can evaporated milk
- 1/2 tsp vanilla
- Pretzel Rods
- 12 oz semi-sweet chocolate
- Prepare two large baking sheets lined with parchment paper.
- Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- Gradually add the evaporated milk, pouring it in slowly so that the mixture maintains a constant boil.
- Stir the mixture regularly, scraping the sides until it reaches a soft ball stage. This part takes patience and could take anywhere from 20-40 minutes or longer, depending on where you live. Just test the caramel with the ice water method–drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers. When it’s ready it will feel really soft but still pliable. Don’t overcook it! Remove from heat. Stir in vanilla.
- Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
- After the caramel has set on the pretzels (about 10-20 minutes) prepare the melted chocolate by placing chocolate in a double boiler or in the microwave until melted. Dip the pretzel rods in the chocolate. (I used a spatula to spoon the chocolate onto them and smooth it around.)
- Again lay the dipped pretzels on a parchment lined sheet to set. At this point you could add other toppings like mini chocolate chips or sprinkles.
- Refrigerate until fully set. If chocolate pooled at the base of the pretzel you could easily shave it off with a knife, for aesthetics, if you want. Let the pretzels sit at room temperature for 5-10 minutes before eating.
Source : allrecipes.com