Caramel and Chocolate Dipped Pretzel Rods

Pretzel rods dipped in homemade caramel and melted chocolate. These make the best holiday treat, neighbor gift, and gift for teachers!

Course: Dessert
Cuisine: American
Unit: cup, ounce, ounce can, teaspoon
Servings: 40
Calories: 155 kcal
Author: Lauren Allen

For the Caramel:
  • 1/2 cup salted butter (1 stick)
  • 2 cups granulated sugar
  • 1 cup light karo syrup
  • 12 ounce can evaporated milk
  • 1/2 teaspoon vanilla extract
  • 40 Pretzel Rods
  • 16 ounces Ghirardelli semi-sweet chocolate baking bars , (I buy four 4 oz bars)
  1. Prepare two large baking sheets lined with parchment paper.
  2. 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.
  3. VERY slowly add the evaporated milk, taking about 12-15 minutes to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramel can curdle.
  4. Stir the mixture constantly, scraping the sides occasionally until it reaches the soft ball stage (about 235 degrees, if using a candy thermometer). It takes patience and time, but it's sooo worth it!


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