*Stick pretzel's in the freezer before starting. If you freeze your pretzels ahead of time, the caramel sticks to it best. It won't run off as easily when you put them onto wax paper to cool*
2 cubes butter
2 cups brown sugar
1 can sweetened condensed milk
1 cup light Karo syrup
1 tsp. vanilla
Cook in heavy duty pan stirring constantly until soft ball stage.
(Test in cold water in glass dish. When it forms a ball that holds together and when you put it onto the counter it pretty much holds its shape.)
Take off heat and add:
1 tsp. vanilla.
Stir well.
Let cool so that it isn't HOT anymore but not completely cool.
Put it back into the freezer or fridge just to keep the temperature cool to keep the caramel on the pretzels the best you can.
For drizzling the chocolate:
use chocolate buttons or almond bark (white choc. & milk choc.)
Put about a cup of them into a freezer bag and melt in the microwave.
Cut a little tiny hole in one corner then squirt little tiny lines of chocolate on top of the caramel. Do one color and then the other color. Let the choc. set till hard, then turn them over and do the back side.
Store in a lock tight container, such as Tupperware, in the fridge
2 comments:
A couple questions...I am planning on making 400 of these for a retreat favor...do you think I'm crazy? 2) How many pretzel rods does this recipe make? 3)Can I make them a week before, bag them and keep them in the fridge?
What is 2 cubes of butter? Need a better measurement.
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