Caramel For Pretzels
Cuisine: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
This simple caramel makes a large quantity for dipping pretzel's, marshmallows, cookies toppings, and ice cream toppings. It is perfect for any caramel confection.
Ingredients
  • 1½ cups white corn syrup
  • 1½ cups butter
  • 1½ cups white sugar
  • 1½ cups brown sugar
  • 1 can of sweetened condensed milk.
  • 30+ large pretzel rods
  • Dipping Chocolate
  • Nuts and sprinkles (optional)
Instructions
  1. Combine all ingredients in a large, heavy pot.

    Just five ingredients, a wooden spoon and a big pot!

  2. Stirring constantly, bring all ingredients to a full boil over high heat. Once you have a rolling boil turn down the heat to a low and simmer until it reaches firm ball stage , or 238 degrees.

    Once caramel has cooled in the water, you should be able to pick it up. If it is firm enough to hold its shape but not too chewy, you have it right! Taste testig required!

  3. Let the pan cool slightly while you prepare a surface or cookie sheets with non stick parchment paper or wax paper. Dip large pretzel rods one at a time from about an inch and a half away from your fingers. Use a wooden spoon or heat safe spatula to lay a thick layer over the entire rod.
  4. Generously cover all pretzels. The mixture will thicken as it cools and the cooler caramel will be easier to apply, but you will need to work quickly. After the dipped pretzel caramel cools on the rods it will pool around the pretzel and look misshapen, but do not worry! Now you can pick up the rods and use your hands to reshape the caramel onto the rods so that it is more cylindrical.
  5. Warm heated chocolate and cover caramel with chocolate and sprinkles or nuts if desired.
Recipe by Table for Fifty at https://tableforfifty.com/caramel-pretzels/