Soft and crunchy, salty and sweet–this treat is the ultimate juxtaposition! And who knew juxtapositions could taste so good? Wow. Seriously.
One of the highlights of Halloween for me is all the many ways that my favorite treats can be transformed into something fun and seasonal, and these caramel dipped pretzel rods are a great example. Normally, I use melted chocolate to top them; but for Halloween, I’ve dressed them up with white and orange melted candy wafers (available at most craft or restaurant supply stores). I added colored sprinkles and icing, but you could add crushed cookies, nuts, candy corn–the possibilities are truly endless!
Caramel Dipped Pretzel Rods
1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 oz. can sweetened condensed milk
dash of salt
Colored candy wafers
Additional toppings (optional)
Line a cookie sheet with parchment paper and lay pretzels out evenly, about two inches apart. Mix butter, sugar, syrup, milk, and salt over medium heat, stirring well. Bring to a rolling boil to soft ball stage (a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to spread a generous layer over 2/3 of each pretzel. Allow to cool and set for about 10 minutes, then roll each pretzel along the paper to keep caramel from pooling and spreading. Allow them to cool and set for another 20 minutes.
Prepare a new cookie sheet with fresh parchment paper. Melt candy wafers in a microwave safe dish (a tall glass is ideal for dipping), following the directions on the package. Dip pretzels into the container and then set on the prepared cookie sheet. Add any additional toppings while the candy coating is still soft. Allow to set and dry before serving.
Makes about 40 pretzels.