Chocolate and Caramel Dipped Pretzels

We love these pretzels- When I found this recipe on one of my favorite blogs with such great detail on the techniques for great looking pretzels I wanted to post it and share it with others. "We all know it's all about the presentation" and my pretzels before were lacking. So here's to better looking pretzel rods and many thanks to My Kitchen Cafe for the tutorial!

Chocolate and Caramel Dipped Pretzel Rods
adapted from A. Marilyn

Makes about 40 dipped pretzel rods

1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
dash of salt

pretzel rods

chocolate for dipping and drizzling (I used about 10 ounces of semi-sweet to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - 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 smooth caramel over pretzels. I laid the pretzels on parchment paper after coating them in caramel and after they had set for about 10 minutes, I rolled each one along the parchment paper to eliminate the pool of caramel on the side they were laying on.

After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate and more semi-sweet chocolate. For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels. The lady who gave my aunt this recipe had a great idea for Christmas and drizzled the chocolate and caramel covered pretzels in red and green colored chocolate (I believe she used the Wilton candy pieces for the red and green). They were adorable (if you can call pretzels adorable).

Don't worry (like I did) that there is a flat side to the pretzel or that the chocolate may pool underneath the pretzel. Once the chocolate has set, you can easily shave off any unwanted pooling or excess chocolate for a prettier pretzel using a sharp knife.

White Chocolate Popcorn

2 bags microwave popcorn (butter kind)
12 - 16 oz. white chocolate chips, melted
3/4 C M & M’s
3/4 C peanuts (or more M & M’s)
1 1/2 C stick pretzels
1 C mini marshmallows (I wish I had used more)
6 oz. dark or milk chocolate

1. Pop popcorn, remove unpopped kernels. Put popcorn in a big bowl. In separate bowl, mix together melted white chocolate, M & M’s, peanuts and pretzels until coated with white chocolate. Pour over popcorn and mix to coat popcorn with white chocolate. Spread onto two jelly roll pans or cookie sheets.

2. Drizzle with melted dark or milk chocolate. Refrigerate for 10 minutes or longer until chocolate has hardened and popcorn breaks apart in bit pieces. Munch away!

Thanks to My homebased Mom for this recipe!

Cinnamon toast white chocolate pretzels

Cinnamon Toast White Chocolate Pretzels

1 bag (18 oz.) small pretzels

2/3 C oil

1/3 C granulated sugar

1 1/2 tsp. cinnamon

Extra cinnamon sugar for sprinkling

White chocolate for drizzling

In microwave safe bowl pour in pretzels. Mix together oil, sugar and cinnamon in small bowl. Pour over pretzels and mix well, making sure to coat pretzels. Place in microwave for 2 minutes on high. Check after first minute as they might burn. Stir the mixture and continue cooking. Microwave for 1 minute more.

When out of the microwave, stir again to make sure they are all coated. Spread the pretzels onto two cookie sheets. You want a single layer of pretzels. While they are still hot sprinkle additional cinnamon sugar over the top. Melt white chocolate and drizzle over the top of pretzels. Once white chocolate hardens put into air tight containers.

Pat Nelson's Sweet Carmels

4 C. sugar
4 c. syrup
1 1/2 heavy whipping cream
1 can eagle brand milk
dash of salt

Pour cream and milk in a double boiler. Scald and keep warm. In a heavy roast pan, bring sugar, syrup and salt to a rolling boil. Pour cream mixture into syrup mixture, 1/3 C. at a time. Takes about 45 minutes(don't add cream too fast it will cool down the mixture). After all cream is in, put in candy thermometer and cook to 232 degrees. Remove from stove and put in 1 teaspoon of vanilla and nuts if desired. Pour into a buttered jelly roll pan; let set overnight. ( use 2 jelly roll pans)

30 minute Caramels

These are so easy and they don't require cream. I love the texture and the taste
1 ( 14 oz) can sweetened condensed milk
1 1/2 C. light corn syrup
1 C. granulated sugar
1 C. packed brown sugar
1/2 C. butter
1/4 t. salt

Butter a cookie sheet, set aside. In a heavy 4-quart saucepan, combine milk, corn syrup, sugars, butter and salt. Place over medium heat and stir with a wooden spoon until mixture comes to a boil.

Clip on candy thermometer. Stirring constantly to prevent scorching, cook to 240 degrees or soft-ball stage. Pour into prepared pan. Cool at room temperature until firm. Cut into squares, roll and wrap in waxed paper.

**Note, boil a pan of water put a thermometer and check the temperature, see what it reads at boiling. Water boils at 212F degrees at sea level, here in Utah we are at abt. 4400 feet, so our water boils at about 204 F degrees or so and the recipe calls for 240 F degrees subtract 8 from the 240 - 8 = 232 degrees is the temperature you should cook your caramels to. If you don't have access to a thermometer, rely on the cold-water test. Place a small amount of syrup to be tested in a cup of very cold water. If the syrup forms a soft ball in the water but flattens when removed, it is at the soft ball stage(234-240) and your caramels are done.

Can add 1 cup nuts- (walnuts, cashews, pecans

Microwave Peanut Brittle

• 1 cup sugar
• 1- 1 1/2 cup raw or roasted spanish peanuts
• Dash of salt (omit if using salted peanuts)
• 1/2 cup white Karo Syrup
• 1 T. butter
• 1 t. vanilla
• 1 1/2 t. baking soda

1. Grease baking sheet heavily,set aside. Combine sugar, corn syrup and salt in 3 quart casserole. Stir in peanuts. Microwave at high (100%) until light brown, 8 to 10 minutes, stirring once or twice.

2. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thin as possible for brittle candy. Cool, break into pieces.

*Store in airtight container at room temperature for up to 1 month. Makes about 1 pound.

Candy Bar Fudge

• 5 cups sugar
• 1 cup butter
• 1 quart marshmallow creme
• 1 bag semi-sweet chocolate chips
• 2 (8 ounce) milk chocolate bar with almonds, broken in pieces
• 1 can evaporated milk 1 cup pecans (don't chop)
• 1 cup walnuts (don't chop)

1. Place sugar, butter and milk into heavy pan. Stir constantly while cooking until sugar dissolves. Bring to a boil. Boil for 7 minutes, stirring occasionally. Place marshmallow creme, broken chocolate bars, chocolate chips in a large mixing bowl. Pour hot mixture into bowl and using a hand mixer, mix for 2 to 3 minutes until it becomes very creamy and smooth. Add walnuts and pecans and stir by hand (do not use mixer or it will chop them up). Pour into a buttered 9x13 pan AND an 8x8 pan. Do not double this recipe or cut it in half - it will not work.

Candied Chex Mix

• 1 1/2 cups karo syrup
• 1 1/2 cups sugar
• 2 cubes + 2 tablespoons margarine
• 2 teaspoons vanilla
• 1 large box Rice Chex
• 1 cup coconut
• 1 cup slivered or sliced almonds

1. Bring syrup and sugar to a boil for 2 minutes (no longer). Add margarine and vanilla. Pour syrup mixture over chex, coconut, and almonds. Pour onto waxed paper until cool.

Amish Carmel corn

This is the best carmel corn recipe.

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. At this point is you want a dryer carmel corn put in the oven and bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.

3. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Christmas Pretzels

• 1 bag "Rollos" or any chocolate covered caramel candy
• 1 bag waffle pretzel squares

1. Preheat oven to 350. Arrange pretzels on cookie sheet - you don't need to leave much space in between. Arrange a rollo atop each pretzel. Place cookie sheet in oven for 4 minutes.Remove from oven and gently press another waffle pretzel on top of the rollo. Refridgerate until set up. These keep in an airtight container for a week but I doubt that they'd last that long in any house! Enjoy!

**options** you can sprinkle white chocolate on top and sprinkle with colored sugar, or
use Hereshey Hugs in place of the rollos, when Hugs are melted place an M & M on top.

Easy Mint Truffles

1 20 oz. pkg. Oreo brand cookies (I recommend the mint)
8 oz pkg cream cheese, light or regular, softened
20 oz package milk or dark chocolate chips (Andes mint pieces are delicious too!)

1. Crush the cookies fine with food processor. Add cream cheese and mix well. Roll into 1" balls (or smaller) and set on cookie sheet. Place in refrigerator to chill for 1 hour.

2. Melt the chocolate in microwave safe bowl 30 seconds at a time until melted and smooth (you may not need all the chocolate). Add 1-2 tablespoons of oil to the chocolate as it is melting to help with the consistency. Dip the Oreo balls into chocolate and place on cookie sheet. Place in refrigerator to chill until firm.