Ingredients
1
cup of light corn syrup
1
can (14 ounces) of sweetened condensed milk
1
package (10 ounces) pretzel rods
6
to 12 ounces white candy coating
6
to 12 ounces milk chocolate candy coating
3/4
cup of finely chopped walnuts, optional
Directions
1.
In a large heavy saucepan, combine the sugar, corn syrup and butter.
2.
Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes.
3.
Remove from the heat; stir in milk.
5.
Reduce to medium-low; cook and stir until a candy thermometer reads 245° (firm-ball stage).
7.
Pour 2 cups caramel mixture into a 2-cup glass measuring cup.
8.
Quickly dip each pretzel halfway into caramel.
9.
Allow excess to drip off. Place on well-buttered baking sheets; let stand until hardened.
10.
In a microwave, melt white candy coating; stir until smooth.
11.
Dip half of the caramel-coated pretzels into coating.
12.
Melt milk chocolate coating; dip remaining pretzels. Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle with walnuts if desired.
13.
Store in an airtight container.
14.
Yield: about 2-1/2 dozen.
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