Caramel Dipped Chocolate Covered Pretzel Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Caramel Dipped Chocolate Covered Pretzel
1 t Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 ounces Semisweet chocolate, finely chopped
Grease a cookie sheet with the vegetable oil. Combine the caramels
and the water in a saucepan and melt over low heat, stirring
frequently, or in a covered dish in a microwave at full power, for 1
1/2 minutes. Dip the pretzel nuggets, a few at a time, in the
caramel and remove with a fork to the greased cookie sheet.
Refrigerate until caramel is firm. Melt the 3 ounces of the
chocolate. Remove from heat. While the chocolate is still hot, mix
the remaining 1 ounce of chocolate into the melted chocolate, in 2
additions, stirring until each addition is completely melted before
adding the next.
Lift the caramels from the sheet and dip, one at a time, into the
chocolate. Coat completely and lift with a small fork. Shake off
excess chocolate by rapping the fork on the edge of the bowl
lightly. Remove any drips from the bottom by running the fork across
the edge of the bowl. Slide the candy onto a cookie sheet lined with
parchment paper or wax paper. Allow to cool until solid. Let
chocolate set at room temperature or in the refrigerator.
Makes 3 dozen chocolates, about 18 servings.
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