Valentine Pretzel Rods
These Valentine pretzel rods are the perfect gift, snack, or Valentine party addition. Salty pretzle rods are coated in homemade caramel, melted white chocolate, and festive Valentine sprinkles.
Servings: 42 Valentine Pretzels
Calories: 230kcal
Ingredients
- 1 cup butter
- 16 ounce box light brown sugar, or 2 ⅓ cup packed brown sugar
- Dash of salt
- 1 cup light corn syrup
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- (2) 10 ounce bags pretzel rods
- (2) 16 ounce H‑E‑B White Chocolate Candy Coating, (or melting chocolate of your choice)
- Festive Valentine sprinkles
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a heavy bottom pan, melt butter over low heat.
- Once butter is melted, add brown sugar and a dash of salt. Stir thoroughly.
- Next, add corn syrup and continue to stir.
- Slowly add condensed milk, stirring constantly.
- Cook over low heat and continue stirring constantly.
- Once the caramel starts to boil, continue cooking until the caramel reaches 230° and then start to test for "soft ball stage." This takes approximately 16-18 minutes to get to this point, all the while stirring constantly.
- If you are unsure what "soft ball stage" means, get a small bowl of cold water and once the temperature reaches 220° drop a little caramel into the cold water and see if it feels soft, but somewhat firm between your fingers. This might need to be done a few times to get to the right temperature for the caramel. If it is too soft and doesn't form somewhat of a ball, continue cooking a little bit longer, stirring constantly. Keep testing for the firmness with the "soft ball stage" method. Once the caramel reaches the desired texture and temperature, remove from heat. Make sure the caramel's temperature does not reach beyond 240° because then your caramel will be too hard.
- Once removed from heat, add vanilla and stir.
- Using a pot holder, tilt the pan and dip each pretzel rod into the hot caramel covering each half way up with caramel. Set the covered pretzels on the prepared baking sheet(s).
- Let the caramel set up some and when they are cool enough to handle, shape the caramel around the pretzels making them smooth. Place back on the baking sheet and let sit.
- Let caramels sit for 4+ hours or overnight is best.
- Next, melt white chocolate according to package directions.
- Using a tall glass, pour melted chocolate into the glass or leave in the container the melted chocolate is in. Dipping into a tall cup is easiest.
- Dip each pretzel rod into the melted chocolate and cover the caramel with the melted chocolate.
- Once dipped, sprinkle with festive Valentine candy sprinkles. Set back on the baking sheet and let sit until hardened, or stand each pretzel up on the wire rack until set, and enjoy!
- *This is a time consuming recipe but the end results are worth every minute.
Notes
Tips
- Boil your caramel over low heat. Don't try to rush it with higher heat. You can easily burn it.
- Check your caramel when it reaches 230°F. At this point, a little dropped into cold water should be soft but somewhat firm between your fingers.
- Using oven mitts, tilt your pot to make dipping the pretzel rods easier.
- Chill your pretzel rods for at least 4 hours before dipping them in the white chocolate. Overnight is better!
- There will be some caramel left over so pour it into a small baking dish that is generously buttered or covered with parchment paper and cut into bite-size pieces once cooled.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 230kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 166mg | Potassium: 104mg | Sugar: 29g | Vitamin A: 164IU | Calcium: 65mg