Ok, so I finally dug out the jar of caramel topping to see if that might work for the turtle pretzels, but it is too thin for this pupose. Any ideas of what I might add to thincken it up? I don't really want to go to the store...

lol! You sound like me. I need to run a couple of small errands, but it is so dang cold. I did find the caramels on the candy aisle yesterday. I never, ever look at the candy aisle. The caramels were in the produce section so I thought they grew on tress with the apples.

I'm bumping myself up, hoping someone can answer my question...Any ideas for thickening jarred caramel sauce for dipping pretzels???

CAn you dip it on the pretzels then freeze them? Once you put the chocolate on them it should stay on there when the caramel thaws. I don't know -- never tried them.

That sounds like maybe it would work, will try on a few and post back....Thanks

What about adding a touch of corn starch to the caramel to thicken it up? I don't know if that would work, but seeing as how it is a thickening agent, it might be worth a shot.

I came across these cute pretzels made to look like reindeers...

http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=35982

and some that look like dragonflies...

http://www.globalgourmet.com/food/ild/2004/0904/dragon.html

How cute! I bet you could even make butterflies.

I thought they were butterflies........lol. Although I suppose you would just have to make the pretzel rod shorter.

I tried putting the caramel in the freezer and then dipping, but it was still too thin. So, it looks like I will have to get caramels if I want to make Turtle Pretzels.

Instead of going to the store, couldn't you just make a batch of homemade caramels? It's basically just butter and brown sugar....I'm sure you could find a recipe on-line. Just a thought. Here's a recipe I was planning on using for this purpose....I haven't tried it yet.

caramels

2 c white sugar
1 c packed brown sugar
1 c corn syrup
1 c evaporated milk
1 pint heavy whipping cream
1 c butter
1 1/4 t vanilla extract

Grease 12x15 " pan
In a med pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of the mixture w/ a candy thermometer while stirring. When the thermometer reaches 250 deg F remove the pot from teh heat.
Stir in the vanilla. Transfer mixture to the prepared pan and let the mixture cool completly. When cooled cut the caramel into small squares and wrap them in wax paper for storage

for my secret santa gift made pretzel rods this week.

recipe: chocolate candy melts w/ Ghirardelli bittersweet chips added in ratio of 2:1 (melts/chips). (use milk chocolate melts to get a dark chocolate taste and use dark chocolate melts for total decadance)

then to get them nicely round:

TRICK 1) put undipped rods in the freezer for about 20 minutes (and leave them there taking out one at at time). this makes them very nicely cold so that the chocolate set up very quickly once they were coated.

BTW: did not dip them in chocolate...instead held them above the bowl and used a spoon to put it on to rod at point near end you hold where I wanted it to stop and then flow down to then top end. I used the spoon to smooth an ridges or cover any gaps. By the time it had flowed to the top, the bottom was already starting to set, leaving just enough time to sprinkle on Christmas colored sprinkles.

TRICK 2) to let them set, I use one of my cake cooling racks...this one happens to be a grid of wires about a 1/2 inch apart (in both directions), just perfect to twist the pretzels into standing up. It even lets me put them onto the top self of the refrigerator to get them totally set.

Tah-dip!* prefect pretzel rods.


*that's a tiny tah-dah

(edited: drat..psellnig is such a challenge!)

I made a few of the turtle pretzels yesterday just to try. Dh loved them(and they are all gone LOL).
I was wondering if anyone had any pictures of how you package these. I have clear and christmas cellophane bags here. Was wondering how many you put in a package and how you present them.

thanks
Sandra

I did the chocolate pretzel rods a few years ago & I'm going to give them out again this year. I dipped one in milk choc and rolled it in chopped nuts, I dipped on in white choc and put some Christmas sprinkles on it and another in dark chocolate and drizzled the white chocolate over it. I put the 3 assorted rods in a clear cello bag and tied with a pretty ribbon. They looked very pretty and everyone loved them. I can't wait to try the turtle version. Sounds yummy!

I am planning on making dipped pretzels-Caramel then dipped in chocolate. Anyone have any idea how long these will stay fresh? If I make them on the 16th will they still be good for christmas? Or should I do them closer to christmas? Thanks for the help.

Leily

that's a great question! I have wondered how far in advance others have made their pretzels. I usually do them the day before but would love to do them earlier if possible.
I also wanted to tell you all about this little chocolate melting appliance I saw on HSN..it's so cute! Do I need it.."no"...do I want it?? Yes!!! Simply for it's cute factor. Wonder if it's worth it. http://www.hsn.com/cnt/prod/default.aspx?webp_id=2067696&web_id=2067696&sz=0&sf=qc&dept=qc0010&cat=&subcat=&gs=&attr=&prev=hp!sf!dept&ocm=

I've made the turtle pretzels about a week before I gave them away with no problems.

Hi everyone,


I have been watching this thread for a while and I made this today for my church and they were a hit !!
My sons class is going to start raising money for a trip to Washington DC and I was thinking this would be a good seller!!

My question is how many in a cellophane bag and how much???




TIA

I just made the turtle ones, OMG they are soooo good! I am going to have to make a lot more if I am going to give them away.

I was going to make them and freeze them

Has anyone ever used there crock pot to melt chocolate, I would like to do all my chocolate items at one time and was thinking of using my crock pot.

I am doing them right now! lol my white bark is cooking and i saw this topic and i was like hey! ha! anyway i wouldnt add anything to my chocolate then it might be greasey! lol! but if they are flat i thinks its okay?! why not? lol well i have to tend to those now! c ya

yes I think that is too low...
I am making these this year too