IMG_0604Hi Everyone! I made a batch of my world famous in northeast Indiana (LOL- heard that from a comedian years ago) recently and they're all ready for giving! We decorated them at my team meeting and are my hostess thank you's this week!
Tag:
Sassy Salutions Stamp Set
Papaya Collage Stamp Set
Champagne Glimmer Paper
Very Vanilla Card Stock
Soft Suede ink
2-3/8" Scallop Circle Punch
2-1/2" Circle Punch
1/16" Handheld Punch
Linen Thread
Tangerine Tango Scallop Circle Ribbon

Ever wonder why dipped pretzels seem a little costly? It's because they are somewhat of a labor of love. But are SOOOOO worth it! Here's my double-dipped pretzel recipe that my former co-worker Jenna shared.

Ingredents:
Pretzel rods
Caramel for dipping
Chocolate candy for dipping in seasonal (or team!) colors. I used milk chocalate, white chocolate, orange chocalate
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Caramel – Peter's Caramel bought in a 'brick' ~$24. I found mine at a local specialty baking supply store in Fort Wayne called Kountry Kitchen. I make a lot of these over the holiday season. But feel free to use Kraft Caramels (plug for Krafts…caramels made here in little ol' Kendallville! )
Parchment paper
Cello bags for pretzels

Steps for Double-dipped Pretzels:
Melt caramel – dip pretzels and place on parchment paper to dry. It dries like a beaver tail – which these pretzels are sometimes called.
Melt chocolate color #1 – Dip caramel covered pretzels into chocolate.
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Place back on same parchment paper to dry.
Melt chocolate colors #2 & #3 for decorating. Using a spoon – swirl chocolate.
Once chocolate dries, wrap in cello bag and decorate!

I made 24 large pretzel rods in about an hour. Cleanup takes about 1/2 hour – soak all dishes first – the hardened caramel and chocolate clean right up.

 My side of the especially has a sweet tooth! I end up making lots of extras for everyone to take at least 3-4 per person home. Otherwise, they 'fight' over them.

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