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!
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.

Pretzel rods
Caramel for dipping
Chocolate candy for dipping in seasonal (or team!) colors. I used milk chocalate, white chocolate, orange chocalate
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.
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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