Caramel Pretzel Rods

On my friend's Christmas Cookie Countdown - haystacks.

Today I'm sharing a recipe for one of the things I love to eat when other people make them - Caramel Pretzel Rods.  I've never actually tried these myself but just may have to this year!

Ingredients

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup butter, cubed
• 1 can (14 ounces) sweetened condensed milk
• 1 package (10 ounces) pretzel rods
• 6 to 12 ounces white candy coating
• 6 to 12 ounces milk chocolate candy coating
• 3/4 cup finely chopped walnuts, optional  Yuck!

Directions

• In a large heavy saucepan, combine the sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk. Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245° (firm-ball stage). Keep warm.
• Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on well-buttered baking sheets; let stand until hardened.
• In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels. Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an airtight container. Yield: about 2-1/2 dozen.
  
  Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Any remaining caramel mixture may be poured into a well-buttered 8-in x 4-in. x 2-in. loaf pan. Cool to room temperature before cutting into squares and wrapping in waxed paper.

via tasteofhome.com