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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Caramel for Dipping Pretzels Recipe

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This recipe for Caramel for Dipping Pretzels is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cups margerine
1 1/2 cups light Karo syrup
1 can Eagle Bran Milk
Directions:
Directions:
Put all ingredients in heavy pan. Clip on candy thermometer and cook on med. heat to 238º. Cool slightly. Dip pretzel and lay on cookie sheet sprayed with Pam. (Do not use waxed paper, it sticks!) When not to hot to touch, pick up pretzel and roll between hands. Dip in chocolate and lay on waxed paper.
Personal Notes:
Personal Notes:
This recipe is from Tana Downs. Do not let caramel get too hard. 238º is just a little to high for my thermometer. More like 230. You may need to adjust your temperature also.

 

 

 

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