Caramel-dipped pretzel sticks are a curious combination of sweet, salty, crunchy, and chewy. They might make you exclaim something like “Curiouser and curiouser!” and even if that’s not proper English, you would not be wrong.–Julie Van Rosendaal
LC Sweet Meets Salty Note
Sweet, meet salty. Salty, meet sweet. There. Now that that’s taken care of, we’ll let you two get acquainted. (Why did no one think to introduce them until now?! How rude of us.)
Caramel-Dipped Pretzel Sticks
- Quick Glance
- Quick Glance
- 45 M
- 50 M
- Makes about 100
Special Equipment: Candy or deep-fry thermometer
IngredientsEmail Grocery List
Salted Caramels Variation
- Rather than dip pretzel sticks into the caramel, you could simply make salted caramel pieces. Follow the instructions above, but pour the caramel into a 9-inch square pan lined with buttered aluminum foil. Let it set for an hour or so, until slightly firm but still tacky. Sprinkle the surface lightly with flaky or coarse sea salt, pressing gently to help it adhere, and leave for another 3 to 4 hours, until firm. Remove the whole block of caramel and cut it into small squares. Wrap each caramel individually in waxed paper or cellophane.
Recipe Testers Reviews
This caramel-dipped pretzel sticks recipe appealed to me because of its sweet and salty combination. I find many recipes don't pull it off—the ratio is never quite right. But this one pulled it off beautifully. We made half a batch of pretzel sticks dipped in just caramel, then we dipped the rest of the batch in chocolate over the caramel. Both were outstanding.The recipe worked as written, was easy to follow, and the end result was lovely. It might just be my stovetop, but it took my caramel about 10 minutes to become smooth and reach 260°F, whereas the recipe said 15 minutes. Again, it could be my stove—or the fact that I'm in Canada and my house is freezing. (Honesty is always the best policy.)
Salty sweet yumminess! My kids loved these caramel-dipped pretzel sticks. But making caramel is scary business. While the instructions were well thought out, I do think more of an emphasis could be placed on how violently the mixture foams up and steams, especially for first-time caramel makers. Also, my caramel never completely de-clumped after the addition of the warm cream. But I stuck with it (literally--ha ha!) and worked enough of the clumps out to be able to proceed to the dipping stage.