Salted caramel and chocolate covered pretzels        

Easy and delicious homemade candy!

Whether for a party, bake sale or picnic treat, these little bites are sure to be a big hit. Best of all, you can easily find gluten-free pretzels if that’s the crowd you need to feed. Inspired by my salted caramel pretzel bark, these bite sized sweets are quick to make and can be enjoyed ‘standalone’ fashion or propped up on one edge to decorate a cake.

Ingredients

• 4 cups (1 L) small pretzel twists (about 4 dozen)
• 1 cup (250 mL) white sugar
• 2 tablespoons (30 mL) water
• 1 cup (250 mL) butter
• 2 teaspoons (10 mL) vanilla extract
• 1/4 teaspoon (1.25 mL) sea salt
• 1 cup (250 mL) dark chocolate chips
• 1 teaspoon (5 mL) vegetable oil
• Fleur de sel or other sea salt for garnishing

Method

• Line two large baking tray with parchment paper. Lay the pretzels out in a single layer on the trays, leaving small spaces between them. Set aside.
• Put the sugar, water and butter in a medium-sized, heavy-bottomed saucepan. Cook over medium heat for about 10 – 15 minutes until the mixture has thickened, turned a deep amber colour, and registers 305F on an instant-read digital thermometer or candy thermometer.
• Remove the pan from the heat and add the vanilla and sea salt.
• With a ladle, quickly drizzle some of the very very very hot caramel over the centre of each pretzel, filling in the gaps in the twist shape before moving on to the next pretzel.
• If the caramel starts to thicken too much to pour easily, return it to medium-low heat on the stove for a minute or two and continue.
• Any leftover caramel sauce can be transferred to a clean glass jar and refrigerated or frozen.
• Once the pretzels are all coated with caramel, place chocolate chips and vegetable oil in a small heatproof bowl and microwave over medium heat for 2 – 3 minutes, stirring occasionally, until melted and smooth.
• With a small spoon, drizzle chocolate in a back-and-forth pattern over each caramel-coated pretzel. Sprinkle with a small amount of fleur de sel and set aside for 1 – 2 hours to cool and set.

Makes approximately 4 dozen treats.