Adapted from Liddabit Sweets Beer and Pretzel Caramels
Ingredients
3 cups sugar
1 stick unsalted butter, cut into pieces
1 cup heavy cream
2 tsp kosher salt
½ cup molasses or maple syrup
3 cups pretzel bits*
12 oz dark chocolate (for tempering and dipping)
Instructions
Grease the bottom and sides of a 9x13 rimmed baking sheet or casserole pan (just not a glass one) – line with silpat or parchment (optional but will make your life easier later).
In a large (6-8qt) wide-rimmed pot combine the sugar, butter, heavy cream and kosher salt. Stir with heatproof spatula to moisten all of the sugar and bring to a boil over high heat.
Reduce heat to medium, insert candy thermometer, and cook, stirring occasionally, until the thermometer reads 240˚F/115˚C (soft ball stage) – 10-15 minutes. At this point you want to watch the pot carefully and have your pretzels and prepared pan ready. Stirring more frequently, cook until thermometer reaches 252˚F/122˚C (hard ball stage).
Remove the pot from heat and stir in the molasses, then the pretzel bits. Mix thoroughly (but quickly) scraping the bottom to incorporate everything.
Pour the caramel onto prepared sheet pan and spread with spatula, trying to distribute the pretzels. Allow to cool 1-2 hours, until firm to touch.
Once cool, run a knife around the edge of the pan and turn it out onto parchment-lined cutting board.
With a sharp knife, cut caramels into 1- by 1½ -inch pieces and put into fridge while you prepare the tempered chocolate (instructions below). Then dip caramels so bottom half has a nice coating of chocolate and let cool until chocolate has set.
Store caramels in an airtight container in the fridge for up to 3 weeks. Bring to room temperature before eating!
Tempered Chocolate:
Bring a pot of water to a steady simmer – choose a pot that allows a (metal or glass) bowl to sit on top without touching the water.
Place ¾ of the chocolate in bowl over the simmering water and bring to 115˚-120˚F.
Remove from heat and add in the rest of the chocolate – this is called “seeding” the melted chocolate, which helps to bring the temperature down. Bring the chocolate to 80˚F, stirring constantly.
Once at 80˚F place bowl back over simmering water and bring chocolate up to 88˚ - 90˚F (over 91˚F and you will have to start the process over).
Chocolate is ready for dipping! Keep the thermometer in the chocolate and if the temperature drops below 88˚F just put the bowl back over simmering water for a minute.
Notes
* smash pretzels into ¼ - ½ inch pieces – I used Snyder’s nuggets – sift the crushed bits to get rid of all that pretzel dust that will ruin the smooth texture of the caramel.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/pretzel-chocolate-caramels/