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---------- Recipe via Meal-Master (tm) v8.05
Title: CARAMEL DIPPED CHOCOLATE COVERED PRETZEL
Categories: Chocolate, Candies, Kids
Yield: 18 Servings
IRWIN SOLOMON (JJGF65A)
------------------------------PHILLY.INQUIRER------------------------------
1 ts Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 oz Semisweet chocolate,finely
1 Chopped
Grease a cookie sheet with the vegetable oil.Combine the caramels and
the water in a saucepan and melt over low heat,stirring frequently,or in a
covered dish in a microwave at full power,for 1 1/2 minutes.
Dip the pretzel nuggets,a few at a time,in the caramel and remove with
a fork to the greased cookie sheet.Refrigertate until caramel is firm.
Melt the 3 ounces of the chocolate.Remove from heat.While the chocolate
is still hot,mix the remaining 1 ounce of chocolate into the melted
chocolate,in 2 additions,stirring until each addition is completely melted
before adding the next.
Lift the caramels from the sheet and dip,one at a time,into the
chocolate.Coat completely and lift with a small fork.Shake off excess
chocolate by rapping
the fork on the edge of the bowl lightly.Remove any
drips from the bottom by running the fork across the
edge of the bowl.
Slide the candy onto a cookie sheet lined with parchment paper or wax
paper.Allow to cool until solid.Let chocolate set at room temperature or in
the refrigerator.Makes 3 dozen chocolates,about 18 servings..
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