ADVERTISEMENT
This is a recipe I use to dip Marshmallows in that is soft and remains soft. I would think before you dip the pretzels in chocolate you would need to get the pretzels cool as the caramel is soft. Hope this help.
Melt together:
1/2 cup butter
1/2 of a 14 oz. can Eagle Brand or any condensed milk (not evaporated milk)
1 bag of caramels, unwrapped
Melt together:
1/2 cup butter
1/2 of a 14 oz. can Eagle Brand or any condensed milk (not evaporated milk)
1 bag of caramels, unwrapped
MsgID: 0082733
Shared by: Patsy, La
In reply to: Recipe(tried): Chocolate Covered Carmel Pretzels - ques...
Board: Cooking Club at Recipelink.com
Shared by: Patsy, La
In reply to: Recipe(tried): Chocolate Covered Carmel Pretzels - ques...
Board: Cooking Club at Recipelink.com
- Read Replies (7)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: carmel dipped chocolate covered pretzel rods |
| H Wilkins, Ut | |
| 2 | Recipe: Caramel Dipped Chocolate Covered Pretzels |
| Kelly~WA | |
| 3 | Recipe: Canadian Beaver Tails (Repost) |
| Kelly~WA | |
| 4 | Thank You: A big thanks |
| H. Wilkins Vernal Ut | |
| 5 | You are very welcome H. Wilkins (nt) |
| Kelly~WA | |
| 6 | Recipe(tried): Caramel Dipped Chocolate Covered Pretzels |
| Patty - Plano, Texas | |
| 7 | Recipe(tried): Chocolate Covered Carmel Pretzels - question |
| Nancy, PA | |
| 8 | Recipe(tried): Caramel Dip (re: Caramel Dipped Pretzels, Nancy, PA) |
| Patsy, La | |
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Graham Cracker Delights
- Old Fashioned Chocolate Fudge - recipe corrected 2-13-05
- Coconut Candy and Chunk Coconut Candy (Puerto Rican)
- Butterscotch Bonbons with Variations (using pudding mix and cream cheese)
- Chocolate Peanut Clusters (Borden, 1976)
- Lindt Light or Dark Truffles
- Candied Cranberry Clusters (candied cranberries dipped in white chocolate)
- Quick Chocolate Fudge (C&H Powdered Sugar box, 1960's)
- Peanut Butter Brittle (hard tack?)
- Melting Chocolate or Colored Candy Melts - Four Easy Methods
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!