In a 4-quart heavy-bottomed pot, combine corn syrup, sugar and 1 cup of half-and-half. Bring mixture to a boil over medium-high heat. Checking with a candy thermometer, heat to 250 degrees F. While mixture is heating, prepare a 9 x 13-inch pan with nonstick spray. Set aside.
Once sugar mixture has reached 250 degrees F, slowly stir in remaining half-and-half. Bring mixture back to 250 degrees F. Remove from heat and stir in butter, vanilla and orange extracts. Return to heat and bring mixture back to 250 degrees F.
Immediately pour into prepared pan and top with salted pretzels. Gently press pretzels into caramel. Let cool overnight, uncovered at room temperature.
Once cooled, drizzle with coating chocolate and let harden. Cut into 2 x 1-inch pieces. Store in an airtight container.
In a 4-litre heavy-bottomed pot, combine corn syrup, sugar and 240 ml of half-and-half. Bring mixture to a boil over medium-high heat. Checking with a candy thermometer, heat to 120 degrees C. While mixture is heating, prepare a 23 x 33-centimeter pan with nonstick spray. Set aside.
Once sugar mixture has reached 120 degrees C, slowly stir in remaining half-and-half. Bring mixture back to 120 degrees C. Remove from heat and stir in butter, vanilla and orange extracts. Return to heat and bring mixture back to 120 degrees C.
Immediately pour into prepared pan and top with salted pretzels. Gently press pretzels into caramel. Let cool overnight, uncovered at room temperature.
Once cooled, drizzle with coating chocolate and let harden. Cut into 5 x 3-centimeter pieces. Store in an airtight container.