Vanilla Salted Pretzel Orange Caramel Chews

Vanilla Salted Pretzel Orange Caramel Chews

Ingredients

  • 1 cup corn syrup
  • 2 cups granulated sugar
  • 2 cups half-and-half, divided
  • 1 cup unsalted butter, cubed
  • 3 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 1 1/2 cups salted pretzels, left whole
  • 1/2 cup dark coating chocolate, melted

Directions

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.

  • 240 ml corn syrup
  • 400 g granulated sugar
  • 470 ml half-and-half, divided
  • 230 g unsalted butter, cubed
  • 3 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 220 g salted pretzels, left whole
  • 85 g dark coating chocolate, melted

Directions

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.

  • 10 minprep

  • 30 mincook

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract