White Chocolate Dipped Pretzels Recipes

Steps:

• Melt chocolate and cream in double boiler over low heat, stirring constantly.
• Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Steps:

• Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth.
• One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up.
• Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.

Steps:

• 1. Prepare work surface or sheet pans by laying out or lining with wax paper, parchment paper or foil. This is where you will be placing the dipped pretzels for drying. Place pretzels in large bowl for easy access.
• 2. In a double boiler over med low heat place water in bottom pan. Make sure the water level does not touch the bottom of the top pan. Do not let the water boil, and make sure no water or steam gets into the top pan. In top pan place vanilla candy coating or chips and wax (the wax helps thin the candy coating so you may want to add a little more than indicated in recipe.) Stir mixture often until mixture is smooth and wax in incorporated. Remove top pan from heat. (I like to place pan on a dishtowel to sop up moisture on bottom of pan, plus it helps hold in some of the heat.)
• 3. Grab a handful of pretzels and place into the melted candy mixture. With a *fork or candy dipping tool make sure pretzels are coated throughly. Remove one at a time, drain off excess or dripping candy mixture and place on prepared surface for drying. Repeat until you have desired amount of dipped pretzels. Leave until completely dry. There may still be some excess dried candy mixture around edges of pretzels. It can be broken off carefully so as not to chip it off the whole pretzel. If you like double dipped pretzels, repeat process or take the melted mixture and drizzle over the dipped pretzels or can be done using melted chocolate chips or candy coating. Store in a container with tight fitting lid with wax paper or parchment between layers. Keep in a cool place, can be stored in fridge or be frozen. When removing from fridge or freezer, place on counter top. Do not remove lid or packageing until candy has reached room temperature. Place several pretzels in candy cups for gift giving boxes or place desired amount in cellophane bags tied with ribbon for baskets. NOTE: * When I first started making candy I used a wire coat hanger bent like a paperclip for a handle and a hook on the other end for hooking the pretzles out of the candy mixture.

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.