One of the treats we enjoy, especially at the holidays, is caramel and chocolate dipped pretzel rods. This year we tried making our own caramel, and this recipe turned out okay.
1 1/3 cups evaporated milk
1 1/3 cups sugar
1/3 cup butter
2/3 cup corn syrup
Combine ingredients in 4-quart sauce pan. Cook to softball stage – 230 degrees – stirring constantly, about 20-25 minutes.
Note: One batch covered on apple and 24 mini pretzels with enough leftover for 6 bite-size caramels. 30 mini pretzel sticks used 2 squares of almond bark.