These little confections have been five years in the making. Pretzel salted caramels were part of the dessert menu at our wedding reception. We didn’t manage to eat them during the actual party, but some kind soul tucked some in a to-go box for us.
And and enjoy we did. And by “we” I mean “I.” Somehow within the next 12 hours I polished all of them off without giving poor David even a sniff of them. (One might say it was a sign of things to come — the running joke is that David has to take chocolate to work if he wants to have some, because I will gradually take care of at anything left at home.)
Anyways, ever since that first day of marriage I have been intending to reverse-engineer pretzel salted caramels so I could make David his own batch. It took me half a decade, but finally — just in time for our 5th anniversary — I did it!
Part of what kept me from making these sooner was, honestly, the fear of candy-making. It’s not something I do too often, so I’m always a little worried that my caramel will be the wrong consistency or my chocolate won’t temper correctly. I really shouldn’t have worked it up so much in my mind because honestly, it’s not that scary. Sure, there are things I could do better but overall, I am thrilled with how these pretzel salted caramels turned out! The caramel has the perfect amount of chew, and the buttery pretzel layer helps balance out the sweetness. A dip in dark chocolate and an extra sprinkle of flaky salt help pull everything together. Make a batch for your Valentine — or for yourself, I won’t tell.
A few notes:
- The success of the caramel layer depends on an accurate thermometer (I have this one). Make sure the probe is submerged in the syrup but not touching the bottom of the pot to get an accurate reading.
- Before starting the caramel layer, I recommend having all your ingredients measured out and all your tools in place. You don’t want to be rummaging around for your flaky salt or whisk with a hot pot of sugar bubbling on the stove.
- The caramel recipe is adapted from David Lebovitz. I’ve used it once before and followed it to a T, and the caramel tasted great but was just slightly too chewy for my tastes. So this time I stopped dropped the final temp by 5 degrees and it was just right for me.
- When cutting the caramel block into individual candies, I like to use a large chef’s knife. Between cuts I wipe it down with a hot towel and lightly grease it with a neutral vegetable oil.
- If you’re pressed for time, you can skip the chocolate dip and just wrap the caramels with wax paper or cellophane. (Or do what I did and go half and half.)
- About the chocolate dip: after tempering, I would recommend just working with about 1/3 of the chocolate at a time (keep the remainder in a warmish spot so it doesn’t set). You will inevitably get little pretzel bits in the chocolate as you dip, so it’s nice to switch to a fresh dish every so often so your candies stay nice and neat. Any leftover chocolate you can spread out and dry, then chop and add to your next batch of brownies or chocolate chunk cookies!
- About tempering: I am not an expert. At all. I usually avoid it, but because I wanted to store these at room temp I decided to go for it. I used the sous vide method outline on Serious Eats which was fairly straightforward.
Pretzel Salted Caramels
Makes one 8×8 pan, about thirty-six 1 1/4″ candies
For the pretzel base:
- 200g mini salted pretzels (if using unsalted, add a generous 1/2 tsp kosher salt)
- 84g (6 Tbsp) unsalted butter, melted
For the salted butter caramel (adapted from David Lebovitz):
- 3/4 cup (180ml) heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 tsp fine sea salt
- 1/4 tsp flaky sea salt (such as Maldon)
- 160g (1/2 c) light corn syrup
- 200g (1 c) granulated sugar
- 60g (generous 4 Tbsp) unsalted butter, cubed, at room temperature
For the chocolate coating:
- 20 oz good quality dark chocolate (I used Callebaut 70%)
- Flaky sea salt, to finish
- Preheat the oven to 350F. Line an 8×8 square pan with foil and lightly grease the foil.
- In the bowl of a food processor, grind the pretzels (and the salt, if using) into a fine powder. Add the melted butter and pulse until combined. The mixture should hold together easily when squeezed, but shouldn’t feel overly greasy.
- Press the pretzel mixture firmly into the bottom of the prepared pan (I like to use the bottom of a measuring cup or shot glass to really press it down evenly).
- Bake until firm and golden, about 15 minutes. Cool on a wire rack while you prepare the caramel layer.
- To make the caramel, heat the cream in a small saucepan with half of the butter (30g), vanilla and fine sea salt until the mixture just comes to the boil. Remove from heat, cover, and keep warm while you continue.
- In a medium heavy duty saucepan fitted with a candy thermometer, combine the corn syrup with the sugar. Cook over medium heat, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots. If you notice any sugar granules on the side of the pot, brush them with a pastry brush dipped in water.
- Cook until the syrup reaches 310ºF (155ºC).
- Remove from the heat and slowly whisk in the warm cream mixture until smooth. (The mixture will bubble up furiously, so be very careful!)
- Return to the heat and cook the mixture, without stirring, to 255-260F (124-127C — see notes above).
- Remove the pan from the heat, lift out the thermometer, and whisk in the remaining 30g butter until it’s melted and the mixture smooth.
- Pour the mixture over the pretzel layer. After ~5 minutes, sprinkle the surface with 1/4 tsp flaky salt. Allow to set at room temperature for at least 4 hours, or overnight. (Do not cover while the pan is still warm; once it has come to room temperature you can cover it with a piece of foil.)
- Once the caramel is set, use a large, sharp knife to cut the slab into 6 long equal strips. Cut each strip into 6 equal pieces. If not coating with chocolate, wrap each caramel in a piece of wax paper.
- To coat caramels with chocolate, temper the chocolate according to your preferred method (I prefer the sous vide method — see notes above). Place a caramel on a fork and submerge in the chocolate. Lift out the caramel and tap the fork several times to remove any excess chocolate, then scrape the bottom of the fork along the rim of the bowl and transfer the coated caramel to a piece of parchment paper. Allow to set for a minute, then sprinkle with flaky salt. Let chocolate cool and set completely at room temperature before transferring to an airtight container.