I’ve got a weakness for sweet and salty snacks, which is why this recipe for pretzel fudge stood out to me. The pretzel sticks not only add some salty flavour to the fudge, they also give it a nice and satisfying crunch. This recipe calls for the use of a candy thermometer, but don’t let that intimidate you. Candy thermometers can be found at most grocery stores for a reasonable price (~$15).
Putting the pretzels directly into the fudge mixture can make them get a bit soggy, so I prefer to press about half the pretzels into the top of the fudge right before it sets. This should keep you fudge crunchy, and it also makes the fudge look really nice.
With holiday potlucks and parties coming into full swing, this recipe is a sure crowd-pleaser!
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, divided
1 cup half and half
1 tablespoon corn syrup
2 teaspoons vanilla extract
1 1/2 cups pretzel pieces, divided
– Line an 8×8 inch pan with aluminum foil and grease the foil with no-stick spray.
– In a heavy-bottomed pot, add the sugar, chocolate, 1.5 tablespoons of butter, half and half, and corn syrup. Turn the heat to medium-high and stir with a wooden spoon until the chocolate is completely melted and the sugar is dissolved. Bring to a boil, then lower the heat to medium-low and cover.
– Boil for 3 minutes, then remove the lid and insert a candy thermometer. Boil the mixture without stirring until the temperature reaches the soft ball stage, or 234 degrees.
– Remove the pan from the heat and top with the remaining 1.5 tablespoons of butter. Do not stir! Just let the mixture sit for about 30 minutes, or until the fudge cools to 130 degrees.
– Add the vanilla and stir the candy vigorously with a wooden spoon until it is hard to stir and the texture goes from shiny and glossy to a matte finish. The fudge should no longer fall off the spoon in a ribbon but fall in a clump. Work in 3/4 of the pretzel pieces.
– Quickly transfer the fudge to the prepared pan. Smooth the top and add the remaining pretzels, pressing so they stick. Let cool completely before slicing.
Source: Golden Brown and Delicious