I am wanting to make
caramel chocolate dipped pretzel rods
and
chocolate dipped marshmallows
does anyone have any good recipes or ideas to get a creamy caramel texture for the rods and also get the chocolate easy enough to dip into without having so much chocolate left on the pretzels. Yet still dries so they don't stick to each other
any ideas and tips and recipes are great
thanks for looking
sonia
. Hi, Sonia.
For the caramel, I use caramel ice cream topping, the kind in a jar. I just put the jar into hot tap water to soften it to pouring consistency.
As far as thinning the chocolate down for dipping, it depends upon whether you are using candy melts or real chocolate. Real chocolate must be tempered for use, and IMO should be thinned with cocoa butter. Candy melts are more shelf stable, and should be thinned with paramount crystals.
Theresa 
I have no idea about the caramel...I only use it for pralines. But the chocolate...use CandyMaker brand from Hobby Lobby. They are wafer chocolate pieces that don't have to be tempured...man, they are really good! I mix the dark chocolate and milk chocolate together and melt in the microwave. They are perfect for such things as marshmallows and pretzels!
Tempuring is a PITA process....that's why I use CandyMaker. You can google "tempuring chocolate" and find lots of info on it. You could also do a search on cc. I read somewhere in the forums where a member explained the process in great detail. I don't do "gourmet" chocolate. Just a few things dipped.
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