Dipped Pretzel Sticks

Ingredients:

½ cup light corn syrup
½ cup butter
2/3 cup sweetened condensed milk
1 cup packed brown sugar
½ tsp vanilla

Directions:

In saucepan combine brown sugar, corn syrup and butter. Bring to boiling over medium heat stirring constantly. Stir in sweetened condensed milk. Return to boiling over medium heat, stirring constantly. Reduce heat to medium-low. Clip a candy thermometer to the side of the pan. Continue cooking stirring constantly; until mixture reaches 236 degrees F (approx 10 minutes) adjust heat as necessary to maintain a steady boil. Remove saucepan from heat and stir in vanilla. Cool 15 to 30 minutes or until slightly thickened. The mixture is easier to work with when it is completely cooled. Dip each pretzel into caramel mixture, covering about 2/3 of the rod. Let caramel drip off slightly. If not dipping in chocolate then roll caramel rod in your toppings. If you are going to dip in chocolate then after dipping in caramel place on cookie sheet lined with wax paper or non-stick foil and place in fridge until caramel hardens slightly. Melt chocolate chips in microwave for 30 seconds stir if not melted heat for 30 seconds again until you can stir chocolate smooth. Let cool slightly. Spoon chocolate over caramel rod, place back on cookie sheet if you are adding toppings or swirling a contrast chocolate on top then do so now. Then put rods back in fridge until chocolate is set. Store in airtight container between layers of wax paper in the fridge for 4 days or freeze for up to a month.