26 Dec Salted Caramel Pretzel Thumbprints

Sea Salt Carmel Pretzel Thumbprints

Sea Salt Carmel Pretzel Thumbprints

I am a huge fan of salty and sweet, one of my favorite sweets of all time is salted caramel. For the holidays I decided on making this recipe from the Food Network: Salted Caramel Pretzel Thumbprints. The recipe calls for caramel sauce for the center, and as a fan of making everything from scratch this version includes a from scratch dulce de leche.

Ingredients for Dulce De Leche:

14 oz. Sweetened Condensed Milk


1/4 teaspoon fine salt (you can replace with fleuer de sel for a saltier finish, however it gives it a grainy texture)

Directions for Dulce De Leche:

Preheat oven to 425 degrees F. Using a 9 in. pie pan, pour the sweetened condensed milk to fill the entire pan. Sprinkle with salt and cover tightly with tinfoil. Place the pie pan into a deep roasting pan and place on the middle rack in the oven. Fill the roasting pan with hot water until it reaches halfway up the pie pan. Bake for 1 hour.

Carefully remove from oven, take off the tinfoil and beat the sauce with a hand whisk for about 1 minute or until mixture is smooth. Replace tinfoil, put back into the roasting pan. Refill with hot water so that is halfway up the pie pan and bake again for 1 1/2 hours.

For the pretzel thumbprint cookie you can follow the recipe found here.

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