Tag Archives: pretzels

Pretzel Fudge.

Posted on December 7, 2011 by Jey| 16 Comments

This month’s Crazy Cooking Challenge challenged us to find the ultimate fudge recipe, and seeing as I’m not the world’s biggest chocolate fan (I know, what is wrong with me?!), I was definitely challenged.  It’s not that I dislike chocolate, it’s just not my most favorite thing in the world.  I’ll eat chocolate when it is in things, but not so much on it’s own.  I like chocolate chip cookies and chocolate chunk ice cream and candy bars (ok, brownies too), but you’ll never find me eating chocolate cake or chocolate frosting or chocolate milkshakes.  It’s just not my thing.

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I do, however, love the combination of salty and sweet, and this pretzel fudge definitely fit the bill.  The crunchiness of the pretzels was a welcome addition, feasting my tastebuds with their greatness and breaking up the pure chocolate flavor.  They were incredibly simple to make (melt, stir, pour, chill), and super tasty to boot.  They’d be a great, easy addition to your holiday swaps!

Pretzel Fudge – slightly adapted from Everyday Sisters

  • 1 14 oz. Can Sweetened Condensed Milk
  • 3 Cups Semisweet Chocolate Chips
  • 2 Tbsp. Salted Butter
  • 1 tsp. Vanilla
  • 2 Cups Pretzels, broken into pieces
  • Handful of Whole Pretzel Twists
  • 1/4 tsp. Sea Salt

Lightly grease a 9×13 baking dish and line with parchment paper, leaving enough extra at the ends to cover the finished fudge and allow you to lift the fudge from the pan when chilled.

Add the condensed milk, chocolate chips, butter and vanilla to a microwave safe bowl.  Heat in 30 second increments, stirring each time, until melted – about 2 minutes.  Stir in pretzels.

Pour chocolate pretzel mixture into the prepared pan.  Spread gently then press whole pretzels onto the top.  Sprinkle sea salt over the top.  Cover with the ends of the parchment and chill until firm.

Using the ends of the parchment, gently lift the fudge out of the pan and, using a serrated knife, cut into small squares.

Be sure to check out everyone else’s entries below, and if you’re so inclined, vote for my Pretzel Fudge as the ultimate fudge recipe!

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One in ’11: Soft Pretzels

Posted on January 19, 2011 by Jey| 5 Comments


Soft Pretzels!!  I can cross the first item off of my 2011 food goals list!

Since I’ve only worked with yeast once before (that recipe is soon to be posted), and yeast is well know to be pretty testy, I was a little bit nervous as to how these would turn out.  But honestly? My yeast fear has been pushed aside as these pretzels were fairly easy (but a little bit time consuming) to make!

I’m not really into football (baseball is more my style), but our Chicago Bears are in the playoffs!  I was searching for some food to make for the game when someone on the food board I’m a part of mentioned beer cheese soup.  Not only are soft pretzels a fantastic accompaniment to the soup, but they were something I’ve been wanting to make as well.

And while I doubt these pretzels had anything to do with it, the Bears are advancing to the next round of playoffs against our ultimate rivals, the Green Bay Packers.  So they probably didn’t hurt, right?

Soft Pretzels – from Creating Nirvana

  • 1 1/3 Cups + 2 Tbsp Warm Water (~110 degrees)
  • 2 1/4 tsp. Active Dry Yeast (equal to 1 packet)
  • 1/3 Cup Light Brown Sugar
  • 4 Cups Flour
  • 3 Tbsp. Olive Oil
  • Sea Salt, for sprinkling
  • 2 Quarts Cold Water
  • 1/2 Cup Baking Soda

In the bowl of an electric mixer, combine 2 Tbsp warm water with the yeast.  Let sit until the mixture becomes foamy.  Add 1 1/3 Cups warm water and the brown sugar to the bowl and stir until the sugar is dissolved.  Start the mixer with the dough hook attached, and on medium speed, gradually add the flour.  The dough will be firm.

Transfer the dough to a lightly floured surface and knead for 2 minutes.  Roll the dough into a 2 foot long log and cut into 20 pieces.  Place the dough pieces on a floured plate and cover with a damp cloth.  Let rest for 10 minutes.

Roll dough piece into a skinny log.  To make the pretzel shape, form a “U” and cross the arms over each other.  Twist and press the ends on top of the pretzel.  Place the pretzel on a floured plate, brush with olive oil and sprinkle the top with a little bit of flour.  Repeat with remaining dough pieces.  Cover with plastic wrap and let sit for 30 minutes.

Meanwhile, preheat oven to 425.  Using a large pot, boil cold water and once boiling, add the baking soda.  With a slotted spoon, move pretzels (no more than 4 or 5 at a time) to the baking soda bath and boil for 15 seconds on each side.  Transfer to a drying rack (I used a cookie rack) and sprinkle with salt.

Lightly brush 2 baking sheets with oil.  Transfer pretzels to the sheets and bake for 8-10 minutes on the upper middle racks until golden brown.  Let cool for 5 minutes, then transfer back to the rack.  Serve warm.

Extra pretzels can be frozen and reheated in the microwave for 45 seconds.

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