I continue this process in small batches—melting, dipping, sprinkling—until all my pretzels are transformed. I let the trays sit at room temperature until the coating is completely hard and set, which takes about 15-20 minutes. If I’m in a hurry, I’ll pop the trays in the fridge for 5 minutes. And that’s it! I gently peel them off the parchment, and they’re ready to pile into a bowl or pack up for gifting. The whole process is so quick and satisfying, it feels like holiday magic.
Pro Tips for Best Results
Crush your candy canes to the right consistency. I aim for a mix of fine powder (for color) and small pea-sized pieces (for crunch). If the pieces are too large, they won’t stick well and can be awkward to eat. A few good rolls with a rolling pin does the trick perfectly.
Work in small, manageable batches. Don’t coat all your pretzels at once and then try to sprinkle them. The coating will start to set, and the sprinkles won’t adhere. My rhythm is: melt, dip 6-8, sprinkle immediately, then dip the next batch. This keeps the workflow smooth and the results perfect.
If your coating gets too thick as it cools, don’t panic and don’t add water! Simply reheat it in the microwave for 10-15 seconds and stir. Adding any liquid will cause the candy to seize into a grainy, unusable mass. Gentle, low-heat reheating is the way to restore it.
Common Mistakes to Avoid
My first big mistake was using regular white chocolate chips instead of candy melts. They required constant stirring and added oil to thin them, and even then, they never set with that nice, crisp snap. They stayed slightly tacky. Candy melts or almond bark are formulated for coating and are foolproof. Don’t substitute here.(See the next page below to continue…)