This gluten free treat is very tasty and easy to make. Have patients with the caramel sauce and don't stop stirring as the sauce can burn quickly.
1 cup sugar
3 tsp cornstarch
6 Tbsp butter, cut in to small chunks
1/2 cup evaporated milk at room tempiture
1 tsp salt
5 oz gluten free pretzels
Corse salt (optional)
Heat the sugar and cornstarch in a sauce pan on medium heat, stirring constantly, until melted into a thick brown liquid. Add the butter stir for 2-3 minutes. Slowly add the milk and stir for another 1-2 min. Take off heat and stir in salt. Grease a baking sheat and lay the pretzels in a single layer in the sheat. Pour caramel over pretzels and sprinkle with corse salt if desired. Cool and chill in refrigerator, then break into peaces and serve. The bark will keep in the refrigerator for about 1 week. Enjoy!!
No comments:
Post a Comment