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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Melany Stowe
  • Mini candy toppings
  • Assorted nonpareils (sprinkles)
  • 14-oz. bag caramel candy, unwrapped
  • 1 TBS evaporated milk
  • 1 bag large pretzel rods
  • 12-oz. package white chocolate, melted
This is a great recipe for children. Gather sprinkles and mini-candies and sort them by team colors. For Virginia Tech spirit sticks, use mini orange and maroon leaf sprinkles, mini orange Reese's Pieces and orange nonpareils. For UVA spirit sticks, use mini orange Reese's Pieces, mini blue and orange M&Ms and blue and orange nonpareils. 
Melt the caramels and 1 tablespoon of evaporated milk over low heat, stirring constantly.  Once the caramel is melted, dip the top half of the pretzel rod in the caramel and place on lightly greased wax paper. Repeat the dipping process with the melted white chocolate. Place the mini candies and sprinkles on each of the spirit sticks before the chocolate hardens. Store in an airtight container. (The caramel can be omitted, which will delete half the time. Also, younger children may have a harder time eating the caramel.)
(This recipe was contributed as part of a "Cook of the Week" feature.)

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