Q1: What is the absolute, number one secret to melting candy melts smoothly so they don't get thick or seize up?

The secret is to use low, gentle heat and to avoid any contact with water . The low-temperature oven method in this recipe is fantastic and very gentle. If you are using a microwave, it is crucial to use a lower power setting (like 50%) and to microwave in very short, 30-second intervals, stirring well in between each one.

Q2: Can I make these pretzel pumpkins ahead of time for a party?

Yes, absolutely! This is a perfect make-ahead treat. You can prepare the entire recipe up to two weeks in advance and keep them stored in an airtight container at room temperature. They are a fantastic and easy treat to have on hand for the entire fall season.

Q3: Can I use regular white chocolate instead of the orange candy melts?

You can, but you will need to use a high-quality, oil-based food coloring (not a water-based one) to tint your white chocolate orange. Regular, water-based food coloring will cause your melted white chocolate to seize up and become a thick, grainy paste.

Q4: What can I use for the pumpkin stem if I can't find any sour straws?

If you can't find any green sour candy straws, you can get creative! A single, green M&M's® Mini , a small piece of a green sprinkle , or even a small piece of a green fruit snack would all make fantastic and cute pumpkin stems.

Q5: Can I make other spooky pretzel shapes?

Of course! You can use this same, simple technique to create all sorts of fun Halloween treats. You can fill the pretzels with melted white candy melts and use a toothpick and some melted black candy melts to draw on two spooky eyes and a mouth to create some pretzel ghosts . You can also fill them with white candy and use a piping bag to draw on a pretzel spiderweb .

Pretzel Pumpkins (The Perfect Halloween Treat!)

An easy, no-bake recipe for festive, pumpkin-shaped candies, perfect for Halloween treats. This kid-friendly project uses mini pretzels as the outline for the pumpkins. The center of each pretzel is filled with melted orange candy wafers. More melted candy is then piped onto the surface to create the look of pumpkin ridges, and a small piece of green sour candy is added to create a ‘stem.’ The finished treats are a fun, sweet and salty snack.

Author: Grace

Ingredients

8 ounces orange candy melting wafers (about 1 1/2 cups)
30 mini pretzels
About 15 inches of green candy sour straws or candy spaghetti

Instructions

Line a baking sheet with parchment paper.
Melt the orange candy wafers in a small heatproof bowl set over a saucepan of simmering water (a double boiler), stirring periodically until smooth.
Lay the mini pretzels out on the prepared baking sheet with space between each one.
With a small spoon, carefully fill the interior of each pretzel with the melted orange candy to create a solid ‘pumpkin’ shape with a pretzel border.
Reheat the candy if necessary and transfer it to a piping bag fitted with a very small round tip.
Pipe a line around the orange interior of each pretzel to define the pumpkin shape. Then, pipe vertical lines from top to bottom to mimic the ridges of a pumpkin.
Pipe a small dot of melted candy at the top of each ‘pumpkin’ and stick a 1/2-inch piece of the green candy straw in for a stem.
Let the pretzel pumpkins cool at room temperature for about 30 minutes, until the candy is fully set.
Carefully peel them off the parchment to serve or store.

Notes

Special equipment: A piping bag fitted with a very small round tip is recommended for the detailed decoration.
Using a double boiler to melt the candy wafers provides gentle, even heat and helps prevent scorching.
Laying the pretzels on parchment paper is a key step that prevents them from sticking and makes for easy cleanup.
These treats can be stored in an airtight container at room temperature.

Find it online: https://www.eatswithsoul.com/pretzel-pumpkins/