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In heavy saucepan, combine sugar, corn syrup and butter. Bring to a boild over medium heat stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutest. Remove from the heat; stir in milk. Return tothe heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245(firm ball stage). Keep warm.
Pour 1 c. carmel into a 1 c glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until hardened.
In microwave melt white candy coating; dip remaining pretzels. Drizzle white coated pretzels with chocolate coating; drizzle milk chocolate pretzels with white coating. Store in airtight container.
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