Salted Caramel and Chocolate Pudding Pops

Chocolate Pudding

■1/3 cup cornstarch
■½ cup granulated sugar
■Pinch of salt
■3 cups cold whole milk
■3/4 cups dark chocolate, chopped
■1 tablespoon vanilla extract
Instructions:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate and stir to combine. Add vanilla and stir to combine.

Salted Caramel Pudding

■1/3 cup cornstarch
■½ cup granulated sugar
■Pinch of salt
■3 cups cold whole milk
■1/2 cup salted caramel sauce (recipe follows)*
■1 tablespoon vanilla extract
Instructions:

Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add salted caramel and stir to combine. Add vanilla and stir to combine.

*Salted Caramel Sauce

■½ cup granulated sugar
■2 tablespoons water
■2 tablespoons unsalted butter
■6 tablespoons of heavy cream
■½ teaspoons of kosher salt
Instructions:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Assembly:

For easy layering place cooled pudding in a pastry bag or Ziploc bag and cut the corner. Pipe alternating layers of chocolate and salted caramel pudding into a small Dixie type of cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place a popsicle stick in the middle an continue to freeze for another 2 hours.

TIPS!!


1. I used a 5 oz dixie cup. Don't do this. They are HUGE!!!! 3 oz will be plenty!!

2. Their tip on using a ziploc bag to pour them? Either I was more untalented than normal last night or it was my first day with a ziploc bag. Didn't work out to well. They look like a 2 year old did it (great excuse for you if you go this route and are NOT as untalented as me!) BUT...they taste yummy.. :)

3. Their tip to cook the sugar for the caramel sauce until it's a medium amber color...don't wait that long...go with a light amber. And by the time you add the butter and cream, it will be a medium amber color and then it was perfect!! The FIRST time I made it I waited for the medium amber color and it was too far gone by the time I added the other ingredients. So yeah... I remade the caramel sauce..twice......