Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops

Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing.  Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it.

Incredibly easy to make and even easier to devour, you should have no problem whipping up a dozen or more of these in under 30 minutes. The hardest part will be waiting for them to freeze. Let me say that if you’ve never had a pudding pop, well it’s a lot like a Fudgiscle but better and richer.

So relax, enjoy and yield to the slow pace of licking a popsicle.

Chocolate and Salted Caramel Pudding Pops

Makes approximately 1 dozen 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.