She Strengthens

Rich and Creamy Pudding Pops Recipe

Get ready to indulge in a delightful treat that’s both easy to make and impressive to serve. This recipe yields about 10 creamy pudding pops, perfect for hot summer days or as a unique dessert for any occasion.

The Magic of Gelatin

Don’t be put off by the gelatin in this recipe. It’s the secret ingredient that gives these pudding pops their silky smooth texture, unlike the grainy texture often associated with cornstarch. Plus, the dark brown sugar adds a deep, caramel-like flavor that’s simply irresistible.

Optional Flavor Boost

If you want to take your pudding pops to the next level, consider adding a splash of Scotch whisky to the mixture. This will give your treats a sophisticated twist that’s sure to impress.

Equipment Needed

Before you start, make sure you have the necessary equipment:

• Freezer pop molds (any type will do)
• Instant-read thermometer
• Wooden sticks (if your molds don’t come with them)

Let’s Get Started!

Step 1: Melt the Sugar and Butter

Combine the dark brown sugar and unsalted butter in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has melted and the butter is fully incorporated. This should take about 8 minutes.

Step 2: Whisk in the Half-and-Half

Remove the saucepan from heat and slowly whisk in 1 3/4 cups of cold half-and-half. Continue whisking until smooth and combined.

Step 3: Soften the Gelatin

Pour the remaining 1/4 cup half-and-half into a small bowl and sprinkle the gelatin evenly over the surface. Let it stand for about 3 minutes, until the gelatin softens and becomes wavy.

Step 4: Combine the Mixtures

Return the sugar/butter/half-and-half mixture to low heat and add the gelatin mixture. Whisk continuously, checking the temperature occasionally, until the gelatin dissolves and no longer feels grainy. This should take about 4 minutes.

Step 5: Add the Finishing Touches

Remove the saucepan from heat and stir in the vanilla extract and fine salt. Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer. Discard the solids.

Step 6: Freeze or Chill

Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, divide the mixture among ramekins and refrigerate until set, about 3 hours. To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it’s directly touching the pudding.

Enjoy your delicious and creamy pudding pops!