Return of the Sun/Chocolate Almond + Salted Caramel Pudding Pops

Was making popsicles a big deal for you when you were young? I know it was for me. Breaking out the plastic molds (we had TWO kinds, a basic shape with a straw built into the handle for getting the slushy stuff out, and bear shaped ones. Fancy, I know) pouring watery lemonade into them....it somehow tasted so much better frozen. 

Mm. This weekend felt so much like summer. It made me so happy to finally feel the sun on my face. And there was a music festival thing going on at school, so behavior like this was occuring: 

 

No, I don't attend High School Musical University (Well, almost...)

It seemed like good popsicle weather. I decided to do pudding pops (which kind of taste like fudge pops but better) instead of something icy and fruity, and they were, but also incredibly hot to make. Standing in the cramped kitchen over a makeshift double boiler maybe was a poor choice in May. You can modify this recipe and do any type of pudding (I went with Chocolate Almond and Salted Caramel) you want, but take the extra time to make it from scratch. It's so worth it. 

Chocolate Almond + Salted Caramel Pudding Pops

adapted from Endless Simmer

makes approximately 1 dozen pops

Chocolate Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon almond extract

Instructions:

Combine cornstarch, sugar, and whole milk 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 almond and stir to combine.

Salted Caramel Pudding

• 1/3 cup cornstarch
• ½ cup granulated sugar
• 3 cups cold whole milk
• 1/2 cup salted caramel sauce (recipe follows)*

Instructions:

Combine cornstarch, sugar and whole milk 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.

*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. (Or just spoon it in. Uglier but easier). 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.