Chocolate & Salted Caramel Pudding Pops

By cook_kjacook_kja

Ingredients

• Chocolate Pudding:
• 1/3 C cornstarch
• 1/2 C granulated sugar
• pinch of salt
• 3 C cold whole milk
• 3/4 C dark chocolate, chopped
• 1 Tbsp vanilla extract
• Salted Caramel Pudding:
• 1/3 C cornstarch
• 1/2 C granulated sugar
• pinch of salt
• 3 C cold whole milk
• 1/2 C salted caramel sauce (recipe follows)*
• 1 Tbsp vanilla extract
• Salted Caramel Sauce:
• 1/2 C granulated sugar
• 2 Tbsp water
• 2 Tbsp unsalted butter
• 6 Tbsp heavy cream
• 1/2 Tsp kosher salt

Preparation

Step 1

Puddings:
Combine cornstarch, sugar, salt, and whole milk in a blender or food processor and pulse until well blended. A;ternatively, 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 occasionaly. Pudding is ready when mixture coats the back of a spoon. Add chocolate or salted caramel and stir to combine. Add vanilla and stir to combine.

Salted Caramel Sauce:
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 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 caramel pydding into a small dixie type cup. Place cups in the freezer for one hour until the pudding becomes semi firm, then place popsicle stick in the middle and continue to freeze for another 2 hours.