Caramel Corn Ice Pop

By Tinkysmom55

Ingredients

• 1 1/2 cups fresh or frozen corn kernels
• 3/4 cup heavy cream
• 3/4 cup milk
• 1/2 cup sugar
• 1 pinch salt
• 20 pieces soft caramels

Preparation

Step 1

In a small saucepan, bring the corn, cream, milk, sugar and salt to a boil. Remove from the heat and let sit for 30 minutes. Transfer to a blender and puree. Strain through a fine-mesh strainer set over a bowl; discard the solids. Refrigerate until cold. Divide among the molds. Freeze until partially frozen, about 1 1/2 hours.

Meanwhile, line a baking sheet with wax paper. Working with 2 caramels and 1 ice-pop stick at a time, microwave the candy until just softened, 10 seconds. On the prepared pan, press the caramels together to form a flat rectangle, then wrap it around two-thirds of the stick, leaving a bare handle. Repeat to make a total of 10 caramel-wrapped sticks. Freeze until brittle, about 45 minutes.

Insert the prepared sticks caramel side down into the molds. Freeze until solid, about 8 hours. Run warm water over the molds to remove the pops; dust with chile powder.

Tips:

Use an ice-pop set that includes ten 3-oz. molds. Buy backup sticks at grocery or craft stores.

Frozen pops stay fresh and tasty in their molds for up to two weeks.

Run warm water over the molds to loosen pops; serve immediately. Slide a paper coaster “bib” up the stick to catch drips.