Butterscotch Pudding Pops

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READY IN: 3hrs 15mins
Recipe by Chris Reynolds

A recipe from "The Week" magazine. With the addition of the optional Scotch, these popsicles are for adult fans! For this recipe, cooking time is freezing time.

Ingredients Nutrition

Directions

  1. Put brown sugar and butter in a medium saucepan and heat over medium, stirring occasionally, until sugar has melted and mixture is bubbling vigorously, about 8 minutes.
  2. Remove from heat and slowly whisk in 1-3/4 cups of half-and-half in a steady stream. Continue whisking until smooth and combined. Set aside.
  3. Pour remaining 1/4 cup half-and-half into a small bowl. Sprinkle gelatin evenly over the surface and let stand until gelatin softens, about 3 minutes.
  4. Return sugar mixture to low heat. Add gelatin mixture. Whisk continuously, checking temperaure on an instant-read thermometer (do not let it exceed 170 degrees), until gelatin dissolves and no longer feels grainy, about 4 minutes.
  5. Remove pan from heat and stir in vanilla, salt, and Scotch if using. Set a fine-mesh strainer over a heatproof bowl and strain mixture. Discard solids.
  6. Divide mixture among popsicle molds and freeze. Insert popsicle sticks about one hour into freezing time. Pops should be solid in about 3 hours.

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