Butterscotch Pudding Pops
Ready In: 3 hrs 15 mins
Serves: 6-8
Ingredients
- 1 cup packed dark brown sugar
- 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
- 2 cups cold half-and-half
- 2 teaspoons unflavored gelatin
- 3⁄4 teaspoon vanilla
- 1⁄4 teaspoon salt
- 2 tablespoons scotch (optional)
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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