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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Sunday, June 02, 2013

Chocolate and Salted Caramel Pudding Pops

Summer is a time when people look for cool treats. Here are some cool Popsicle type treats I found: http://www.rd.com/slideshows/ice-pops-unbelievable-flavor/ I am including the recipe for the one that most intrigues me but there are 15 more luscious flavors on the rd website. Chocolate and Salted Caramel Pudding Pops Makes approximately 1 dozen pops Chocolate Pudding 1/3 cup cornstarch ½ cup granulated sugar Pinch of salt 3 cups cold whole milk 3/4 cups dark chocolate, chopped 1 tablespoon vanilla extract Instructions: Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, 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 occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate and stir to combine. Add vanilla and stir to combine. *For a step-by-step tutorial to making homemade pudding click here. Salted Caramel Pudding 1/3 cup cornstarch ½ cup granulated sugar Pinch of salt 3 cups cold whole milk 1/2 cup salted caramel sauce (recipe follows)* 1 tablespoon vanilla extract Instructions: Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. Alternatively, 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 occasionally. Pudding is ready when mixture coats the back of the spoon. Add salted caramel and stir to combine. Add vanilla 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. 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.

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