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.