Friday, July 1, 2011

Chocolate and Salted Caramel Pudding Pops


Lately my posts have been few and far between because I recently started a new job. Can you guess what my new job is? If you guessed baker you get a gold star. I started this new job a few weeks ago and I am absolutely loving it! While it is a bit of a learning curve for me, seeing as how I am still a student and I haven't even taking my first baking class yet, I am learning so much and I am so grateful to have been given the opportunity to learn to bake in a professional environment. But with this new opportunity comes less time I have to bake at home on my own and write about it here. So while I am trying to balance my blog, a new job, and come August, school again my posts will be a little less frequent.
Now on the the fun stuff, pudding pops. Do your remember pudding pops? You know the kind that were made by Jello and Bill Cosby did the commercials in the 80's? Yep those are ones, they were my favorite, why they stopped making them I have no idea. So when I came across this recipe for Chocolate and Salted Caramel Pudding Pops on Endless Simmer, I just had to make them. I used all the same ingredients as called for in the recipe, but I used a different method to make the pudding. Rather than using a double boiler for the pudding I used a saucepan, which worked out just fine for me.

Chocolate and Salted Caramel Pudding Pops 
Chocolate Pudding
1/3 cup Corn Starch
1/2 cup Granulated Sugar
Pinch of Salt
3 cups Whole Milk
3/4 cup Dark Chocolate Chips
1 tablespoon Vanilla

In a medium sauce pan whisk together the corn starch, sugar, and salt. Gradually pour in milk and whisk over medium to medium-high heat until mixture comes to a boil. Allow mixture to boil for a minute whisking constantly. Once mixture has thickened remove from heat and stir in the chocolate chips until all the chocolate has melted and is combined, then stir in the vanilla.

Salted Caramel Pudding
1/3 cup Corn Starch
1/2 cup Granulated Sugar
Pinch of Salt
3 cups Whole Milk
1/2 cup Salted Caramel Sauce, recipe below
1 tablespoon Vanilla

In a medium sized sauce pan whisk together all of the dry ingredients. Gradually pour in the milk and whisk over medium to medium-high heat until mixture comes to a boil. Allow mixture to boil for a minute whisking constantly. Once mixture has thickened remove from heat and stir in the salted caramel sauce and the vanilla.

Salted Caramel Sauce
1/2 cup Granulated Sugar
2 tablespoons Water
2 tablespoons Unsalted Butter
6 tablespoons Heavy Cream
1/2 teaspoon Kosher Salt

Stir together the water and sugar in medium sized sauce pan over medium-low heat until sugar dissolves then increase the heat to high. Do not stir. Once mixture begins to darken whisk in the butter and cream until combined. Then stir in the salt and remove from heat.

Assemble pops by alternating between chocolate and caramel puddings. I used ice pop molds I found at Target, but you could just as easily use little Dixie cups as used on Endless Simmer. Once assembled freeze for at least three hours.  If you use an ice pop mold, once the pops are done you can dip the mold in hot tap water to help release the pops from the mold.

Recipe from Endless Simmer

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