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Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops

Posted by on April 13 2011 in Desserts, Recipe

Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing.  Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it.

Incredibly easy to make and even easier to devour, you should have no problem whipping up a dozen or more of these in under 30 minutes. The hardest part will be waiting for them to freeze. Let me say that if you’ve never had a pudding pop, well it’s a lot like a Fudgiscle but better and richer.
So relax, enjoy and yield to the slow pace of licking a popsicle.
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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31 Responses leave one →
  1. April 13, 2011

    ooh, i want one of those.

  2. April 13, 2011

    Wow. Those look amazing. Far more exciting than Jello Pudding Pops and I get pretty excited over Jello Pudding Pops. Yum!

  3. April 13, 2011

    oooh, my kids would LOVE these!!

  4. April 13, 2011

    How amazing. I looove the layered look. Can we fast forward to summer now, please?

  5. April 13, 2011

    Looks AMAZING!! I love the flavor combination! :)

  6. April 13, 2011

    These look amazing. I am absolutely in love with pudding pops, but salted caramel pudding pops? I die.

  7. April 13, 2011

    These look fabulous! I remember having pudding pops as a kid, but they were NOTHING like this! These look so much better… Yum :)

  8. April 13, 2011

    Pudding pops are one of my absolute favorite treats. Love chocolate and caramel – well done and so pretty!

  9. April 13, 2011

    These are simply brilliant. Love the salted caramel. Wow.

  10. April 13, 2011

    Those are almost too cute to eat. *Almost* I’m pretty sure that I couldn’t resist. That is a fabulous combination. Yum.

  11. April 13, 2011

    LOOOOOOVE me some pudding pops!!

  12. April 13, 2011

    These sound amazing! And what a great use for chocolate pudding, too!!

  13. April 13, 2011

    OMG. INSPIRATION! This summer I’m sooo going to make gourmet popsicles! Totally starting with these, I looove chocolate and caramel.

  14. April 14, 2011

    Beautiful combination! I’ve never had a caramel pudding pop before, that sounds amazing.

  15. April 14, 2011

    Ohhhh, yum yum YUM!!!

  16. April 14, 2011

    YUM! These remind me of the layered puddings I would get in my lunches as a kid (but I’m sure they taste SO much better). They’re adorable, too!

  17. Borracho permalink*
    April 14, 2011

    These look awesome and gave me a reason to dust off my Bill Cosby impression. Bravo!

  18. April 14, 2011

    omg i don’t think i would be able to wait for these. That puddin would def get eaten!

  19. April 14, 2011

    OMG – I didn’t realize it was so simple to make chocolate pudding from scratch!
    going to check my ingredients RIGHT NOW!!

    michelle

  20. April 15, 2011

    This is my Saturday night project! I dare not even mention to my kids I’m making these until they are done…yum!

  21. Amanda permalink
    April 16, 2011

    These sound delicious! But every time I look at the photo, I can’t help but imagine them being chocolate peanut butter..

    Would anyone know a good way to pull that off?

  22. April 18, 2011

    I love this idea! Chocolate and salted caramel is one of my favorite flavor combinations, and the recipe looks so simple to prepare. I might have to try this out with my nieces… I’m sure they’d love to help assemble the pops.

  23. April 19, 2011

    what an oustanding idea !!! thanks for sharing !!

  24. Slim Charles permalink
    May 10, 2011

    Great looking recipe. It would be helpful to list the weight of the chocolate; it’s kind of hard to fill up a measuring cup with squares. Also, it’s much faster to simmer the pudding directly over the heat and forego the double boiler. Mine took a good 5-6 hours hours to freeze solid. They are delish though.

  25. Monica permalink
    May 24, 2011

    First I just have to say beautiful work & thank you for posting such a great pairing. Second I have to say Help! I’ve made pudding, pot de creme’s, ice cream etc. I know how to cook & bake decently yet when I made this I kept thinking I was doing it all wrong.
    When I took the pudding off the stove it was pretty liquidy. Is that normal? Is it supposed to be very tedious to make the layers? I’d pour a layer in the dixie cup, let it semi-freeze, take it out repeat, and keep repeating. It took all night! I feel as though I’ve missed some very important niche in the recipe. Steer me right please because this is a dessert I have to know how to make. These look incredible. I have mine in the freezer, finally made, but I’m not sure if they’ll taste nearly as good as yours look.

  26. Gennell permalink
    February 6, 2012

    I would love to try these but I can’t have that amount of sugar! Do you think this recipe would work just as well with splenda?

  27. sciencechick permalink
    March 23, 2012

    But what’s the sauce for?

  28. July 11, 2012

    ohgoodgolly another fabulous pop to try! I just discovered your Endless Poptails page
    http://www.endlesssimmer.com/featured/endless-poptails/
    and was totally tantalized by all of your supercool treats! Bourbon Butterscotch Latte Pops and White and Black Russian Pops are going on this weekend’s menu. Many thanks!
    I found you through Todays Creative Blog…Cheers!

  29. August 15, 2012

    I was just raving about this recipe to some friends on Facebook. Thank you for posting it!

  30. marie permalink
    June 1, 2013

    love it,looking forward for more fabulous recipes…

  31. LisaG permalink
    July 14, 2014

    I made these last night and they are delicious! That said, the pudding took way longer to cook than I thought it would. I made the salted caramel pudding first and after about 35-40 minutes of cooking it in a bowl over simmering water, it still hadn’t thickened. I moved it to a pan over direct heat and it thickened in just a few minutes. So then I made the chocolate pudding over direct heat and it still took 25-30 minutes to thicken. It was a little more work and time than I was expecting, but the end result was so tasty that I didn’t mind!

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