Comments on: Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops

By: marie

marie — Sat, 01 Jun 2013 20:45:36 +0000

love it,looking forward for more fabulous recipes…

By: Patricia and David

Patricia and David — Thu, 16 Aug 2012 00:16:54 +0000

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

By: nik

nik — Thu, 12 Jul 2012 02:41:42 +0000

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!

By: sciencechick

sciencechick — Fri, 23 Mar 2012 14:08:07 +0000

But what’s the sauce for?

By: Gennell

Gennell — Mon, 06 Feb 2012 21:39:54 +0000

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?

By: Monica

Monica — Tue, 24 May 2011 04:29:01 +0000

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.

By: Slim Charles

Slim Charles — Tue, 10 May 2011 19:17:33 +0000

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.

By: a frog in the cottage

a frog in the cottage — Tue, 19 Apr 2011 15:13:59 +0000

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

By: Michelle @ Taste As You Go

Michelle @ Taste As You Go — Mon, 18 Apr 2011 15:57:12 +0000

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.

By: Amanda

Amanda — Sat, 16 Apr 2011 17:46:54 +0000

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?