Butterscotch Pudding Pops

The order in which I post recipes on the blog is always very carefully thought out; when choosing what the line up will be for the week, I take in to account the season, holiday, and most importantly, whatever I've just posted. For example, if I've just posted a recipe for pasta, I try to share a dessert or an appetizer, just to keep the blog varied (after all, you don't want 10 pasta recipes one after the other. Not that that would be the worst thing, actually...) So, that being said, this recipe doesn't really have much of a place here at the moment -- I've given you recipes for these popsicles, told you how to make and where to get good gelato, and had already prepared and photographed granita for a future post. This blog has more than its share of frozen treats this summer, and I really should've shared some other kind of dessert with you, or maybe a recipe for the grill, or something healthy like vegetables or something. But really, these were far too good to not share immediately

First off: if you don't know what butterscotch is, I am 1.) very sorry for you but also 2.) happy to educate you now (better late than never, right?) Butterscotch very similar to the more commonly known caramel, but made with brown sugar instead of white, with a healthy dose of vanilla extract and sea salt. If you add cream to it, it becomes butterscotch sauce, which is usually served over vanilla ice cream.

This recipe comes from the genius Deb Perelman of Smitten Kitchen, who had the excellent idea to make butterscotch pudding then freeze it in to popsicles. Apart from the fact that this recipe is from Deb, I could also tell from the ingredient list -- butter! cream! brown sugar! vanilla! -- that these would be spectacular, and how right I was. 

Though these are made with popsicle molds, they are not at all icy or fruity like your average popsicle, but rather smooth and creamy, just as you imagine frozen pudding would be. The flavor here is sweet but not cloyingly so, with an underlying complexity thanks to the almost toasty undertones of the caramelized brown sugar and butter. These were so good that my sister and I may or may not have had these for breakfast once or twice (you will understand after you've made these!)

Note that these are also a good compromise if you don't have an ice cream maker -- the texture is very similar to that of ice cream. The only problem I came across with these is that they melt very easily (see casualty below!) and thus were pretty difficult to photograph, but then again these are so good that I think they'll be eaten before they even have a chance to melt.  Enjoy everyone!


3/4 cup heavy whipping cream
3/4 cup packed dark brown sugar
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon flaky sea salt, or to taste (use less of a fine sea salt)
1 tablespoon cornstarch
1 1/2 cups whole milk

Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes a bit darker, more syrupy, and smells toasty. Add cornstarch and slowly whisk in milk. Raise heat to medium. Cook mixture, stirring frequently, until it thickens slightly, anywhere from 5 to 10 minutes. Remove from heat and add vanilla and sea salt. 

Cool mixture to lukewarm. Pour into popsicle molds and freeze as manufacturer directs. Makes about 8 popsicles.

Popsicle casualty!!!

Recipe from www.smittenkitchen.com.

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