Butterscotch Pudding Pops

Name: Butterscotch Pudding Pops
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1 cup packed dark brown sugar; 4 tablespoons unsalted butter, cut into small pieces (1/2 stick); 2 cups cold half-and-half; 2 teaspoons unflavored gelatin; 3/4 teaspoon vanilla; 1/4 teaspoon salt; 2 tablespoons scotch (optional)

Submitted by Chris Reynolds

"A recipe from "The Week" magazine. With the addition of the optional Scotch, these popsicles are for adult fans! For this recipe, cooking time is freezing time."

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Ready In:: 3hrs 15mins
Ingredients:: 7
Serves:: 6-8

ingredients

1 cup packed dark brown sugar
4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
2 cups cold half-and-half
2 teaspoons unflavored gelatin
³⁄₄ teaspoon vanilla
¹⁄₄ teaspoon salt
2 tablespoons scotch (optional)

directions

Put brown sugar and butter in a medium saucepan and heat over medium, stirring occasionally, until sugar has melted and mixture is bubbling vigorously, about 8 minutes.
Remove from heat and slowly whisk in 1-3/4 cups of half-and-half in a steady stream. Continue whisking until smooth and combined. Set aside.
Pour remaining 1/4 cup half-and-half into a small bowl. Sprinkle gelatin evenly over the surface and let stand until gelatin softens, about 3 minutes.
Return sugar mixture to low heat. Add gelatin mixture. Whisk continuously, checking temperaure on an instant-read thermometer (do not let it exceed 170 degrees), until gelatin dissolves and no longer feels grainy, about 4 minutes.
Remove pan from heat and stir in vanilla, salt, and Scotch if using. Set a fine-mesh strainer over a heatproof bowl and strain mixture. Discard solids.
Divide mixture among popsicle molds and freeze. Insert popsicle sticks about one hour into freezing time. Pops should be solid in about 3 hours.

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RECIPE SUBMITTED BY

Chris Reynolds

212

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>

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