Homemade Butterscotch Pudding Pops Recipe. Quick Preparation

Ingredients

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

Directions

    Place the brown sugar and butter in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has melted, the butter is incorporated, and the mixture is bubbling vigorously, about 8 minutes. Remove from heat and slowly whisk in 1 3/4 cups of the half-and-half in a slow, steady stream. Continue whisking until smooth and combined, then set the pan aside.

    Pour the remaining 1/4 cup half-and-half into a small bowl. Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).

    Return the sugar/butter/half-and-half mixture to low heat and add the gelatin mixture. Whisk continuously, checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 4 minutes. (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)

    Remove the saucepan from heat and stir in the vanilla and salt. Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer. Discard the solids. Divide the mixture among the pop molds and freeze until frozen, about 3 hours.

 Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure it’s directly touching the pudding.)