How to Make Butterscotch Pops

Yields: 10 pops

Preparation time: 3 hours

Cooking time: 15 mins

Ingredients needed to make Butterscotch Pops:

• 2 cups half and half
• 1 cup dark brown sugar, packed
• ¾ tsp vanilla extract
• 4 tbsp unsalted butter
• ¾ tsp vanilla extract
• 2 tsp unflavoured gelatin powder
• ¼ tsp fine salt

Cooking instructions for Butterscotch Pops:

• Add a large knob of butter in a medium saucepan, along with brown sugar and cook them over moderate heat, stirring at times, for about 8 minutes or until they sugar melts and blends with the melted butter to form a uniform, bubbly mixture.
• Turn off the heat and pour in 1 ¾ cups half and half in a continuous stream, while beating it into the mixture until well combined; set aside.
• Pour rest of the half and half in a bowl and stir in the gelatin powder.
• Let it soak, undisturbed, for about 3 minutes, until the gelatin turns soft.
• Place the pan with butter-sugar-half and half blend back over slow flame and whisk in the gelatin mixture until it dissolves.
• Continue to whisk the mixture thoroughly for about 4 minutes or until it reaches the temperature of 170 degrees F.
• Turn the heat off again and beat in the vanilla until well mixed.
• Tip it into a fine mesh sieve, placed over a medium bowl, to strain and get rid of the residues if any.
• Pour the strained mixture into creamsicle molds and leave in the freezer for 3 hours or until they are set.
• This mixture can be also served as a pudding by setting them in ramekins.
• Once set, dip the pop molds in a bowl of hot water for few seconds to loosen them up and remove the pops from the molds.
• Enjoy the butterscotch pudding pops before they melt and have fun this summer!

Last Updated on April 28, 2013 by