This is a popsicle that thoroughly satisfies every sweet and salty craving. With a soft almost creamy consistency they melt almost instantly on the tongue and the lingering traces of caramel goodness leaving you craving the next bite.
There’s no need to expound on the wonders of salted caramel. What started as a trend (10? 15?) years ago can now be called a fundamental, perhaps even classic, flavor. So here’s a popsicle version for those oppressively hot days when even gelato seems like too much – or maybe caramel on a stick just seems like a good idea.
This is a very soft popsicle. A silicon mold that ‘pops’ out will work best. For molds that require pulling the popsicle out see the next tip.
For a firmer consistency, increase the amount of half and half. The result will be a much firmer popsicle but with a less intense caramel flavor.
As always, be very very careful when making caramel! The hot sugar can cause serious burns. Keep an eye on it (this is not the time to multitask) and wear an oven mitt when adding the heavy cream.
The amount of salt is fairly conservative. You may want to add more depending on your taste. The mixture. should taste just slightly saltier than your ideal because taste sensitivity decreases with lower temperatures.
A dreamy salty-sweet popsicle that lives up to everything you want caramel to be. Cold, addictive, and marvelous on its own. Or for the adventurous, pour a shot of espresso over it for a salted caramel popsicle affogato.
303g (3/4 cups) sugar
70g (¼ cup) organic corn syrup
59g (¼ cup) water
274g (1 ¼ cup) heavy cream
30g (2 TBS) butter
½ tsp coarse salt
350g (1 ½ cups) half and half*
Warm the cream gently on low heat.
Combine sugar, corn syrup, and water in a saucepan. Place over medium heat whisking just until the sugar is dissolved then continue cooking undisturbed.
When the mixture turns to dark amber (watch carefully, once it starts to darken it turns quickly) take it off the heat and add cream SLOWLY. Be sure to wear an oven mitt, the steam that will rise up is incredibly hot. Whisk in butter, set aside, and cool to room temperature. The caramel should be cool to touch but still pourable.
Using an immersion blender (or regular blender) incorporate the half and half into the room temperature caramel until completely smooth.
Whisk in salt. It should taste just slightly salty. If necessary gradually add small amounts, tasting after each addition until you are happy.
Fill the popsicle molds* and freeze for a minimum of 4 hours or until firm. Gently unmold and devour.
¾ cup milk plus ¾ cup heavy cream can be substituted for the half and half
a ½ – 1 tsp of vanilla paste (or extract) is a nice addition. If that’s your thing, blend it in with the half and half.
These popsicles are a bit on the soft side and work best in silicone molds (so they can pop out). If you want a super firm hard popsicle, increase the amount of half and half (although the caramel flavor won’t be quite as strong)
I do not recommend adding booze to these as it will make the popsicles impossibly mushy