- 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