Don’t be intimidated by the gelatin in this recipe. It adds a rich, smooth texture to the frozen and pudding versions of this dessert, rather than the grainy texture of cornstarch. The dark brown sugar ensures serious caramel action, but if you really want to punch up the flavor, add a couple tablespoons of Scotch in with the vanilla and salt.
Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time.
You will also need an instant-read thermometer for cooking the pudding.
This recipe was featured as part of our Make Your Own Pudding Pops project.
