Burnt Marshmallow Pudding Pops // Wit & VinegarHAPPY POPSICLE WEEK HUMP DAYYY!

Have you guys been following the drama that is Popsicle Week 2015? There’s already been 30ish that I want to make and there’s still 30ish more to come but idk if my body can handle it. Seriously though 65+ recipes is insanity and I’m so #blessed that there’s that many kewl bloggers that like popsicles as much as me.

Burnt Marshmallow Pudding Pops // Wit & VinegarFor my appearance fee I decided to attempt pudding pop 2.0 by freezing burnt marshmallows that I mix with pudding because I have no shame. Broiler s’mores have practically been a food group over here because they’re fast and perfect and I luv everything about them, which means toasted/burnt marshmallows make up a decent chunk of my body.

I’m just adding to the supply.

Burnt Marshmallow Pudding Pops // Wit & VinegarThese guys are pretty great with a barely sweet pudding base and all the toasted burnt bits that you love from marshmallow heaven. I could easily see these dipped in magic shell and coated with crushed graham crackers but then they’d be s’mores pudding pops and there’s something so great about the burntish flavor of the marshmallow going solo.

Do yourself a favor and make these then go over to the popsicle week page then GET YOUR LIFE AND MAKE ALL OF THOSE then thank me later.

Burnt Marshmallow Pudding Pops
Makes 9 3oz pops*

*I use this mold and love it for the classic shape but definitely check local home stores and places like tj maxx and home goods for other options (at a much lower price). I find these there for $7 all the time during summer.

2 1/2 cups whole milk
2 tablespoons granulated sugar
1/4 cup cornstarch
tiny pinch of salt
20 large marshmallows, those one step above the minis, not those comically large baby head sized ones (I love that that image exists)

In a medium sized saucepan whisk together the milk, sugar, cornstarch, and salt until the cornstarch is dissolved. Turn the heat to medium and cook, stirring frequently, until the mixture starts to bubble. I don’t really know if a thick mixture like this can simmer so we’re just going with first sign of bubblage.

Once the mixture starts to simmer boil bubble, continue cooking for 30 seconds, whisking constantly.

Turn off the heat and strain the pudding into a large bowl. Put plastic wrap directly on the surface of the pudding and refrigerate until completely cooled, 1-2 hours. At this point you’re going to go, ohmygod why is this thick like glue what have I done, but it’s okay that’s how it’s supposed to be.

Now turn your broiler onto high and let it warm up for at least 5 minutes, I know it’s summer just deal with it. Line a baking sheet with aluminum foil and place the marshmallows on there, try to place them in a square or some sort of rectangle to they brown evenly.

Broil for about a minute and check on them. They should be a little black, some tan in there. The marshmallows should definitely be a level above toasted but not burnt to shit. Definitely not as far as that first picture, I was just being super dramatic with those, like one level down from that. I tested this recipe a few times and all three times 1 minute was perfect, but start checking after 30 seconds.

Once the marshmallows are good to go, scrape them off the aluminum foil and into the pudding. Use a silicone spatula to fold everyone together. If there are large chunks of marshmallows that didn’t melt, sort of attack them with the spatula so they break down a little. Large chunks of marshmallows can really mess up the structural integrity of the pops.

Once the mixture’s all one and together, pour into the popsicle molds, insert the stick, and freeze until completely firm, 4-6 hours.


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