BURNT MARSHMALLOW PUDDING POPS

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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  • LOVE.

  • Yes! I love these. I had brief thoughts about some home covering pops in marshmallow for a bombe Alaska type situation.

    But this is good. Real good!

  • These look soooo tasty! I love burning and then re-burning marshmallows over and over until they are all gone!

  • These are the pudding pops of my dreams! And maybe I’ll eat 10 of them solo and appreciate their burned marshmallow goodness and then eat 10 with the s’mores treatment and then go back and forth all summer? #lifegoals

  • That is one sexy marshmallow popsicle. YAY for Popsicle Week!

  • Ohdeargodsman.

  • Oh. My. God.

  • cindy ensley

    YES. That’s all I’ve got.

  • Jessica @ How Sweet Eats

    SHUT UPPPPPP

  • This deserves a YASSSS. Just yasss to all of this. I loved pudding pops 1.0 but 2.0 is where it’s at. Currently scouring the cabinets to see if I have some marshmallows hanging around up there…

  • Adrianna Adarme

    Holy good gracious.

  • I try to do this, but seriously struggle with the whole marshmallow being on fire thing. I revert to my 5 year old self. HAAAALPPPP! DAAAAAAAD!

  • THIS. Burnt marshmallows belong in every frozen treat ever. I love this more than words and you for bringing the heaven that is Popsicle Week into this world!

  • PS “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.” Best recipe instructions ever.

  • I like this idea! Burnt marshmallow is such a great flavor, I imagine it would go well in a lot of desserts…popsicles included… 🙂

  • Liz @ FloatingKitchen

    Yay yay yay! Burnt marshmallows in everything!

  • stephanie

    you WIN at popsicle week billy! i bow down to these burnt marshmallow pops. i love how you didn’t add the chocolate and graham. you’re absolutely right, there’s something about the classic flavor of toasted marshmallows that should totally stand alone.

    and the repeating pops….heart eyes x 1000000000000000000000

    also, i like i how specified that the marshies at the top are burnt to shit. i’m glad you clarified because i was getting kinda worried that your golden brown and my golden brown were on totally different scales and if that were true how would we ever toast marshmallows for each other?!?! now i can relax, assured that we’re still on the same golden brown spectrum. (^‿^v)

  • Oh heck YES! I love burnt mallows SO much! I’m often hovered over my gas range torching mallows to my husband’s dismay. Gotta do what ya gotta do.
    Thank you to the moon and back for organizing this every year!! I love it so much!

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  • OMG these popsicles are EVERYTHING, Billy! Obsessed.

  • Whoa. Billy. I just envisioned babies with marshmallow heads running amok all over the place. And now I’m picturing marshmallows with baby legs chasing them. I guess those are the same thing… Sans baby arms. Um. This is getting weird.

    Your popsicles aren’t weird though. They’re dreamy.

    Thank you for hosting us and giving us all reasons to brain-freeze the heck outta each other this week!

  • Um, I die. That is all.

  • I need these in my life.

  • Thanks for hosting another insane Popsicle Week Billy!!!! It was a pleasure to participate again, and these burnt marshmallow pops are perfectly insane.

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  • How fitting that the popsicle week organiser delivers such crazily delicious-looking-and-sounding popsicles?!? Thank you for creating #popsicleweek, I am so excited about participating next year haha! I have popsicle envy of y’all right now

  • Is it bad that I kind of just want to make the burnt marshmallows, fold them into the pudding, and then eat that entire bowl cuz I can’t wait til they freeze?

  • karla tapia

    Vanilla pudding? Already made or boxed? How much? I want theseeeeeee!!

  • karla tapia

    I got it!! Sorry!! My excitement to make these and gobble them up took over my brain