Caramel popcorn pop

Caramel popcorn pop

By
From
Salted Caramel Dreams
Makes
8 × 85 ml lollies, depending on your mould capacity
Photographer
River Thompson

A delicious pop, flecked with smoky salted caramel and flavoured with popcorn. Perfect for movie night.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
2 tablespoons popcorn kernels
1 teaspoon sunflower oil
400ml full-fat milk
200ml double cream
15g cornflour
100g soft light brown sugar
1/2 teaspoon smoked sea salt

Caramel ripple

Quantity Ingredient
50g caster sugar
60ml double cream
1/2 teaspoon smoked sea salt

To serve

Quantity Ingredient
Caramelised white chocolate, melted
Dry caramel

Method

  1. In a medium pan fitted with a lid, cook the popcorn kernels in the sunflower oil, until they have all popped. Add the milk and cream and simmer over a low heat, stirring well, without allowing the mixture to boil. Remove from the heat and leave to steep for 1 hour.
  2. Once infused, strain the milk and cream mixture into a clean saucepan, discarding the popcorn. Warm the mixture again over a low heat until the mixture begins to simmer, then remove from the heat.
  3. Measure out the cornflour into a small heatproof bowl. Pour 4 tablespoons of the warm milk mixture into the cornflour, whisking well until you have a smooth paste and no lumps remain.
  4. Add the brown sugar and sea salt to the remaining milk mixture, whisking to dissolve, then bring back up to a simmer. Turn off the heat and add the cornflour mix, whisking all the time. Return the pan to a low-medium heat and cook, still whisking, for 3–5 minutes until the mixture is the consistency of a thin custard.
  5. Remove from the heat and strain the mixture into a jug. Leave to cool to room temperature, whisking from time to time to aid the cooling. The faster you can bring the temperature down, the better. Once cool, place in the fridge to chill completely.
  6. Make the caramel ripple. In a small, heavy-based saucepan, make a dark dry caramel with the sugar. Remove from the heat then add the cream, watching out for steam and splatters. Once the bubbling has subsided, add the sea salt and stir to a smooth consistency. Leave to cool to room temperature.
  7. Once the base mix is chilled and the caramel is cool, ripple the caramel into the jug (you will get nice big flecks). Divide the mixture between the lolly moulds, pop in the sticks and freeze for 6–8 hours until set.
  8. Once frozen, remove the ice pops from the moulds by running under lukewarm water for a few seconds and gently releasing. Ice pops can be stored, un-moulded in a freezer bag for 1 month.
  9. For a delicious finish, drizzle the ice pops with a little caramelised white chocolate.
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