Salted Caramel Popsicles
Buttery homemade caramel swirled into a creamy base, frozen on a stick. The salt makes everything better.
Method
- 1
Make the caramel
Heat sugar in a heavy saucepan over medium heat, stirring constantly until it melts and turns amber. Add butter and stir until melted. Slowly pour in cream — it will bubble vigorously. Stir until smooth. Add sea salt.
- 2
Make the cream base
Whisk together whole milk and condensed milk until combined.
- 3
Layer in moulds
Pour a little cream base into each popsicle mould. Add a spoonful of caramel. Repeat layers. Use a skewer to swirl gently.
- 4
Freeze
Insert sticks and freeze for at least 5 hours or overnight.
- 5
Unmould
Run warm water over the outside of the moulds for 10 seconds to release. Serve immediately.
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