Sunday, August 16, 2015

Caramel Swirl Strawberry Popsicles

"Mystery Box Madness : August 2015", the theme for this week at I Heart Cooking Clubs (IHCC). Ten ingredients are given each month and for this month, the ingredients are Any Red Fruit, Corn, Tortillas, Skirt or Flank Steak, Oregano, Heavy Cream, Goat Cheese, Pumpkin Seeds, Baby/Fingerling Potatoes and Caramel or Cajeta. We are to select at least three ingredients and cook a recipe from any of IHCC's past or present featured chefs.


My three selected ingredients ; Red Fruits (strawberry), Heavy (whipping) cream and Caramel (homemade)

Looking at the ten ingredients, with red fruits and heavy cream, I knew I wanted to make a cool dessert. The weather here is always so hot (even at midnight!) and a cool dessert would be more than welcome anytime of the day. Found this recipe from Donna Hay's website, Caramel Swirl Popsicles which uses caramel topping as one of its ingredients and single cream. I have not seen single cream being sold here before, but I do have an opened carton of heavy cream, and some leftover homemade caramel which I made for a dessert a while back. I've added some fresh strawberries to complete the required ingredients for this months MBM challenge.

The popsicles are really easy and quick to make, the only thing is to freeze the empty popsicles mould in the freezer before making the popsicles. Ingredients uses 2 tablespoons of malt powder, of which I've used Horlicks, mixed with milk, heavy cream, icing sugar in a bowl and whisk until the sugar and the malt powder have melted. The caramel is mixed with a little heavy cream and then drizzle down the sides of the frozen popsicle moulds. Pour the milk mixture into each mould, at this stage I've added slices of strawberries. Insert the sticks and freeze until frozen.


The melting popsicles! 

I had a hard time removing the popsicles from the moulds! I've tried a few methods from putting the moulds into a bowl of warm water, letting it sit for a few minutes on the kitchen counter and even holding it upside down under running water! In the end I've got to loosen the popsicles by running a thin paring knife around the insides of the mould to get them out! By that time, the popsicles are beginning to melt in our hot weather. It was 34 degrees that day!

The popsicle moulds have failed me many times, this is the last time I'll be using them! I've a mission now to look for reliable popsicle moulds! Has anyone use the ones made with silicone before? Are they any better? Any recommended brands of moulds?


The popsicles were getting too soft real quick, the only way is to place them in a bowl and eat with a spoon! See how fast they melted!


Not that anyone is complaining! These are so yummy. The popsicles are so creamy and the tasted really amazing with the malt powder. Surprisingly even with the caramel, the sweetness is just right. And it is really nice with the addition of the strawberries. I'll be making these again, only this time I'll use ramekin bowls for individual servings or simply freeze it in a larger container. And double the recipe! And try with different fruits! Yums!


Caramel Swirl Strawberry Popsicles
(adapted from donnahay.com)
1 cup (250ml) milk
1-1/4 cups (310ml) single (pouring) cream (heavy cream)
2 tablespoons malt powder
1/4 cup (40gm) icing sugar
1/4 cup (60ml) caramel topping
2 tablespoons singe (pouring) cream, extra (heavy cream)
some fresh strawberries (sliced into quarters)

Place 8 x 80ml-cup-capacity popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. Divide the milk mixture between each mould, drop in some sliced strawberries, insert popsicle sticks and freeze for 4-5 hours or until frozen. Remove the popsicles from their mould and serve. Makes 8.


I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 
Mystery Box Madness : August 2015


12 comments:

  1. Im sure they taste delicious . But curious don't frozen how you say Joyce!
    I used plastic molds and the only I made is let them over night!
    And use the wooden stick to posicles, not the plastic. Is all.

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  2. Maybe was like you say was a really hot day and that doenst help!

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  3. Looks so yummy! I guess I can use blueberries! :D

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  4. Hi Joyce,
    I am using the popsicles mould bought from IKEA. It's quite easy to unmould. Just dunk in warm water for a few seconds. But so far, I've only made juice popsicles, hv not try heavy cream before. Not sure if heavy cream will stick more anot.
    Anyway, your popsicles looks great even in a bowl. Having real fruits in ice-cream added to the texture. Yumm!

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  5. Hi Joyce,

    Yum! I think that the "popsicles" in the bowl is equally nice too :D

    Zoe

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  6. Joyce, I haven't had a popsicle in years! The weather is just too hot, everything just melts so quickly. But having said that, the melted popsicle in bowls look very attractive!

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  7. That looks so delicious and refreshing Joyce, either as a popsicle or in a bowl. Perfect for a hot day.

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  8. These popsicles look like a lot fun to make and eat in the summer. Hope you find some good moulds soon!

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  9. Joyce, they look great and would be a hit with "kids" of all ages! Yum!

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  10. With all of those wonderful ingredients I bet these were a tasty and refreshing treat!

    I've made lots of popsicles and have also struggled with unmolding them. I've noticed popsicles made with juice freeze harder and are easier to remove. Popsicles made with milk and especially cream and considerably harder to remove. Haven't really found the magic secret yet!

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  11. These look so creamy and delicious. I struggle with the successfully removing the molds too--especially with cream-based pops as Kim says. Maybe they would be a good candidate for making them in paper cups and peeling off the cup. ;-)

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