My favorite snack pack pudding flavor combo was s’mores. Hands down. I mean, I’ve always loved the s’mores rendition of most snacks. (Pop Tarts too!) So I figured this pudding HAD to happen. And while I’m at it, why not freeze the hell out of it pop-style!? I wanted to go all out for Billy’s Popsicle Week, ya know?
P.S. Click that little popsicle week image to see the list of bloggers and flava flaves of pops happening this week!
I loved having those little snack pack pudding guys in my lunch back when I was in school! The only time I wasn’t into them was when I’d get soup, apple sauce, AND pudding. I mean, if I’m not chewing, it’s not a meal, ya know?
Anyhow, I just want to say that these s’mores pudding pops are half milk chocolate and half toasted marshmallow pudding. They freeze up all awesome-like and taste like those snack packs of my childhood! Do it up! Pop, lock, and drop it like it’s hot.
Whisk your feelings! Then freeze them!
- 3.5 oz. milk chocolate
- 1/2 batch marshmallows, toasted* (recipe below)
- 1/4 cup +2 T granulated sugar
- 1/4 cup + 2 T cornstarch
- 3/4 t salt
- 3 3/4 cups whole milk
- 6 large egg yolks
- 2 t vanilla extract
- graham cracker crumbs for pops and serving
* Toast marshmallows using an oven torch or pop them under the broiler in an oven-safe dish until toasty and melted.
- Melt the milk chocolate and toasted marshmallows in separate medium bowls in the microwave for 20 second intervals. Set aside.
- Whisk together the sugar, cornstarch, and salt in a medium sauce pan. Whisk in the milk a few tablespoons at a time, making sure to dissolve all of the cornstarch, and doing your best to smooth out lumps. Whisk in the egg yolks.
- Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes. It’ll thicken JUST when you think it should’ve already. Once it’s thick and luxurious reduce heat to low and continue to cook, whisking constantly for 1 minute.
- Remove from heat and whisk in the vanilla. Divide the pudding, evenly between the bowls of melted milk chocolate and toasty marshmallows. Whisk quickly to incorporate the goodness.
- Spoon the milk chocolate pudding and toasted marshmallow pudding alternately into your popsicle mold. Sprinkle the ends with graham crackers and insert sticks. Freeze for 6 hours or until super firm. Remove from pop molds by running them under warm water. Dunk in graham cracker crumbs and serve!
Easy Breezy Vanilla Marshmallows
Recipe from Chuck Hughes via this post
- 4 t or 2 packets powdered gelatin
- 2/3 cup cold water (for gelatin bloomin’)
- 1/2 cup water (for marshmallowin’)
- 1 1/2 cups granulated sugar
- 1 T vanilla extract
- 2 T confectioners’ sugar, plus more for sprinkling
- 2 T cornstarch
- Lightly spray a 9×13 inch pan with cooking spray. Bloom gelatin in 2/3 cup of cold water for 10 minutes. Meanwhile heat the remaining 1/2 cup of water and sugar together until it boils. Allow to boil for 1 minute. Add bloomed gelatin and stir until mixed. Beat with an electric miser until lightened in color and voluminous. Mix in the vanilla extract. Spread into prepared pan and dust with powdered sugar. Allow to set for several hours before cutting and rolling each piece in a mixture of cornstarch and powdered sugar. Use half for the pudding. Use the other half for s’mores!
Yay! Click HERE for a printable pdf of the recipes above.
S’mores pop s’more. Doubz troubz.