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Monday, June 29, 2015

Advanced Popsicles 1

Hey again everyone!

It's getting to be awful warm out again, so it's time for popsicles! I know I've blogged a few popsicles in the past, but here are two more ideas that are a little more advanced in execution. As before, credit for the popsicle genius goes to my fiancé J!

This first recipe is for Apple Creamsicle Popsicles and uses apple soda as a base, then have some spiced apple syrup, half and half, and some caramel sauce to accent and make them creamy. These are approximately 50% soda, 25% apple syrup, 25% half and half, and a drizzle of caramel sauce. Keep in mind the cream can be added at the tip or bottom of the popsicle to make a cream end or it can be added to the mix to make the whole thing an apple creamsicle. In the same vein, the caramel drizzle can be added to the popsicle mix then poured into the molds, or it can be added directly to the molds themselves. Freeze well, then enjoy!
Ingredients for apple popsicles/creamsicles!
The apple creamsicles poured into their mold! Notice they are not poured all the way to the top, or they'll overflow!

For this second set of ideas, the base is the same and the add-in ingredients are different to get you differently flavored popsicles!

The base is approximately 85% milk, 10% half and half, and the last 5% is a dash of vanilla extract, a scoop or two (depending on how you like it) of brown sugar, and a drizzle of caramel sauce.

To make Butterscotch Popsicles, add in large chunks of broken up butterscotch candy (if the pieces are too small, then they will just dissolve away), add the butterscotch pieces to the molds directly and do not stir once they are added. Freeze well and enjoy!

To make Cookie Dough Popsicles, use either homemade or store-bough cookie dough and break into the amount and sizes you would like. Add the cookies dough pieces directly to the molds as with the butterscotch popsicles, and do not stir so the pieces do not break up or all fall to the bottom. Freeze well and enjoy!

Savor it!
love, rue (and J)

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