*Summer Collection-This is a super-rich, sweet and milky carmel pop.
4 cups whole milk
1 cup sugar
1/2 tsp baking soda
2/3 cup half-and-half
1. In a medium, heavy-bottomed pot over medium heat, combine the milk and sugar and stir until the sugar dissolves and the mixture comes to a simmer. Stir in the baking soda-the mixture will become very foamy at this point-and reduce heat to maintain a gentle simmer. You want to see some bubbling on the surface but not a rolling boil.
2. Cook, stirring the bottom of the pan occasionally with a flexible heatproof spatula to prevent scorching, until the mixture is a deep golden brown and reduced to about 2 cups, 15-25 minutes. Let the mixture cool for about 10 minutes. Whisk in the half-and-half and continue to whisk until smooth and well blended.
3. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 2 weeks.
4. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently tug on sticks.
MAKES 8 POPS
(Source: Perfect Pops-Charity Ferreira & cool background wallpaper)
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