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Candy Corn Pudding Pops

The making of candy corn pudding pops would be better on Halloween and thanksgiving time. But, you can also make them enjoy themselves at any time. If you’re an ardent fan of candy corn, you must know that we have a national day on October 30. This means that candy corn is loved by many to have its celebratory national day.

October is the best cooking month for many foods including National Cake Decorating Day, which is celebrated on the 10th of October. That’s enough for a little fun fact and let us get back to why you are reading this article; making candy con pudding pops.

Candy corn pudding popsicles are suited best for the fall season, especially for a frozen treat. These colorful candies are loved by many to be used at any period and we will know how to make them quickly. One thing before we proceed, you can use normal instant pudding mix or sugar-free instant pudding mix.

Candy Corn Pudding Pops Recipe

Ingredients:

  1. • Popsicle Molds.
  2. • White Chocolate Instant Pudding
  3. • Vanilla Instant Pudding
  4. • Honey
  5. • Red and Yellow Food Coloring
  6. • Milk

As long as you follow the recipes and guidelines about the amount, you will get a perfect result. Especially, the milk amount and placement should be looked at carefully.

Cooking the candy corn pudding pops

Mix the 3.3 ounces of white chocolate pudding mix with a teaspoon of honey. Make sure to use 1 and a half cups of milk and mix it well and put it aside.

Mix the 5.5 ounces vanilla pudding mix with 2 and a half cups of milk. You should mix this in a larger bowl and add 2 teaspoons to it. Since this is a large mix, divide it into two smaller cups.

The next is the coloring part. In here, don’t use food coloring for the white chocolate and let it remain as it is. We will add food coloring to the vanilla pudding. Add a yellow coloring on one of the cups and red and yellow to the other cup. Drop the colorings a few at a time till you get a result of yellow and orange puddings. You have now three puddings; white, yellow, and orange puddings.

For this next step, you will use zip lock bags to hold the puddings. Add the puddings and cut the corner of the bags to add the pudding in the ice forms. The cut should be small if you want a clean and neat job.

Next transfer the pudding into the popsicle molds. The sequence of transfer should be as follows; the white then the orange and lastly the yellow. Tap the holder in between the colors to let it settle evenly.

We advise you to take it slowly as doing it at a fast pace will only add cleaning as a step to the recipe. You don’t want to know how we found out. The serving you will get after placing the puddings in the popsicle molds is 15 depending on the size of the holder.

Lastly, place the popsicle molds in a freezer and let them freeze for about 3 hours for better yield. Once the time is up and you know for sure they are frozen take them out and run warm water on the molds to release the popsicles.

You will find out these puddings are creamy and sweet and we are very sure that your kids will like them. We added honey to add a flavor to the taste and it will be the reason why we spent 3 hours and 20 minutes on it. There you have it, the recipe to make the perfect snack for summer and fall.

Notes in cooking candy corn pudding pops

• Using less milk is responsible for solid pudding and creamier results. And, you can’t use almond milk as a substitute since you won’t get the same result.

• The prep time for this is a quarter of an hour. It will take you 3 hours to cook it and the total time comes to 3 hours and 20 minutes.

Nutrition Information:

The information on the nutrition in this tasty snack is listed below and you can see that it is healthy to eat.

Yield: 15

Serving Size:1 popsicle

Amount Per Serving:

  • • Calories: 119
  • • Total Fat: 4g
  • • Saturated Fat: 2g
  • • Trans Fat: 0g
  • • Unsaturated Fat: 1g
  • • Cholesterol: 8mg
  • • Sodium: 94mg
  • • Carbohydrates: 13g
  • • Fiber: 0g
  • • Sugar: 6g
  • • Protein: 3g
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Jayashee

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