Caramel Corn Ice Pop

Caramel Corn Ice Pop
  • Cook Time
  • Prep Time
  • 10Servings


  • 1 1/2 cups fresh or frozen corn kernels
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1 pinch salt
  • 20 pieces soft caramels
  • Chipotle or ancho chile powder


In a small saucepan, bring the corn, cream, milk, sugar and salt to a boil. Remove from the heat and let sit for 30 minutes. Transfer to a blender and puree. Strain through a fine-mesh strainer set over a bowl; discard the solids. Refrigerate until cold. Divide among the molds. Freeze until partially frozen, about 1 1/2 hours.

Meanwhile, line a baking sheet with wax paper. Working with 2 caramels and 1 ice-pop stick at a time, microwave the candy until just softened, 10 seconds. On the prepared pan, press the caramels together to form a flat rectangle, then wrap it around two-thirds of the stick, leaving a bare handle. Repeat to make a total of 10 caramel-wrapped sticks. Freeze until brittle, about 45 minutes.

Insert the prepared sticks caramel side down into the molds. Freeze until solid, about 8 hours. Run warm water over the molds to remove the pops; dust with chile powder.