Peanut Butter Pudding Pops

Recipe View 5 mins In a medium saucepan, heat the milk over medium heat until small bubbles begin to form around the edges (approximately 5 minutes). Be careful not to scald the milk.

Recipe View 1 mins In a separate bowl, whisk together the sugar, cornstarch, and salt until well combined.

Recipe View 8 mins Gradually add about 1/4 cup of the hot milk to the cornstarch mixture, whisking constantly to create a smooth slurry with no lumps. This process is called tempering.

Recipe View 1 mins Pour the cornstarch slurry into the saucepan with the remaining hot milk, whisking continuously to ensure it's fully incorporated. (1 minute)

Recipe View 4 mins Continue to cook, stirring constantly, until the mixture thickens significantly and coats the back of a metal spoon. This should take about 8-10 minutes. Do not allow the mixture to boil, as this can affect the texture.

Recipe View 0 mins Remove the saucepan from the heat and stir in the vanilla extract and peanut butter until the peanut butter is fully melted and the mixture is smooth and homogenous.

Recipe View Pour the pudding mixture into your popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion during freezing.

Recipe View Insert the popsicle sticks or mold tops, according to your mold instructions.

Recipe View Freeze for at least 4 hours, or preferably overnight, until the pudding pops are completely solid.

Recipe View To unmold, briefly run the popsicle molds under warm water for a few seconds to loosen the pops. Gently twist and pull to remove.