Recipe of the week: Butterscotch pudding pops

For those who remember the 1980s, pudding pops mean two things: Bill Cosby and “good-times nostalgia,” said Amy Wisniewski in Chow.com. So why not pay tribute to Jell-O’s ex-pitchman by re-creating those frozen treats at home? In this butterscotch version, the dark brown sugar ensures “serious caramel action.” For a punch, add a couple tablespoons of Scotch with the vanilla and salt.

Butterscotch pudding pops

1 cup packed dark brown sugar

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4 tbsp unsalted butter (1/2 stick), cut into small pieces

2 cups cold half-and-half

2 tsp unflavored

powdered gelatin

3/4 tsp vanilla extract

1/4 tsp fine salt

Place brown sugar and butter in saucepan over medium heat. Cook, stirring occasionally, until sugar has melted and mixture is bubbling vigorously, about 8 minutes. Remove pan from heat and slowly whisk in 1-3/4 cups of half-and-half in a steady stream. Continue whisking until smooth and combined; set aside.

Pour remaining half-and-half into small bowl. Sprinkle gelatin evenly over surface and let stand without disturbing until gelatin softens, about 3 minutes.

Return sugar mixture to low heat. Add gelatin mixture. Whisk continuously, checking temperature on an instant-read thermometer (do not let it exceed 170 degrees), until gelatin dissolves and no longer feels grainy, about 4 minutes.

Remove pan from heat and stir in vanilla and salt. Set a fine-mesh strainer over heatproof bowl and strain mixture. Discard solids. Divide mixture among pop molds and freeze. Insert sticks 1 hour into freezing time. Pops should be solid in about 3 hours.