Butterscotch Pudding Pops

• 1 cup packed dark brown sugar
• 4 tablespoons unsalted butter, cut into small pieces (1/2 stick)
• 2 cups cold half-and-half
• 2 teaspoons unflavored gelatin
• 34 teaspoon vanilla
• 14 teaspoon salt
• 2 tablespoons scotch (optional)

1. Put brown sugar and butter in a medium saucepan and heat over medium, stirring occasionally, until sugar has melted and mixture is bubbling vigorously, about 8 minutes.
2. Remove from heat and slowly whisk in 1-3/4 cups of half-and-half in a steady stream.
3. Continue whisking until smooth and combined.
4. Set aside.
5. Pour remaining 1/4 cup half-and-half into a small bowl.
6. Sprinkle gelatin evenly over the surface and let stand until gelatin softens, about 3 minutes.
7. Return sugar mixture to low heat.
8. Add gelatin mixture.
9. Whisk continuously, checking temperaure on an instant-read thermometer (do not let it exceed 170 degrees), until gelatin dissolves and no longer feels grainy, about 4 minutes.
10. Remove pan from heat and stir in vanilla, salt, and Scotch if using.
11. Set a fine-mesh strainer over a heatproof bowl and strain mixture.
12. Discard solids.
13. Divide mixture among popsicle molds and freeze.
14. Insert popsicle sticks about one hour into freezing time.
15. Pops should be solid in about 3 hours.

brown sugar, unsalted butter, cold half, unflavored gelatin, vanilla, salt, scotch

Taken from www.food.com/recipe/butterscotch-pudding-pops-473591 (may not work)