Caramel Popsicle-a simple custard made with milk and sugar is the base for this sweet summer treat!
Did you know June is National Dairy Month? My kids go through at least a gallon of milk a day. I always tease them: we should just get a few cows and put them in the back yard. It’s not realistic, I know. We can’t have hooved animals where we live anyway. More than that, it’s a lot of work to raise dairy cows. A Lot. Unlike any other farming, it’s a daily chore. The cows have to be milked every day. There’s no lazy Saturday or Sunday mornings. The cows are waiting. Reading through The Dairy Good Cookbook brought so many memories back for me. You see, my Grandparents had a dairy farm.
I remember visiting as a kid, getting up before the sun, the cows were there, ready and waiting. Breakfast happened after the cows were tended to. Dairy farming isn’t just cows, there are also the crops, hay, corn, and rotating the pastures. 200 acres is a lot to keep up with. Oh, and it was freezing cold in the winter and hot in the summer. With 40 milking cows, and 25-30 calfs and heifers, there was constantly work to be done. 
This is my dad back in 1950. My family had the black and white cows, Holsteins. Dairy farming is more than just one person working the farm. It takes a family. The kids will help out before school and after. Spouses work side by side. It’s 365 days a year focused on the cows and the milk they produce. As Julie Lourenzo of Sliver Streams Jerseys farm in Tillamook, Oregon writes in The Dairy Good Cookbook, “The kids always have chores to do, they may not like them, but they do them anyway.” She and husband Shannon “plan their whole day around what each of them are doing on the farm.” Flipping through the pages, the gorgeous photography,
the family stories, the love of the land, the cows, the products they produce…and the recipes! It’s not just a cookbook, but also a book to read. Milk is just the start: Cheese, Butter, Yogurt, Cream, Sour Cream, Cottage Cheese, Cream Cheese (I can’t imagine eating a bagel without it!) oh, and Ice Cream. We have it all because of these dedicated farmers. the family stories, the love of the land, the cows, the products they produce…and the recipes! It’s not just a cookbook, but also a book to read. Milk is just the start: Cheese, Butter, Yogurt, Cream, Sour Cream, Cottage Cheese, Cream Cheese (I can’t imagine eating a bagel without it!) oh, and Ice Cream. We have it all because of these dedicated farmers. The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families features over 100 recipes created by and for America’s 47,000 dairy farm families. From Breakfast, Lunch and Dinner, there are also Snacks, Desserts, and Holiday recipes. I can’t wait to make the Fresh Berry Stuffed French Toast with a Vanilla Yogurt Sauce and I know my kids will love the Slow Cooked Beef Stroganoff. Since it’s almost summer (it really feels like it is summer!) I thought I’d share a popsicle recipe from this cookbook. Simple to make, the creamy milk mixture is swirled with caramel sauce.
When cooking your milk mixture, you know it’s ready when it sticks to a wooden spoon. To make transferring your swirled mixture to popsicle molds, I prefer using a plastic bag.
Then cut the corner.
So much easier than trying to spoon it into those tiny openings. Add your popsicle stick, freeze then enjoy on a hot day.
Connect with Chocolate, Chocolate and More! Facebook | Twitter | Google+ | Pinterest | instagram
This Caramel Popsicle Recipe appears as Caramelicious Milksicles in The Dairy Good Cookbook on page 124.
Caramel Popsicle Recipe
Ingredients
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- 1/3 cup caramel ice cream topping, room temperature
Instructions
- Combine sugar and cornstarch in a medium saucepan. Over low heat, whisk in milk until combined. Increase heat to medium-high and bring mixture to a boil. Lower heat and simmer for about 2 minutes, until thickened.
- Remove from heat and stir in vanilla.
- Transfer to a shallow container or bowl. Cover and chill in the refrigerator for 40 minutes to cool.
- Add caramel topping, placing spoonfuls on top of chilled milk mixture, then lightly swirling with a knife.
- Transfer swirled mixture to popsicle molds and freeze until firm, 4-6 hours or overnight.
Notes
This Caramel Popsicle Recipe appears as Caramelicious Milksicles in The Dairy Good Cookbook on page 124.
You can find The Dairy Good Cookbook wherever books and e-books are sold – Amazon, Barnes and Noble and Indie Bound.
This recipe is used with permission from The Dairy Good Cookbook, Andrews McMeel Publishing, LLC.
This article is sponsored by Dairy Good. The opinions and text are my own.
Through The Dairy Good Cookbook, dairy farmers share their secret (and not so secret) stories, traditions, and family recipes that have been passed down through generations. For a chance to win a copy of The Dairy Good Cookbook and a $75 gift card, share a recipe or dish that celebrates your love of dairy (meaning that the recipe or dish must include cow’s milk, cheese and/or yogurt) as well as a story of how that recipe or dish has been passed down through the generations in your family, or is tied to a special tradition or occasion meaningful to you.
Entry Instructions:
You may receive (1) total entry by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 6/2/2015 – 6/30/2015
Be sure to visit The Dairy Good Cookbook’s brand page on BlogHer.com where you can read other bloggers’ posts!
Henria O. says
Tweeted: https://twitter.com/sazzyfrazzy/status/609882512756609024
sazzyfrazz at gmail dot com
Kayle (The Cooking Actress) says
oooooh I so so so want and need these popsicles! so creamy and dreamy and perfect!
rachel says
When I want to do something nice for my hubby, I whip up a chocolate pudding pie. Homemade pudding and a graham cracker crust — easy but he loves it! My mom always made it, too.
Cori Westphal says
When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!
Cori Westphal says
Tweet: https://twitter.com/coriwestphal/status/613047734891778048
Lisa Brown says
I make a peanut butter cream pie every holiday, family loves it and looks forward to having it.
Kimmy Ripley says
Mmm these look yummy!
I enjoy making homemade ice-cream for my family.
Gina M says
My favorite would have to be my mom’s pumpkin cheesecake! She includes it at every holiday meal, and it is something everyone looks forward to.
Thanks for the chance to win!
wildorchid985 AT gmail DOT com
Gina M says
TWEET–https://twitter.com/WildOrchid985/status/614835170814894080
Debbie B says
i posited a tweet here: https://twitter.com/bellows22/status/614954114749849600
HilLesha says
I love Roasted Fingerling Potatoes with Herbs, Cherry Tomatoes, and Fresh Mozzarella. Thanks for the giveaway! 🙂
Sandy Klocinski says
I have a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Combine 3 1/2 cups peeled and diced potatoes, 1/3 cup diced celery, 1/3 cup finely chopped onion, 3/4 cup diced cooked ham and 3 1/4 cups water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in 2 tablespoons chicken bouillon granules, salt and pepper to taste. In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in 5 tablespoons all purpose flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in 2 cups milk as not to allow lumps. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Sandy Klocinski says
https://twitter.com/Attea2d/status/615158247528505345
Cynthia C says
We always grew tomatoes in the garden and one of mom’s favorite ways to use them was to make cream of tomato soup. I still make it in August and September when local tomatoes or plentiful.
Cynthia C says
Tweet
https://twitter.com/clc408/status/615223186993582080
maria cantu says
I like making enchiladas because of all the cheese I put in them.
Stephanie Galbraith says
We have a meal that is called white sauce meal that we have passed down through generations.
Janice Cooper says
It has to be my mother-in-laws homemade macaroni and cheese. Its a hit at holiday dinners. I always enjoy making this dish.
Janice Cooper says
https://twitter.com/disneyfan40/status/615330485003128832
Lisa Voyce says
My mom cooked the basics for my dad…meat and potatoes, nothing special or fancy. At some point as I got older, I became the mashed potato maker at thanksgiving. Everyone said how they liked my potatoes (perhaps in was the work involved in peeling and mashing that no one else wanted to do, or perhaps it was the addition of just the right amount of milk and butter. So, still nothing fancy and for about 40 years now, my specialty remains mashed potatoes.