"Candy Corn" Frozen Citrus Cream Pops
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Gina Marie Miraglia Eriquez
Candy corn may be synonymous with Halloween, but come on, how many of us really love the chewy little tooth-shaped candies with a flavor that is indistinguishable beyond sweet? However, if you borrow their iconic sha
Ingredients
2 (14-ounce) cans sweetened condensed milk
1 teaspoon grated fresh lemon zest
1/3 cup plus 2 tablespoons fresh lemon juice (from 2 juicy lemons), divided
36 drops yellow food coloring, divided (see Cooks' Notes)
1 teaspoon grated fresh orange zest
1/4 cup fresh orange juice (from two small oranges)
9 drops red food coloring (see Cooks' Notes)
1 cup chilled heavy cream
Special equpment: 12 (3-ounce) frozen pop molds; 12 wooden frozen pop sticks, if using molds that require them
Instructions
Put one can of milk in each of 2 bowls, then whisk lemon zest, 1/3 cup lemon juice, and 18 drops yellow food coloring into one bowl.
Whisk orange zest, orange juice, 2 tablespoons lemon juice, and remaining 18 drops yellow and 9 drops red food coloring into second bowl.
Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then gently fold half of cream into each condensed milk mixture.
Divide orange mixture among the molds, about 2 1/2 tablespoons per mold, then freeze until firm, at least 30 minutes.
Divide lemon mixture among molds, about 2 1/2 tablespoons per mold.
Place cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 8 hours.
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