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Caramel and Salted Chocolate Drizzle Popsicles

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

gluten free

Whilst it’s quicker to dash to the local store and buy an iced treat, there’s an added delight in creating one at home. Even more so when you don’t even have to change out of your pyjamas…

Plus, I highly doubt any local store will offer a popsicle as decadent and delicious as this. Creamy, sweet and balanced from the sprinkle of salt flakes on top, there isn’t a popsicle out there that will hit the sweet spot like this one.

And don’t worry, making your own caramel at home has a surprising ease and once you’ve mastered it, makes them even more rewarding to tuck into onto a hot summer’s day.

I’ll be writing three more delicious popsicle recipes throughout August so make sure you follow along & don’t miss out!

Caramel and Salted Chocolate Drizzle Popsicles:

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Bec Dickinson

Bec Dickinson is a food; stylist, photographer, writer & cake baker currently based between London and Melbourne.

READ MORE BY Bec Dickinson

Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time4-5 hours MINUTES




100g caster sugar

50g butter

250ml double cream

400ml milk

60g icing sugar

1 tsp vanilla

100g dark chocolate

sea salt flakes

Image by Bec Dickison.


In a wide heavy based saucepan, sprinkle the sugar evenly over the base of the pan. Over a medium heat, melt the sugar until it turns a deep golden brown. Whisk in the butter, then 50ml of the cream. Pour the caramel into a bowl and set aside to cool.


In a separate bowl, whisk together the remaining cream with the milk and vanilla, until the sugar has dissolved. Spoon in the caramel, and whisk in so it forms small clumps, this creates the caramel chunks. Pour into the moulds, cover with foil, create slits and insert the popsicle sticks. Freeze for 4 hours or until set.


Melt the chocolate in a small saucepan over low heat, and set aside to cool slightly. Meanwhile, remove the popsicles from the moulds and lay the on a baking sheet. Flick the chocolate over with a fork, sprinkle over the sea salt and leave to set for a minute to set.

Eat immediately or return to the freezer on the baking paper.


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Katrina 4 years ago

Yum!! Can’t wait to make them this weekend!

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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