Salted Caramel Popsicles

Method

1. 1

   Make the caramel

   Heat sugar in a heavy saucepan over medium heat, stirring constantly until it melts and turns amber. Add butter and stir until melted. Slowly pour in cream — it will bubble vigorously. Stir until smooth. Add sea salt.

2. 2

   Make the cream base

   Whisk together whole milk and condensed milk until combined.

3. 3

   Layer in moulds

   Pour a little cream base into each popsicle mould. Add a spoonful of caramel. Repeat layers. Use a skewer to swirl gently.

4. 4

   Freeze

   Insert sticks and freeze for at least 5 hours or overnight.

5. 5

   Unmould

   Run warm water over the outside of the moulds for 10 seconds to release. Serve immediately.