This Valentine's dessert was made by accident. My hubby is on a huge chocolate pudding kick and doesn't like the instant kind that comes in a box. I have had a long work week and instead of making pudding or mousse from scratch, I made the instant kind. Oh boy, he was not happy! By Saturday, I was rested enough to get back in the kitchen and whip up some homemade pudding. It's actually super fast and easy. As my way to say "sorry", I quickly made these caramel candy hearts and placed it on top of his pudding. My apology was accepted.
These caramel hearts take less than 10 minutes to make and requires only three ingredients, sugar, water, and light corn syrup. The sugar mixture boils quickly into a caramel sauce.
Candy hearts are made by dripping the sauce from a teaspoon. You can make them in free form or using a pencil, draw hearts on the parchment paper. You will get about 8 to 10 hearts, depending on the size. My hearts are about 3 inches in size.
This pudding is creamy with a soft milk chocolate flavor. You can't get this kind of pudding from a box. Just ask my hubby.
Get creative with the glasses to fill your pudding and whip cream in. Try martini or wine glasses for an adult event.
Are you planning a Valentine's Day dinner party? If so, these puddings can be made a day in advance. Just assemble in glasses and cover with plastic wrap. The candy hearts should be stored in a dry area, not refrigerated because the moisture will cause them to get sticky.
I love entertaining and on Valentine's Day last year, we had a few couples over for dinner and this was my table. I took instant photos of the couples and printed them out and put them inside the frames that are on the table. Each couple had a Valentine's Day photo to take home with them.
Wishing you and your loved one a very Happy Valentine's Day.
Adapted from Great American Favorite Brand Name Cookbook
Adapted from Taste magazine
creamy chocolate pudding parfaits with caramel candy hearts
caramel candy hearts
1 cup granulated sugar
¼ cup water
1-teaspoon light corn syrup
Line a baking sheet with a piece of parchment paper.
In a small saucepan, stir together sugar, water and corn syrup over medium-high heat until sugar melts. Bring to a boil and, without stirring, continue cooking until mixture becomes deep amber in color, about 5 minutes. Immediately remove caramel from heat. Let cool 30 seconds.
You can either free form your hearts or using a pencil, draw hearts on parchment paper. Scoop small amounts of the caramel sauce with a teaspoon and slowly pour the sauce onto the parchment paper to form hearts. Repeat until you have used all of the caramel sauce
creamy chocolate pudding
¼ cup Hershey’s Cocoa
¼ teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1 -1 /2 teaspoons vanilla extract
In a heavy saucepan, stir together sugar, cocoa, cornstarch and salt; stir in milk and egg yolks. Over medium-high heat, cook; stirring constantly, breaking up lumps. Continue to cook until pudding comes to a boil and remove from heat; blend in butter and vanilla. Allow to cool.
1-cup heavy whipping cream
In a medium bowl, add cream, sugar and vanilla. Using a mixer or hand beater, beat at medium speed until soft peaks form.
Use any size or shape of clear/glass bowl, drinking glass, margarita glass or wine glass, start by layering pudding first and alternate with cream. Top with caramel candy hearts.