Orange Blossom Cream Pops


  • Whole milk 1.2 kg 2 lb 10.24 oz 83.33%
  • Fondant sugar or superfine sugar 225 g 7.94 oz 15.63%
  • Orange blossom water 10 g .35 oz .69%
  • Vanilla paste 5 g .18 oz .35%


  1. Assemble 10 silicone ice pop molds (see Resources); slide the serving sticks into them at this point.
  2. Combine all of the ingredients in a bowl and stir until the sugar has dissolved.
  3. Pour the base into the prepared molds, filling them to the top, and place in the freezer.
  4. Once completely hardened, remove them from the molds.
  5. Reserve frozen, preferably in an airtight container. Thaw and re-freeze after 3 days.