Hilliards House of Candy – the leading candy and chocolate maker in Greater Boston – has a suggestion for a key ingredient in a delicious and cold confection.
We have copied this recipe from the website of Simpson Spring, our fellow Washington Street/Route 138 in Easton denizen handcrafter of great-tasting products.
Located at 719 Washington Street in South Easton, Simpson Spring – provider of pure spring water (from its on-site spring) and maker of “old fashion, hand-mixed sodas in a variety of flavors” – is the oldest independent bottling company in the United States.
As for that recipe – it is for Root Beer Float Popsicles® made with Simpson Spring Root Beer and vanilla ice cream – with our strong suggestion that that ice cream be Hilliards House of Candy Vanilla Ice Cream.
Here’s the recipe (slightly amended in that we substituted “freeze pops” for “Popsicles®” and made a pitch for Hilliards House of Candy Vanilla Ice Cream):
Root Beer Float Freeze Pops
Simpson Spring Root Beer
Vanilla Ice Cream (Hilliards House of Candy Vanilla Ice Cream is highly recommended)
Freeze Pop Sticks
Freeze Pop Mold
- Soak freeze pop sticks in almost boiling water for 30 minutes (this keeps the sticks from bobbing to the top when freezing)
- Fill a pitcher with chilled Simpson Spring Root Beer and cool further in the freezer for 10 minutes
- Fill molds with Simpson Spring Root Beer, a spoonful of vanilla ice cream, additional root beer, and another scoop of ice cream.
- Remove excess foam
- Insert sticks
- Freeze overnight
- Place freeze pop mold under warm water for 15 seconds to remove freeze pops.
Yumm!! And, again, a medley of delicious delights both handcrafted in Easton, on Washington Street/Route 138.