What Kind Of Gelatin To Use For No-Bake Pudding?
You can use either sheet gelatin or powdered gelatin for no-bake caramel pudding. Be sure to follow the package instructions for proper blooming (softening) and incorporation.
What If My Pudding Comes Out Too Hard?
If the pudding comes out too hard, it’s likely due to excessive gelatin or prolonged refrigeration. To remedy this, reduce the gelatin amount in future batches from 24g to around 12g, allowing for a softer consistency. Also, consider shortening the refrigeration time if it’s particularly cold in your fridge. If the pudding is already too firm, gently warm the mixture over a pot of simmering water until it liquefies, re-pour it into the mold, and re-refrigerate, potentially adjusting the gelatin amount or mixing in more liquid before setting it again. This should help achieve a smoother, creamier texture.
More Pudding Recipes You Will Love
Cherry Pudding
Classic Cream Caramel Pudding
No-Bake Chocolate Pudding
Pudding and Cookie Cake
Ingredients
SUGAR
260g (1 1/4 cups)
HOT WATER
220ml (4/5 cup)
LUKEWARM WATER
520ml (2 cups)
DRY MILK
200g (1 1/2 cups)
CREAM
220ml (2/5 cup)
CONDENSED MILK
400g (1 1/4 cups)
GELATINE
24g
VANILLA EXTRACT
1/2 tsp
How To Make Caramel Pudding
Step 1
In a pan add sugar, and cook until caramelized, stirring frequently with a spatula.
Step 2
Add the water and stir.
Step 3
In another bowl mix together milk with gelatine, condensed milk, and vanilla extract add in cream and dry milk powder.
Step 4
Add caramel to the mold.
Step 5
Use a spoon to carefully top with the prepared mixture. Refrigerate for 6 hours.
Step 6
Flip the refrigerated pudding on top of a plate.
Step 7
Slice and serve. Enjoy!
