Bloody Vanilla Popsicles
Chop the Red Vines into ½” pieces.
In a saucepan, combine the Red Vine pieces and water.
Cook over low heat, stirring occasionally, until the Red Vines have melted and you have a smooth syrup.
Add red food coloring if desired.
Refrigerate the syrup, stirring occasionally, until it has cooled to room temperature.
Once cool, use a spoon to pour a little syrup into the top of each popsicle mold.
a. If your popsicle molds lay flat (like these), use the spoon to nudge the syrup into a drippy shape in the top half of the mold.
b. If your popsicle molds stand up (like these), spoon syrup into all of the cavities and then flip the molds upside down once you’ve spooned in syrup to let the syrup drip down the sides.
Place the popsicle molds in the freezer and freeze until firm – at least an hour. Meanwhile, make the vanilla popsicle base.
Combine all the ingredients in a bowl and whisk to combine.
Remove the popsicle molds from the freezer. Place them on a tray that will fit in your freezer.
Pour the mixture into popsicle molds on top of the frozen Red Vine drip. Fill the molds to the very top.
Insert popsicle sticks into the molds.
Transfer molds to the freezer and freeze overnight.