Instant pudding mix
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Vanilla and chocolate instant pudding mixes made with Instant Clear Jel. Whisk with cold milk, no cooking.
Ingredients
Vanilla instant pudding mix
- 2 cups granulated sugar
- 2 cups instant clear jel
- 1/2 teaspoon salt
Chocolate instant pudding mix
- 2 cups granulated sugar
- 2 cups instant clear jel
- 2 cups dutch process cocoa powder
- 1/2 teaspoon salt
To prepare pudding
- 2 cups of milk (whole, 2%, 1% or fat-free cow’s milk, goat milk, coconut, soy, almond or rice milk)
- 3/4 cup pudding mix
- 2 tablespoons pure vanilla extract for the vanilla or 2 teaspoons pure vanilla extract for the chocolate
Equipment
- blender
- airtight jar
Directions
Make the mix
- Vanilla: Put the sugar, instant clear jel, and salt into a blender carafe and blend on high for about 30 seconds, until the mixture is a fine, even powder.
- Let it settle for about 5 minutes, then spoon it into canning jars or airtight containers; spooning keeps the powder from puffing into the air.
- Chocolate: Blend the sugar, instant clear jel, and salt on high for about 30 seconds and let it settle for about 5 minutes. Add the cocoa, blend on high for about 15 seconds until evenly mixed, and let it settle for about 5 minutes more. Spoon into airtight containers.
To use
- Pour 2 cups cold milk into a bowl and stir in the vanilla (2 tablespoons for vanilla pudding, 2 teaspoons for chocolate).
- Sprinkle 3/4 cup of the mix over the milk and whisk until it thickens. If lumps form, use a blender on medium or a stick blender.
- The pudding is lightly set right away. For better flavor and texture, lay plastic wrap on the surface and let it rest for at least 30 minutes.
Notes
If too soft, add more mix 1 tablespoon at a time.
Storage: mix airtight in a cool, dark place up to a year. Instant Clear Jel (not regular Clear Jel) is required for no-cook setting. Refrigerate made pudding (milk-based).