Homemade Fudge Pops aka Fudgsicles

Hi—I’m back! Sorry to be away for so long, but I’ve been dealing with a personal medical crisis. I have barely felt like eating, much less cooking. Truth be told, Roger’s doing most of the cooking these days, but I’ve got a pile of recipes in the pipeline, so it’s time to share some!

Who doesn’t like Fudgsicles, especially during the dog days of August? There’s nothing like popping the top of a Fudgsicle into your mouth and sucking on it until it melts into cool chocolate heaven which causes your taste buds to say, “More, please!”

FudgsicleI had been wanting to try my hand at homemade fudge pops (otherwise known as Fudgsicles when I was growing up). I had bought a really cool set of plastic ice cream molds which had a base that included a little plastic straw. Any ice cream that melted before you could get to the bottom of the stick would go into the base where the straw came out, and you could simply suck out the melted ice cream. Regular popsicle molds will work just fine as well. All you have to do is go back to the old method of licking up from the bottom if it starts to melt.

When I learned that some friends from out of state were coming for a visit and bringing their toddler son, I found the perfect opportunity to make a batch of these homemade fudge pops. They were really simple to make and simply outstanding to taste.

There’s still a lot of hot weather ahead. Dig out your popsicle molds or order some ice cream molds on Amazon which offers a variety of reasonably priced molds. Once you taste these Fudgsicles, you’ll put your molds to good use. Enjoy…

FudgsicleOne year ago: Texas Lemon Sheet Cake

Two years ago: Vanilla Bean Ice Cream

Three years ago: Chewy Cherry Almond Granola Bars

Four years ago: College Quiche

Homemade Fudge Pops aka Fudgsicles

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Ingredients

  • 1/4 cup semisweet chocolate chips
  • 2/3 cups granulated sugar
  • 2 tbl. corn starch
  • 3 tbl. natural unsweetened cocoa powder
  • 2 1/2 cups whole milk
  • 1 tsp. vanilla extract
  • 1 tbl. unsalted butter
  • 8 wooden popsicle sticks (I used a plastic ice cream mold which had its own stick.)

Directions

Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.

Combine the melted chocolate, sugar, corn starch, cocoa powder, and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat, add the vanilla and butter, and stir until well combined.

Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into 8 popsicle molds. Freeze for 30 minutes, and then insert sticks. Freeze completely before serving.

Source: Recipe from the Brown Eyed Baker

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