Fudge Popsicles
Total Time
Approx 40 minutes
Prep Time
10 minutes
Cook Time
5-10 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
4-6 popsicles
- 2 tablespoons (21 grams or 3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate
- 1/3 cup (67 grams or 2 1/3 ounce) sugar
- 1 tablespoon (7 grams or 1/4 ounce) cornstarch
- 1 1/2 tablespoons (8 grams or 1/4 ounce) unsweetened cocoa powder
- 1 1/4 cups (300 ml) whole milk
- Pinch of salt
- 1/2 teaspoon (3 ml) vanilla extract
- 1/2 tablespoon (7 grams or 1/4 ounce) unsalted butter
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Preparation
Step 1
In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth.
Step 2
Stir in sugar, cornstarch, cocoa powder, milk, and salt and raise heat to medium.
Step 3
Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book).
Step 4
Remove from heat, add vanilla and butter and stir until combined.
Step 5
Set aside to cool slightly, then pour into popsicle molds.
Step 6
Freeze 30 minutes, then insert popsicle sticks.
Step 7
Freeze the rest of the way before serving.
Step 8
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Chef's notes
Makes 4 standard-sized popsicles (3 ounces each) or 6 in tiny popsicle molds (which were 2 ounces each).
I bought popsicle molds intended for feeding babies, which are tiny as my one-year-old doesn’t need to be eating an adult-sized popsicle this summer.
It is best to unmold them all together (dipping the base in warm water). From there, you can spread them out on a tray in the freezer until they firm up again, then store them in a freezer bag for the long term.
I didn’t use the sticks they provide; I bought disposable popsicle sticks instead.
