My love for popsicles has not waned over the years. The chocolate lover in me always yearns for the fudgsicle over its fruitier companions. I have been wanting to make my own fudgiscles since the moment my popsicle molds arrived in the mail.
I told my husband about wanting to make fudgsicles and he almost balked at the idea because I had just finished making these peaches and cream popsicles. Of course, he took back his words after devouring his fudgsicle and has been happy with my suggestions ever since. Addie, of course, scarfed down her fudgsicle in near record time.
These fudgsicles are creamy, chocolatey and a better version of the treats you’d get from your neighborhood ice cream cream (or your local grocery store). They are not too sweet but perfectly chocolatey, which is the way I like them. Since this recipe only makes about 3-4 pops, you may want to consider doubling the recipe.
- 2 Tablespoons semisweet chocolate chips or chopped semisweet chocolate
- 1/3 cup granulated sugar
- 1 Tablespoons cornstarch
- 1 and 1/2 Tablespoons unsweetened cocoa powder
- 1 and 1/4 cups whole milk
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon unsalted butter
- In a medium saucepan set over low heat, melt the chocolate chips and stir until they are completely melted and smooth.
- Increase the stove to medium heat and add in the sugar, cornstarch, cocoa powder, milk and salt. Continue to stir and cook until the chocolate mixture thickens (like a thin pudding consistency). It should take about 5-10 minutes.
- Once the mixture has thickened, turn off the stove and remove the saucepan from the heat. Stir in the vanilla and butter and whisk until thoroughly combined.
- Allow the mixture to cool and transfer into your popsicle molds. Freeze for at least 4 hours or until the popsicles are firm and frozen before serving.
- To remove the popsicles from the molds, run them for a few minutes under hot water. Alternatively, you can submerge the popsicle molds in a bowl or cup of warm water for a few minutes.