Fudgesicles are the perfect frozen treat to satisfy your chocolate cravings. Indulge in the creamy richness of this homemade version, which is not only easy to make but also made with quality ingredients.
Double Chocolate Fudgesicles
Making fudge pops is easy. The only challenging part is waiting for them to freeze so you can indulge! This recipe features both cocoa powder and dark chocolate, providing a rich, double chocolate flavor that is sure to satisfy your sweet tooth.
How to Make Fudgesicles
You will need a small pan to heat the ingredients slowly over low heat until bubbles form along the perimeter and it reaches a mild simmer, but do not allow it to boil. Then, add the chopped chocolate and let it melt. Allow the mixture to cool, then pour it into the molds and freeze. Alternatively, you can heat the ingredients in the microwave on reduced power in 30-second increments until warm, reaching about 180°F-190°F.
Fudgesicles: Yield
I have several sets of popsicle molds, each a different size. Some make frozen mini treats, while others make full-sized treats. This recipe will make about 8 full-sized fudgesicles. If you don’t have enough molds to use all the mix, cover and refrigerate the leftover mix. It will keep for 2 or 3 days.
Choosing a Mold for Fudgesicles
If you are investing in a popsicle mold, consider whether you want individual molds that sit in a holder or a single fixed piece. Individual molds can be easily removed or refilled one at a time. Fixed molds (shown below) are usually cost-friendly and take up less space in the freezer. Consider stainless steel molds if you want a quicker freezing time. Use larger molds for adding pieces of fruit, and mini molds for smaller appetites or for freezing liquids without fruit. If you prefer not to use plastic molds, buy silicone or stainless steel ones.
Using Wooden Sticks
Most molds come with matching sticks and a drip shield; however, if you like a nostalgic look, use wooden ice cream sticks. Some popsicle molds are set up to use wooden sticks. However, if yours does not offer this option, or you lose the included sticks, you can still make fudgesicles with wooden sticks. To do this, place the filled molds in the freezer for a couple of hours. Once they’re just starting to freeze, tightly cover them with a sheet of plastic wrap, then cut small slits centered over each fudgesicle. This technique makes it easy to insert the wooden sticks into the partially frozen pops, and the plastic will hold them in place.
Removing the Fudgesicles
Pull on your popsicles to extract them from the molds. If they don’t pop out, gently run a little hot water over them. This helps loosen the pops so they come out easily. However, as the pops begin to melt, it’s best to briefly return them to the freezer. Or you can freeze a marble tray, remove it from the freezer, extract the fudgesicles, and place them on the marble. The frozen marble will keep the fudgesicles cold until you can serve them. Enjoy!
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Fudge Pops
Equipment
- 8 popsicle molds
- 8 wooden sticks (optional)
- plastic wrap (optional)
Ingredients
- 3 tablespoons unsweetened cocoa powder
- ½ cup granulated sugar
- pinch of salt
- 1 cup heavy cream
- 1 ¾ cups whole milk
- 2 ounces dark chocolate, chopped into small pieces (Baker's Semi-Sweet Chocolate Premium Baking Bar used)
- ½ teaspoon vanilla extract
Instructions
- In a saucepan, whisk together the cocoa powder, sugar, and salt.
- Pour in the cream and milk. Heat until the mixture is simmering but not boiling.
- Remove from the heat, let cool a little, and then add the chocolate. Stir until the chocolate melts.
- Add the vanilla and stir.
- Let cool and then add to the popsicle molds, stirring before pouring. Add optional wooden sticks if desired. Freeze overnight.