Fudge Pops

One of our goals for this summer, along with jumping on the canning bandwagon, was to start making from-scratch popsicles and other assorted frozen treats. We love from-scratch ice cream, but sometimes there is nothing better on a sweltering, 90-degree summer day than an ice-cold popsicle. Any time we get to enjoy a popsicle as an adult, it reminds us of summer days spent playing with our sister and our cousins at our grandma’s house. The neighborhood ice cream truck was a fixture there, and when we heard those bells, we were like Pavlov’s dogs. We ran for money and then ran to the truck. The decision about which frozen treat to feast on was newly agonizing each time the truck showed up. The red, white, and blue rocket? The creamsicle? The ice cream sandwich? A fudgsicle? The Drumstick? It’s a good thing the ice cream truck showed up frequently – it gave us ample opportunity to sample a variety of treats. We still get excited when we hear the jingle of an ice cream truck during the summer, but this year we're looking forward to creating our own from-scratch versions – rich, and we'll know every single ingredient that’s in them!

When our Chief Culinary Consultant and we got down to Florida a couple of weeks ago, we quickly found out that his dad had been enjoying fudge pops. There was a constant stream of the health-food variety in the freezer. We had packed up a stack of cookbooks that we'd been meaning to read, figuring that we could go through them leisurely while we were relaxing. We got to On a Stick! (which is awesome – we think we bookmarked at least 60% of the book!) and discovered a recipe for from-scratch fudge pops. Score! Reliable timing. We set out to get the popsicle molds We had been meaning to buy for the summer and whipped these bad boys up.

They couldn’t have been easier to make and tasted standout. While we've found most store-bought versions to taste like little more than chocolate-flavored ice milk, these are the polar opposite. They are rich, decadent, and bursting with chocolate flavor. You actually feel like you’re eating frozen fudge. That is the purpose of a fudge pop, right?! The recipe calls for semisweet chocolate, but you could definitely use milk or dark, based on your personal tastes.

Since the diet fudge pops in the freezer boasted that they were only 100 calories, we were curious about the from-scratch ones and calculated how many calories they contained. We were pleasantly surprised to find that they came in at 157 calories. Yes, that’s a bit more, but it’s not outrageous and totally worth it to us to eat something without any fake ingredients. Whole, natural ingredients always trump chemicals for us. These are definitely going to be a summer staple in our freezer!

What was your favorite ice cream truck treat?

From-scratch Fudge Pops

Yield: 8 fudge pops Rich and creamy fudgicles

• ¼ cup (45 g) semisweet chocolate chips
• ⅔ cups (133.33 g) granulated sugar
• 2 tablespoons cornstarch
• 3 tablespoons natural unsweetened cocoa powder
• 2½ cups (610 ml) whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 8 wooden popsicle sticks

• 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, cornstarch, 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.

Notes

Note: we used the Progressive International Freezer Pop Maker.

• Yield: 8 fudge pops
• Prep: 30 minutes
• Total: 30 minutes

Ingredients

• ¼ cup ( 45 g ) semisweet chocolate chips
• ⅔ cups ( 133.33 g ) granulated sugar
• 2 tablespoons cornstarch
• 3 tablespoons natural unsweetened cocoa powder
• 2½ cups ( 610 ml ) whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 8 wooden popsicle sticks

Method

1. Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.
2. Combine the melted chocolate, sugar, cornstarch, 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.
3. 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.