These creamy chocolatey homemade fudge pops will be your new favorite summer treat. Easy to make and cool you down while satisfying your chocolate craving.
Living in South Florida, it’s basically summer here all year long. That doesn’t mean I eat popsicles all year long though.
But hey, summer is almost here and it’s time to stock the freezer with plenty of frozen treats to cool your hot engines down.
One of my all time favorite frozen treats is fudge pops.
You might be wondering at this point… hey, who invented the Popsicle?
The popsicle was invented in 1905 by an 11 year old boy named Frank Epperson from San Fransisco, California.
He left his fruit drink out on his front porch one night. The drink contained a wooden stirrer. It was unseasonably cold in San Fransisco the night he left it out and the next morning he found a solid mass with a stick in it.
Of course, being a kid, he ate it…and the popsicle was born.
He immediately became an entrepreneur and sold the treat around his neighborhood. As he grew older he branched out and took sales to Neptune Beach.
When he had children of his own, they begged him to make his frozen fruit treats for them, calling them “Pop’s” sicle.
Epperson applied for a patent in 1924 for his popsicle which he later sold to another company.
So you might be wondering what the popsicle has to do with a fudgesicle? Well, the fudgesicle was part of the popsicle brand. And it’s my favorite.
Not only are these fudge pops creamy, they also satisfy my chocolate cravings.
I don’t dare say they are silky smooth because, I use whole fat milk and milk has some water content in it and will form ice crystals.
You could use heavy cream if you wanted silky smooth fudge pops. Keep in mind the calorie count goes up.
Who am I kidding. As if I care about calorie count…ever! Looks good on paper though.
I use a combination of dark and bitter sweet chocolate chips. I love that when I bite into my frozen treat I can taste tiny chocolate bits. It gives my brain a rush.
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I made my fudge pops in some old popsicle molds I had lying around and used wooden popsicle sticks rather than the plastic sticks that came with the molds.
Personally, I think wooden sticks photograph much better than the bright plastic ones.
I could never keep plastic popsicles sticks when my kids were little because they always chewed on them. They used to chew my plastic grapes too! What is it with kids and plastic?
I recently ordered some silicone popsicle molds which makes it much easier to get the frozen treats out rather than run them under hot water and risk ruining it or worse yet, dropping it down the drain!
Fudge pops are easy to make and this recipe makes about 8-10 fudgesicles.
Homemade Fudge Pops:
Serving Suggestion: Homemade fudge pops go really well with red berries such as strawberries or raspberries. Such a great combination.
Homemade Fudge Pops Creamy Chocolatey
Ingredients
- 3 cups whole milk
- 1/3 cup + 2 Tablespoons sugar
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons cornstarch
- 1/4 cup semi sweet morsels
- 1/4 cup dark chocolate ( I used 65% dark chocolate chips)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 Tablespoon unsalted butter
Instructions
- In a small bowl add all the dry ingredients (sugar, cocoa powder, corn starch, & salt.)
- Mix well and set aside.
- Have your butter, vanilla and chocolate chips ready.
- Over medium heat add 3 cups whole milk and dry ingredient mixture to a heavy bottomed medium pot.
- Continuously stir the mixture until the dry ingredients dissolve and the mixture thickens. Do not boil mixture, it will burn.
- About 8-10 minutes.
- When mixture looks thick, do a wooden spoon test by dipping spoon in mixture and running your finger through. If the mixture leaves a track, you’re ready to go.
- Now add in your chocolate, vanilla extract, and butter and stir until chocolate and butter melts and mixture is free of big chocolate lumps.
- You may have some residual chocolate pieces but those are fine and delicious.
- Let the mixture cool about 15-20 minutes then pour into popsicle molds.
- Place a piece of tin foil over the top of the molds (if your popsicle molds didn’t come with sticks) and place the popsicle sticks in the middle of the mixture. You can also use disposable cups as well.
- Place in freezer at least 6 hours or overnight.
- To remove popsicles run under warm water for a few seconds and gently release fudge pops.
- Suggestion: Serve with fresh raspberries or strawberries.
You might also like this frozen chocolate covered bananas recipe.
