Fudgesicles

By • August 7, 2014 • 22 Comments

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Author Notes: Why would you make these yourself? Check out the ingredients label on a commercial brand. The real question is: Why wouldn’t you? With only 6 ingredients (counting vanilla and salt), these are lean and clean, super flavorful, and refreshing, and you can use the type of milk and cocoa powder you like best. Believe it or not, low fat milk makes the most flavorful and refreshing pops of all, but you can have it your way. Adapted from Seriously Bittersweet (Artisan Book 2013) by Alice MedrichAlice Medrich

Makes ten 3-ounce fudgesicles (if you don't fill them too full!)

Ingredients:

  • 3/4 cup sugar
  • 3/4 cup unsweetened natural or Dutch process cocoa powder
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk (any fat percentage)
  • 1/2 teaspoon pure vanilla extract (optional)

Equipment:

  • Ice pop mold with 10 cavities (or 10 individual molds)
  1. Have a silicone spatula near the stove and either a heatproof pitcher or glass measure to pour the mixture into the molds while hot (into heatproof or silicone molds) or a bowl to cool the mixture before spooning it into molds.
  2. Combine the sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining milk.
  3. Bring the mixture to a simmer over medium heat, stirring with the whisk -- constantly scraping the bottom, sides, and corners of the pot -- until the mixture begins to bubble a little at the edges. Continue whisking and cooking for 2 more minutes.
  4. Off heat, whisk in the vanilla and scrape the mixture into the pitcher (for immediate filling) or into the bowl to cool.
  5. Fill the pop molds leaving at least 1/4 inch at the top to allow for expansion. If your mold has a cover with openings for sticks, cover and insert sticks. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 hours if the mixture was cool, 6 or more hours if hot.
  6. Line a tray with wax paper. Fill a container with warm water deep enough to dip the full height of your molds. Dip the mold long enough to release a fudgesicle when you pull on the stick. Remove and set fudgesicles on wax paper. Wrap each in a piece of wax paper and/or put them in a re-sealable plastic freezer bag and return them to the freezer until serving.
Jump to Comments (22)

Comments (22) Questions (0)

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25 days ago Clara

Yum! Just like I remember, and so easy to make! I like the idea of a little instant espresso and may try that next time.

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about 1 month ago saramin

I made these ala "gianduja" with hazelnut milk and they were marvelous!

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about 1 month ago CarlaK

Just made these again with 2 modifications that I think improved the final result. I increased the vanilla to 1 teaspoon which rounded out the cocoa/chocolate flavor. More importantly, I used Jeni's Splendid ice cream technique, subbed tapioca starch for the cornstarch and separately mixed it with 2 tablespoons of the milk. I only whisked it into the mixture when the mixture had come to a simmer and then continued to boil for the 2 minutes. This meant I didn't need to stand over it and whisk constantly while the mix came to a boil nor worry about gloppy cornstarch overcooked on the bottom of the pan. Easier and it worked great.

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2 months ago CarlaK

Just made these last night with original unsweetened almond milk (30 calories per cup) and Valharona cocoa. Unbelievably delicious! Seriously thinking about subbing Truvia for the sugar and ending up with a 30 calorie per pop treat. Or maybe just subbing out part of the sugar...

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2 months ago RoseTex10

What great suggestions from everyone's comments....I'm learning thanks

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2 months ago Kate's Kitchen

Made with Nestles Toll House unsweetened cocoa powder because that is all the grocery had. These were good and fudgy. I found myself wanting another dimension of flavor and may add a couple of tablespoons of Amaretto next time. Also, letting them sit on the counter for several minutes softens them and makes them more slurpy :-)

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2 months ago Eryn Leavens

These are AMAZING. I substituted coconut milk for regular milk and it worked perfectly.

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2 months ago RoseTex10

Didn't think about using coconut milk, will try it....thanks

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2 months ago Lorraine

How about some instant espresso for a twist?

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2 months ago ustabahippie

This is my recipe for chocolate pudding from the old cornstarch box! Glad to see how to make it into fudgesicles!

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2 months ago danielle

think we could use almond milk instead of regular milk??

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2 months ago Alice Medrich

I've been meaning to try some non dairy milks. I suspect that they will work just fine. Let us know.

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2 months ago Eryn Leavens

Non-dairy milks work just fine for this!

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2 months ago RoseTex10

Yes, I only useed Almond Milk and its sooo thick and creamy. Wow what a surprise.

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2 months ago yvonne madden

Can Stevia be substituted for sugar?

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2 months ago Alice Medrich

Try the stevia, if you like it. I'm not sure the texture will be as nice. But what have you got to lose?

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2 months ago Andrew Smith

Excellent… nailed the consistency and general flavor of the traditional fudgesicle.

As a twist, dark chocolate cocoa powder was very good with this recipe.

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2 months ago magpiebaker

The cornstarch helps to thicken the mixture, as if you were making pudding. It's also an emulsifier and helps keep everything suspended and evenly distributed. Hope that helps.

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2 months ago Lemongrass&Lime

What purpose does the cornstarch serve? What would these lack if it was left out? Would the end product be more icy and less creamy?

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2 months ago Rebecca Cherry

My guess is yes. Having made ice cream and pudding and seen gelato recipe that use cornstarch in place of eggs, my guess is that the pops will not hold together as nicely so you'll get kind of an ice milk pop with inconsistency in flavor as well as texture. You could try arrowroot or, maybe, cream of tartar.

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2 months ago Alice Medrich

Cornstarch makes the pops less icy. You might like super fine rice flour even better, it requires a couple of extra minutes of simmering however

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2 months ago witloof

Tapioca flour is a great substitute for cornstarch. I got the idea from the Jeni's splendid ice cream book and have been using it all summer in my fruit pies with great results. It's excellent in ice cream as a thickener/binder that does not dilute the taste of the original ingredients the way egg yolk does.