August 23, 2012

Fudge pops

Even though I've loved them since I was a child, I hadn't planned on making fudge pops (or fudgsicles, fudge bars, etc.) since I was very happy with the lighter chocolate popsicles I made just last month.  But since I noticed my 7-year old keeps picking the fudge pops when we hit the snack bar at the community pool (plus, it's one of his favorites at school on ice cream days), I figured I'd give it a go.
While the lighter chocolate popsicles were icy, full of chocolate flavor but relatively light using water, fudge bars are creamier using milk.  I think the fudgy, chewy texture is a big part of its appeal.  I was surprised (and at the same time not all that surprised) that there's very little chocolate in these fudge pops - just 2 tablespoons of chocolate chips for about 3 of my popsicles.  I opted to keep things lighter by using 1% milk, which is what the little guy drinks.  I was perfectly satisfied with the low fat version but go the route of whole milk and I'm sure you'd get an even creamier result.
Just like my son, I'd often go for the fudge bars at school or from the ice cream truck when I was a kid.  I may be a lot older now but I still love them!

These fudge pops are very easy to put together.  Check out the recipe below!


Fudge Pops
From Smitten Kitchen

- Consider doubling this recipe because it only makes about four 3-ounce each popsicles (I got 3 with my slightly larger molds) -

2 tablespoons semisweet chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cup whole milk (I used 1% milk)
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter

Place chocolate chips into a medium saucepan to melt over very low heat.  Once the chocolate is melted and smooth, stir in sugar, cornstarch, cocoa powder, milk, and salt.  Raise the heat to medium and cook, stirring frequently, until mixture thickens (5 to 10 minutes).  Remove the pan from the heat and stir in vanilla and butter.

Let mixture cool slightly, then pour into popsicle molds.  Place in the freezer until set. 
To unmold, dip popsicles in warm water for 10-20 seconds before removing from the mold.  It's best to place unmolded popsicles back in the freezer to firm back up (so it doesn't melt as quickly).  I like to store unmolded popsicles in individual freezer bags or wrapped individually in plastic wrap and placed together in a large freezer bag.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...