I have returned from my (unintentional) winter hibernation with a very important question – is it fudgesicle or fudgsicle? I almost just called these Fudge Pops so I didn’t have to worry about the spelling, but they feel so much more like fudgsicles aka my favorite kind of popsicle there is.
Speaking of popsicles, it is currently POPSICLE WEEK! Every year I see all my favorite bloggers blog about delicious popsicles and every year I have popsicle envy. I want to make them and I want to be a part of it. Well, this year I am! I finally bit the bullet and bought a popsicle mold which I am SUPER excited about. I can only imagine the kinds of popsicle coming our way – raspberry and rosé, raspberry and champagne, moscow mule, berry pops, cake popsicles (with like a fudge swirl and sprinkles through it) and… I have a list. I’ve had one every day so far this week and it’s the perfect way to have something sweet while it’s too hot in my 4th floor apartment in NYC to put the oven on. Not to say that I don’t still bake, but it’s a nice change not to be sweating while cooking something.
Sidebar: It is really hard trying to photograph popsicles in the summer before they start melting. Like nearly impossible. The only downside? I just had to eat at least one of the popsicles right then and there. I know, so difficult.
Anyway, fudgsicles were always one of my favorite summer treats despite the fact that we never really bought them. There was something about the fudgey, chocolate, almost creamy popsicle that was just heaven when you wanted something chocolate but neeeeeeded something cold. You know those days? It’s called summer.
If you want a fudgey popsicle to help beat the heat this summer, you need to try this recipe. I found it on Brown Eyed Baker and knew that this was going to be a winner. It’s delicious – smooth and creamy but still with some popsicle-ness to it. It’s not just unflavored cocoa ice, like so many of those fudgsicles are. You won’t regret this!
makes 8 popsicles
1/4 cup semisweet chocolate chips
2/3 cups granulated sugar
2 tablespoons cornstarch
3 tablespoons natural unsweetened cocoa powder
2 1/2 cups whole milk (I used 2%!)
1 teaspoon vanilla extract
1 tablespoon unsalted butter
8 wooden popsicle sticks
Melt the chocolate chips in the microwave in 30-second increments and stir after each until smooth and melted, or melt chocolate chips in a double boiler on the stove top.
In a medium saucepan, combine melted chocolate, sugar, cornstarch, cocoa powder, and milk. Over medium/medium-low heat, cook mixture and stir frequently until the mixture thickens (about 10 minutes). The mixture should coat a spoon. Remove from heat and add the butter and vanilla, stirring until combined.
Let mixture cool until warm (warm to the touch but you don’t want it to be hot and burn!). Pour into popsicle molds. Let freeze for 30-45 minutes and then insert popsicle sticks. Freeze completely before serving, and enjoy!
[recipe from Brown Eyed Baker]