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These easy homemade fudgesicles deliver classic creamy chocolate popsicles with real ingredients you can pronounce and more flavor than anything from a box
I first whipped these up after a beach day when the kids were craving frozen treats and we have not settled for store brands since My husband now begs me to keep a batch in the freezer
Ingredients
- Heavy cream: delivers that unmistakable fudgy mouthfeel Choose a fresh cream with no added ingredients if you can
- Whole milk: makes these pops just rich enough and avoids iciness Go for full fat milk for best results
- Cornstarch: is the secret to creamy thick popsicles Make sure yours is fresh for optimal thickening
- Brown sugar: brings a deep mellow sweetness opt for soft dark brown if available
- White sugar: balances the brown sugar to avoid bitterness Choose granulated white for best dissolving
- Unsweetened cocoa powder: gives loads of chocolate flavor Sift before adding to avoid lumps
- Dark chocolate: makes these pops finish extra smooth and fudgy Choose a chocolate with at least sixty percent cocoa for best depth
- Vanilla extract: rounds out the flavor with warm notes Use pure vanilla for an extra special result
- Salt: heightens all the chocolate notes and keeps the sweetness balanced Pick a fine sea salt for even dissolving
Step by Step Instructions
- Heat the Milk and Cream:
- Combine the heavy cream and whole milk in a pot Place over medium low heat Stir occasionally and heat just until the mixture is steaming but not boiling You want gentle heat to avoid burning the dairy
- Make the Cornstarch Slurry:
- Take two tablespoons of the hot milk mixture and pour into a small dish Add the cornstarch and stir until fully dissolved This makes a lump free paste that will thicken your fudgesicles
- Combine and Melt:
- Pour the slurry back into the pot Stir in the brown sugar white sugar cocoa powder dark chocolate vanilla extract and salt Continue heating while stirring frequently Let everything melt together and thicken slightly This usually takes about three to five minutes and the mixture should coat the back of a spoon
- Cool the Mixture:
- Remove the pot from the heat and let the mixture cool for about twenty minutes Whisk the mixture once or twice during cooling This ensures a silky smooth texture
- Pour and Freeze:
- Pour the cooled chocolate mixture into your popsicle molds Insert sticks and freeze for at least four hours until solid For easiest removal let the molds sit at room temperature for a minute or run under warm water
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I especially love using a really good chocolate here because it takes the whole treat from basic to wow My little one loves to help pour the mixture into the molds and sneaks a few chocolate chips on the side
Storage Tips
Once frozen store the fudgesicles directly in the popsicle molds or unmold them and wrap each one in wax paper Store in a ziplock bag or airtight container in the freezer for up to three weeks If stacking in a container add a layer of parchment between pops to prevent sticking
Ingredient Substitutions
You can use all whole milk instead of cream for a lighter treat For a dairy free version use full fat coconut milk in place of both milk and cream If you have only white sugar use all white sugar and omit the brown Your pops will still taste great If you want a lower sugar option reduce both sugars by a tablespoon
Serving Suggestions
Serve these pops straight from the freezer for the creamiest texture For a party dip the tips in melted chocolate then roll in sprinkles or chopped nuts For a fancier touch top with a little whipped cream and a cherry
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Cultural and Historical Note
Fudgesicles date back to the golden age of American ice cream trucks and have stayed popular for nearly a century This homemade version has all the nostalgic charm but made modern with quality real ingredients You get to tweak the sweetness and chocolate strength to your taste and avoid all the extra additives
Frequently Asked Questions
- → How can I make the fudgesicles extra creamy?
Use both heavy cream and whole milk for a smooth, creamy base. Whisk the mixture thoroughly before freezing to ensure even texture.
- → Can I substitute the sugars?
Yes, you can use all brown sugar for a deeper flavor or all white sugar for a lighter taste. Adjust to your preference.
- → How do I prevent lumps in the chocolate mixture?
Sift cocoa powder and dissolve cornstarch in hot milk first, then stir both in thoroughly for a silky finish.
- → How long do the pops take to freeze?
Fudgesicles typically need at least 4 hours to freeze solid, but for best results, let them freeze overnight.
- → What can I use if I don't have popsicle molds?
Small paper cups or silicone muffin liners work as molds. Insert wooden sticks once partly frozen.