Recipe: Homemade Fudgesicles

For some reason I recently got the idea of making homemade fudgesicles lodged in my brain and it wouldn’t come out. Two weekends ago John and I went to Wegman’s on our way home from NJ where I saw these super cute popsicle molds and had to buy them. Now that I had a mold I knew popsicles were imminent! I started by giving them a good wash and dry.

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I set to the interweb to search for a fudgesicle recipe and the first one that came up was Smitten Kitchen’s Fudge Popsicles. I should’ve known. I used her recipe as a guide but made a few small tweaks.

Homemade Fudgesicles (adapted from Smitten Kitchen)
3 tbsp. semisweet chocolate chips
1/3 cup sugar
1 tbsp. cornstarch
1.5 tbsp. unsweetened cocoa powder
1/8 tsp. espresso powder
1.25 cups whole milk
Pinch of salt
1/2 tsp. vanilla extract
1/2 tbsp. unsalted butter

Start by melting the chocolate chips in a saucepot over low heat.

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When the chocolate is fully melted add in the dry ingredients (sugar, cocoa powder, espresso powder, cornstarch, and salt) and stir to combine.

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I got the espresso powder a while ago from King Arthur. I have been using it in chocolate dishes because it really adds depth to chocolate flavors. It was great in this recipe but you can omit it if you don’t have any (please don’t try swapping coffee grounds for it).

Next, add the milk and turn the heat up to medium.

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Stir continuously over medium heat until the mixture becomes thicker (about 10 minutes).

When the mixture is thick like pudding remove from the heat. Add in the vanilla and butter, and stir. Let cool for 15 minutes.

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When the mixture has cooled a bit it’s ready to be scooped into the popsicle mold.

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My popsicle mold has caps with sticks so they could be inserted right away. However, if you are using a mold with separate sticks let the mixture set for 30 minutes first and then put the sticks in.

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Put the popsicles in the freezer for 24 hours.

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It depends on the mold you use but I had to run mine under hot water for 1-2 minutes and wiggle to get the fudgesicles out (which is why they look a little melty).

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These fudgesicles were as good, if not better, than any store-bought fudgesicle I’ve had. They were super fudgey, chocolatey, smooth, and sweet. A totally delicious treat. They require a lot more work than going to the supermarket and just buying fudgesicles but it’s totally worth it. I can’t wait to make these this summer!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

5 thoughts

  1. You had me when you said you went to Wegmans. On my list of places to go. Sort of like when I had to go to Ikea when it came to the area. Some things you just need to experience.

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