Homemade Fudgsicle Fudge Pops

If you love the Fudgsicle fudge bars as much as I did growing up, then you may be disappointed if you've had one recently. They just don't taste as good as I remember (at all), so I developed this Homemade Fudge Pops recipe that you can make from scratch right at home with simple ingredients, and they taste SO much better than the packaged, store-bought version. You won't believe how easy they are to make! These delicious creamy chocolate popsicles have a smooth, luscious texture that's almost like a cross between frozen custard and chocolate sorbet. They melt just perfectly so that they stay fudgy without dripping instantly, yet they also have a creaminess similar to ice cream with a rich chocolate flavor. If you love this idea, you may also like my Chocolate Banana Fudge Pops, Strawberry Banana Popsicles and Creamy Mango Popsicles too!

WHY THIS RECIPE WORKS

• Easy to make - all you need to do is simmer a few simple ingredients over a stovetop and pour it into popsicle molds. This recipe is similar to making chocolate pudding and is ready in about 10 minutes!
• Wholesome ingredients - unlike store-bought Fudgsicles that are mostly sugar and other additives, this homemade version has just milk, cream, cocoa and chocolate.
• Rich creamy chocolate popsicles - pure melted dark chocolate and cocoa powder add so much chocolate flavor and luxurious smooth and creamy texture.
• Thick and stable - this method of cooking the milk mixture with cornstarch helps to prevent an icy texture by making it more viscous to slow down ice crystal growth.

INGREDIENTS FOR CHOCOLATE FUDGE POPS

• Dark chocolate - use pure dark chocolate for the best texture and flavor. Although I love bittersweet chocolate, I recommend semisweet chocolate for this recipe since it has the right sugar content to create the fudgy soft and creamy texture.
• Milk - I recommend whole milk for this recipe and it's the main ingredient.
• Cream - a combination of milk and cream makes these fudgsicles extra creamy and rich without being too heavy. The higher fat content of cream also helps to prevent ice recrystallization.
• Cocoa powder - use a high quality cocoa powder for the best flavor. I use Dutch process cocoa for this recipe to give smooth chocolate flavor and rich color, however natural cocoa also works.
• Corn Starch - this thickens and stabilizes the mixture to create a creamy mouthfeel and prevent ice crystallization during freezing. It is similar to Italian gelato which doesn't use eggs like traditional ice cream - it uses corn starch instead.
• Vanilla - pure vanilla enhances the chocolate flavor and adds a lovely back note.
• Sugar - just enough sugar sweetens the mixture and also adds solids to bind water and make less water available to form ice crystals.
• Salt - a good pinch of salt will enhance the chocolate flavor and make all the difference!

STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE FUDSICLE FUDGE POPS

• STEP 1). Make a premix with the dry ingredients. Combine sugar, corn starch, cocoa powder and salt in a 1 quart saucepan and whisk until smooth.
• STEP 2). Add milk. Slowly pour in the milk while mixing, then mix in cream until combined.
• STEP 3). Cook the mixture. Place the pan over medium-low heat and whisk constantly until it starts to thicken. Do not walk away and do not increase the heat. Then switch to a wooden spoon and stir constantly until it bubbles gently. Let it simmer for 15 seconds. This will take up to 10 minutes so be patient. It will be thick enough to draw a defined line over the spoon.
• STEP 4). Mix in chocolate. Place the chopped chocolate in another heatproof bowl or large measuring jug with a spout, then pour the chocolate custard over it. Let it stand for 2 minutes, then add vanilla and whisk gently until smooth and glossy. The chocolate should be completely melted.
• STEP 5). Cool. Set the mixture aside to cool for about 10 minutes.
• STEP 6) Fill molds. Pour it into popsicle molds, filling them nearly to the top.
• STEP 7). Insert sticks. If using molds with reusable sticks with a stick shield (as in these photos) then you can place it on straight away. If using wooden sticks, I recommend freezing for about 10 minutes first so the chocolate mixture can firm up slightly, then insert sticks so that they hold upright in the center.
• STEP 8). Freeze. Place the molds in the freezer and freeze for at least 6 hours or overnight until frozen solid.
• STEP 9). Release and serve. When ready to eat, run the mold under warm water for a minute, turning the mold to hit all sides. Grab a stick and twist gently to see if the popsicle is coming loose. If there is still a lot of resistance, run the mold under warm water again until it comes loose.

EXPERT TIPS FOR FUDGE POPSICLES

• Fill molds all the way to the top if using a mold with a reusable stick with a shield so there is no gap at the bottom and they release easily.
• Run molds under warm water to unmold the popsicles so they release easily and cleanly.
• Use pure dark chocolate. Pure chocolate contains only cocoa butter as the fat source and does not contain any vegetable oils like palm oil or coconut oil. It will create the best fudgy texture and flavor.
• Freeze the popsicles for 10 minutes before inserting wooden sticks so that the mixture thickens up a bit to hold the stick in the center instead of it leaning over to one side. If you're using reusable sticks with shields (like in these photos), then you can insert them right away.

TOOLS YOU NEED TO MAKE HOMEMADE FUDGSICLES

• Popsicle mold - you can also use these stainless steel popsicle molds if you don't want to use plastic. I also love these silicone molds that come with wooden sticks and these ones with reusable sticks are especially great for toddlers.
• 1 Quart Saucepan - use a stainless steel saucepan that isn't too large so that you don't evaporate too much moisture before the mixture thickens enough. I love this one which has a pouring spout.

RECIPE FAQ

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