Fudge Pops Recipe

Slightly Adapted from Brown Eyed Baker1/4 cup semisweet chocolate chips2/3 cup sugar

2 tablespoons cornstarch

3 tablespoons unsweetened dark cocoa powder

2 1/2 cups whole milk

1 teaspoon vanilla extract

Popsicle molds or 3 ounce cups, wooden popsicle sticks, and aluminum foilCombine the chocolate chips, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat. Stir frequently and let the mixture cook until the chocolate chips melt. Let the mixture cook until slightly thickened and well combined, about 10 minutes.Let the mixture cool for 10 minutes and then pour it into your popsicle molds. If you you don’t have popsicle molds place 9 cups in the the bottom of a round cake pan. Evenly distribute the chocolate mixture between the cups. Place a piece of aluminum foil over the top of the cups and press down slightly so that you can see the top of the cups. Poke a wooden popsicle stick through the foil near the center of each cup and let the foil hold the stick up. Freeze completely (overnight) before serving.

To serve, run the popsicle mold or cup under hot water until the fudge pop comes free.

Notes:You might notice the “layered” look of the pops pictured. This was my third time making them and of course, they didn’t turn out for the pictures. I didn’t let the mixture heat and thicken long enough and so things settled and separated when put in the freezer. They still tasted great, and yours will all be one beautiful chocolaty color.

These are messy. Be warned and arm yourself with a wet rag or just have the babies eat them outside.