Chocolate-Covered Strawberry Fudgesicles

Chocolate Covered Strawberry Fudgesicles

Pop quiz!

Which of the following options applies to the current weather in New York City?

(A). When you walk outside, it feels like a hair dryer at full throttle is aimed at your face.

(B). You would gladly jam yourself into the transportation petri dish known as “the subway” because there’s the faintest chance it’s air conditioned.

(C). Not only could you fry an egg on the sidewalk, you could also make pancakes, grill chicken kebabs, sear a ribeye and caramelize onions.

(D). All of the above.

If you answered “D,” you are correct! And your prize is this recipe for Chocolate-Covered Strawberry Fudgesicles, which taste exactly like a cooler take on everyone’s favorite dipped fruit dessert. We’re already hot and sticky, so why not solve half the problem and be cool and sticky instead? Go ahead. Treat yourself to a frozen sweet while the nation is melting.

Sliced strawberries

Cocoa powder

Chocolate Covered Strawberry Fudgesicles

Chocolate Covered Strawberry Fudgesicles

Chocolate Covered Strawberry Fudgesicles

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Chocolate-Covered Strawberry Fudgesicles

Yield: 8 to 10 fudgesicles

Prep Time: 15 min

Total Time: 1 day (includes freezing)


3 cups 1% milk
1 cup sugar
¾ cup unsweetened cocoa powder
¼ cup light corn syrup
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 cup sliced strawberries

Special Equipment: popsicle molds and popsicle sticks


Combine milk, sugar, cocoa powder, corn syrup and salt in a medium saucepan over low heat, whisking until sugar has dissolved.

Remove mixture from heat and stir in vanilla.

Cool mixture to room temperature by placing the pan in a bowl of ice water and stirring occasionally. (Be careful that the ice water doesn't overflow into the pan.)

Add about 2 tablespoons of strawberries to each of the popsicle molds, and then top with the milk mixture. Freeze for 1 hour, insert the popsicle sticks, and then continue freezing until solid, about 24 hours.

When ready to serve, run warm water over the molds to release fudgesicles.

Recipe adapted from Gourmet.


18 Responses to “Chocolate-Covered Strawberry Fudgesicles”

  1. #
    DessertForTwo — July 11, 2012 at 8:59 am

    How beautiful! Sorry about the heat wave :/

  2. #
    Alison @ Ingredients, Inc. — July 11, 2012 at 10:37 am

    yum these look perfect for this time of year

  3. #
    Rachel @ Bakerita — July 11, 2012 at 11:17 am

    These look amazing! What a good idea :) Can’t wait to make these…even though it’s perfect 79 degrees here in San Diego!

  4. #
    cassie — July 11, 2012 at 12:05 pm

    perfect resolution to the hot weather, we have it too. These are amazing, Kelly!

  5. #
    Joanne @ Fifteen Spatulas — July 13, 2012 at 12:18 am

    LOL! The pop quiz was funny. I’m flying into NYC tomorrow and it seems like the heat wave has passed…hopefully!

  6. #
    Eliana — July 18, 2012 at 2:53 pm

    This looks like the perfect way to get through even the worst of summer heat waves.

  7. #
    Katie — July 20, 2012 at 8:16 am

    ummm these look and sound amazing! I’ve been wanting to make fudgesicles! I just need to get an ice pop container mould. You crack me up about the heat–come down to Florida then you can really complain! lol.

  8. #
    Monique @ Ambitious Kitchen — July 20, 2012 at 6:35 pm

    Yes! These look amazing! I love fudgesicles more now than I did when I was a kid. Okay… and be honest with me, how excited are you for Monday!!

    • Kelly Senyei replied: — July 21st, 2012 @ 10:00 pm

      TOO EXCITED! Except that I read a spoiler, dang it :)

  9. #
    Deborah — July 11, 2013 at 3:02 pm

    I made these with raspberries, otherwise followed exactly EXCEPT no popsicle mold so I used little Dixie cups instead.

  10. #
    Gillian — July 15, 2013 at 11:01 am

    Hi – these look so good! Is there a way to make them without having to use corn syrup?


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