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

Craving more? Sign up for the Just a Taste newsletter for a second fresh serving of content delivered straight to your inbox each week! And stay in touch on Facebook and Twitter for all of the latest updates.


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.


  1. says

    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.

  2. Deborah says

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

  3. Maria de Lourdes Araujo says

    Parabéns maravilhosas receitas!!!
    Acriançada vai amar .
    Lindas fotos,receitas bem elaborada tudo muito perfeito ,e deliciosas receitas amei.


Leave a Reply

Your email address will not be published. Required fields are marked *