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.
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Chocolate-Covered Strawberry Fudgesicles
Yield: 8 to 10 fudgesicles
- 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.