Servings 8 fudgesicles
Equipment
- Popsicle mold
- Popsicle sticks
Ingredients
- 3 cups 1% milk
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- 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.)
- Once cooled, carefully pour the mixture into your popsicle molds. Leave a tiny bit of space at the top to allow for expansion as they freeze. 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.
Notes
- I use 1% milk for a lighter texture that still tastes rich and creamy. You can use 2% or whole milk for extra indulgence, or go dairy-free with oat or almond milk (just know the texture may vary slightly).
- Corn syrup is key to that classic fudgy, creamy texture, but if you'd rather skip it, try replacing it with maple syrup or honey. The pops may not be quite as smooth, but they'll still be delicious.
- Add strawberries: To throw it back to the original version of this recipe, place 1–2 tablespoons of sliced strawberries into each mold before adding the chocolate mixture. Totally optional but super fun and fruity!
- Storage: Store popsicles in a freezer-safe container or bag (sealed tightly to prevent freezer burn). They’ll stay delicious for up to 2 months, although they rarely last that long!
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