Easy Homemade Creamy Fudgesicles
These Easy Homemade Creamy Fudgesicles tastes just like the nostalgic treats from your childhood. Creamy, dreamy, and so fudgy these fudgsicles are perfect to cool off with on hot summer day. Made with just 5 simple ingredients.
Servings: 8 fudgesicles
Equipment
- Popsicle molds and wooden popsicle sticks
Ingredients
- 2 cups low fat or skim milk
- ½ cup unsweetened cocoa powder
- ⅔ cup sugar
- 2 tablespoons corn syrup or agave syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, whisk together the milk, cocoa powder, sugar, corn syrup, and vanilla extract.
- Bring the mixture to a boil, stirring often, and then reduce the heat to low.
- When the sugar is completely dissolved, remove the saucepan from the stovetop. Allow it to cool slightly before pouring into the popsicle molds. To fill the popsicle molds, pour the slightly cooled fudge mixture into a glass measuring cup with a spout. This way you are controlling where to mixture goes much better than from the saucepan. Be sure to tap the molds slightly to get any air bubbles out.
- Cover the molds and freeze for about 5 hours or overnight. To remove the popsicles, dip the popsicle mold in hot water for 5 to 7 seconds. *Tip: If you make the fudgesicles early in the morning, they will be ready for an after dinner treat.
Notes
- If your popsicle mold doesn't come with a cover like this one, it's best to let your fudgesicles freeze for about two hours before inserting the wooden popsicle stick. Waiting a bit will ensure the stick will stand up on it's own and freeze in the perfect position. Then freeze for another 3 hours or overnight.
- Use a good quality cocoa powder for the best results.
- As an alternative to the conventional mold, you can use small paper cups (like the bathroom cup size) to make popsicles in. Prepare recipe as directed and allow to freeze in cups a couple of hours before inserting the sticks. Then freeze for another 3 hours or so.
- Using whole milk in place of the lowfat will result in a richer fudgesicle, while using nonfat milk will give it more of an ice pop texture.