It’s been hot hot hot here the last few days. We spent the weekend mostly outside and it was lovely. Anthony loves to run around and play in his little pool. It’s great. Life is good. When the weather is warmer, Anthony often asks for “boo boo pops”. A term we created when Anthony was teething and the only thing that would make him feel better was to eat popsicles. Because he would go through a million of them in a day, ok maybe not literally, but we did go through a lot, I decided to make homemade popsicles. My first attempt at homemade “boo boo pops” were these fudgesicles. And the result was both delicious……and adorable.
As you can see, these are a favorite in our house. What I like is that they are reminiscent of the childhood favorite, but better. Like much better. The flavor is so rich and creamy and chocolaty. It’s like a high jump above the store bought kind. The process to make them is super easy. And it makes your kitchen smell delicious. Every time I make them, without fail, my husband walks in to see what I’m making. I prefer milk chocolate, but you can use dark chocolate if that’s what you like. I use my reusable popsicle molds and with a little TLC they come out perfectly. The trick is to make sure they are actually frozen through. With chocolate pops this good, you’d want to rush the process too, trust me! But don’t you’ll end up pulling the stick out completely and it’s tragic. Once they are ready to eat, just defrost a bit in warm water. About 30 seconds. Then gently start to remove it from the mold. They should come out fairly easily after that.
- In a medium saucepan, over low heat, gently melt the chocolate, stirring until the chocolate is smooth. Add in the sugar, cornstarch, cocoa powder, milk, and salt. Raise the heat to medium and cook the mixture until it thickens. About 5-10 minutes. You want to make sure you do not over cook the chocolate mixture, you do not want to eat burnt fudgesicles! Remove from the heat and stir in the vanilla and butter.
- Let the mixture cool slightly. Pour into your popsicle molds. For this recipe, I upped the quantity so that it made 6 popsicles, which fits the mold that I use. Place on the tops (the sticks) and place in your freezer and let them freeze completely. Enjoy!
This recipe is slightly adapted from Smitten Kitchen . I doubled the recipe and used milk chocolate since that is my preference!