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Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
updated Jun 23, 2021
Freezer Week
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This recipe for cold, creamy, and chocolate fudge popsicles calls for just 5 ingredients.
Makes8 (2-ounce) popsiclesPrep15 minutesCook8 minutesJump to Recipe
Jump to Recipe
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Ever since I was a kid, I’ve far preferred Fudgsicles to any fruit-flavored pop. Creamsicles and Firecrackers don’t stand a chance against what’s basically frozen chocolate pudding! The only difference is that these days, I prefer to make my own rather than run after the ice cream truck — and you’ll understand why after you take your first lick. These homemade fudge pops are creamier, fudgier, and more intensely chocolate-y than any store-bought variety, and come together with just five ingredients that come straight from the pantry.
Whether you, too, wax nostalgic for Fudgsicles or have kiddos at home that always go for the chocolatey pops, here’s how to make the absolute easiest version at home.
The Easiest, Fudgiest Popsicles from Scratch
Whereas store-bought fudge pops are made with a laundry list of hard-to-pronounce ingredients, the homemade version requires just five simple ones that are likely in your kitchen: cocoa powder, sugar, cornstarch, milk, and vanilla extract, plus a pinch of salt. Unlike other fudge pop recipes, which call for bars of fancy chocolate or pulling out the blender, you can make this one right at this very moment. It’s as close to instant gratification as you can get for cold, creamy fudge pops you’ll make again and again.
This recipe is flexible, too. You can use either unsweetened natural or Dutch-processed cocoa powder — natural will give you deep, dark chocolate flavor, while Dutch-processed will lend a milder, almost Oreo-like flavor. The milk you use is up to you, too. Whole, low-fat, and even skim milk work well, as does just about any kind of non-dairy milk. Oh, and don’t have popsicle molds? You can still make a batch ASAP without having to wait for a set to ship. From paper cups to loaf pans, here are five ways to make these pops without molds.
The Very Best Popsicle Molds for Fudge Pops
After whisking together all the ingredients on the stove, you’ll need to divide the pudding-like mixture into molds. While whatever you’ve got will do, my personal favorite is this colorful Lekue set, which I invested in a few years ago after reading a recommendation from Faith. Their 2-ounce size is perfect for children’s hands, and just right for an adult treat after dinner. But best of all, they lay flat in the freezer, and the pop-on lids mean there’s zero leakage. If you’ve got larger molds (there are some out there that are 3- or even 4-ounces), they’ll work just fine here, but of course you’ll get fewer pops.
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Credit: Brittany Conerly
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Here's how to make the absolute easiest fudge pops.
How to Make Easy Homemade Fudge Pops
This recipe for cold, creamy, and chocolate fudge popsicles calls for just 5 ingredients.
Prep time 15 minutes
Cook time 8 minutes
Makes 8 (2-ounce) popsicles
Nutritional Info
Ingredients
- 1/2 cup
unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 cup
granulated sugar
- 1 tablespoon
cornstarch
- 1/4 teaspoon
kosher salt
- 2 cups
dairy or non-dairy milk
- 1/2 teaspoon
vanilla extract
Equipment
Medium saucepan
Measuring cups and spoons
Whisk
Rubber spatula
Instructions
Combine the dry ingredients. Place 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 teaspoon kosher salt in a medium saucepan and whisk to combine, breaking up any clumps.
Whisk in the milk. Slowly whisk in 1/2 cup of the milk or non-dairy milk and whisk until smooth. Whisk in the remaining 1 1/2 cups milk until smooth.
Simmer the mixture until thickened. Bring the mixture to a simmer over medium heat, stirring constantly with a rubber spatula to prevent the milk from burning. Simmer until the mixture thickens and coats the back of the spatula (it should be the consistency of chocolate sauce), about 1 minute. Remove from the heat and stir in 1/2 teaspoon vanilla extract. Let cool, stirring occasionally, for 5 minutes. The mixture will continue to thicken as it cools to become the consistency of warm pudding.
Divide between popsicle molds and freeze. Divide the mixture between 8 (2 to 2.25-ounce) popsicle molds. Insert a popsicle stick in each mold and freeze until completely solid, at least 6 hours.
Unmold and serve. Run cool water over the molds to unmold and serve.
Recipe Notes
Storage: The popsicles can be frozen for up to 3 weeks.
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Filed in:
Candy
Chocolate
Dairy-Free
Dessert
Frozen Foods
Gluten-Free
