Fudgesicles
Ingredients
-
3/4
cups sugar
-
3/4
cups unsweetened natural or Dutch process cocoa powder
-
1 1/2
tablespoon cornstarch
-
1/8
teaspoon salt
-
3
cups milk (any fat percentage)
-
1/2
teaspoon pure vanilla extract (optional)
Method
-
Have a silicone spatula near the stove and either a
heatproof pitcher or glass measure to pour the mixture into the molds
while hot (into heatproof or silicone molds) or a bowl to cool the
mixture before spooning it into molds.
-
Combine the sugar, cocoa, cornstarch, and salt in a
heavy medium saucepan. Whisk in just enough of the milk to make a
smooth paste. Whisk in the remaining milk.
-
Bring the mixture to a simmer over medium heat,
stirring with the whisk -- constantly scraping the bottom, sides, and
corners of the pot -- until the mixture begins to bubble a little at the
edges. Continue whisking and cooking for 2 more minutes.
-
Off heat, whisk in the vanilla and scrape the mixture
into the pitcher (for immediate filling) or into the bowl to cool.
-
Fill the pop molds leaving at least 1/4 inch at the
top to allow for expansion. If your mold has a cover with openings for
sticks, cover and insert sticks. Otherwise, freeze until the mixture is
thick enough to hold a stick upright and then insert sticks. Freeze
until hard, about 4 hours if the mixture was cool, 6 or more hours if
hot.
-
Line a tray with wax paper. Fill a container with warm
water deep enough to dip the full height of your molds. Dip the mold
long enough to release a fudgesicle when you pull on the stick. Remove
and set fudgesicles on wax paper. Wrap each in a piece of wax paper
and/or put them in a re-sealable plastic freezer bag and return them to
the freezer until serving.
