FROZEN FUDGE POPS
recipe by Melissa Roberts
MAKES: 8 TO 10 ICE POPS
ACTIVE TIME: 10 MIN
START TO FINISH: 1 DAY (INCLUDES FREEZING)
Some of us remember clamoring for a fudge pop as soon as we heard the jingle of the ice cream truck. Others reminisce about walking down to the corner store on a sultry August afternoon, reaching into the frosty ice chest for one of these frozen treats, and then peeling back the thin paper wrapper for that first cool bite. These homemade fudge pops, which call for just five ingredients you may already have on hand, will bring your memories to life: They taste smooth, deeply chocolaty, just right.
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- 3 cups low-fat milk (1% or 2% milk fat)
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 8 (1/3-cup) or 10 (1/4-cup) ice pop molds
- 8 or 10 wooden sticks (if necessary)
See more: 10 Favorite August Recipes
- Heat milk, sugar, cocoa powder, corn syrup, and 1/4 tsp salt in a 2-qt heavy saucepan, stirring, until sugar has dissolved. Remove from heat and stir in vanilla. Cool to room temperature or quick-chill in an ice bath. Pour into molds and freeze 30 minutes. Insert sticks (if using), then freeze until firm, about 24 hours.
- Run hot water over molds (or dip in hot water) to loosen pops before unmolding.
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