CHERRY PISTACHIO FUDGE POPS
Steps:
- Beat the cream cheese with an electric mixer until smooth. With the mixer on low, slowly add the confectioners' sugar until well incorporated. Add the pistachio flavoring, vanilla and food coloring and mix well.
- Microwave the white chocolate together with the shortening in a microwave-safe bowl. Add the melted chocolate to the cream cheese mixture and mix well. Add the pistachios and dried cherries and mix well.
- Spray 24 ice pop molds or an 8-inch square pan and pour in the fudge. Refrigerate for at least 1 hour, then unmold and enjoy.
FUDGE POPS
This chocolate frozen dessert is the perfect summer treat! Invite your kids into the kitchen to help you stir the pudding. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
FROZEN FUDGE POPS
An easy way to make fudge pops that kids will love. I've put the original recipe in, but feel free to use sugar free pudding or Splenda in place of the regular pudding and sugar.
Provided by alijen
Categories Frozen Desserts
Time 2m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine the ingredients.
- Pour mixture into small plastic cups, or ice molds if you have them, and place in the freezer.
- When set (but not completely frozen- you need to check about 5-10 minutes once they have been in the freezer), place a wooden craft spoon into them.
- Serve when frozen.
FROZEN FUDGE POPS
These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt. The key is making sure the ingredients are well emulsified in a blender. These will melt quickly so enjoy them right out of the freezer.
Provided by Kim Severson
Categories easy, snack, ice creams and sorbets, ice dishes, dessert
Time 10m
Yield 8 small pops, fewer if larger molds are used
Number Of Ingredients 7
Steps:
- Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
- Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
- Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 10 grams
FUDGE POPSICLES (FUDGESICLES)
Recipe from a friend. Without instant pudding mix. Kid approved! Prep time does not include freezing time.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 10m
Yield 6-8 popsicles
Number Of Ingredients 6
Steps:
- In a small saucepan, combine sugar, cornstarch, cocoa, and milk.
- Cook on medium until thick.
- Remove from heat and add vanilla and butter and stir until combined.
- Place in molds and freeze until firm.
HOMEMADE FUDGE ICE POPS
On hot summer days, these are my kids' favorite frozen treats. They're healthy and economical, too.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Stir in the brown sugar, cocoa and salt. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in vanilla. Cool for 20 minutes, stirring several times., Pour 1/4 cup mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 121 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 159mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
JELL-O HOMEMADE FUDGE POPS
Try these JELL-O Homemade Fudge Pops for a creamy, refreshing frozen treat. They're easy to make ahead of time so you'll be able to enjoy JELL-O Homemade Fudge Pops on a hot day. Prep is easy; let the kids help mix and pour!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h10m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Beat ingredients with whisk 2 min.
- Pour into 6 (5-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into center of each cup.
- Freeze 5 hours or until firm. Peel off paper cups before serving frozen pops.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.6581 g, Sugar 0 g, Protein 3 g
FUDGE POPS
Steps:
- In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze.
- Notes about the recipe: Why buy these when they're so easy to make. And the kids can do it themselves, as long as you clean up the counter afterwards. Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer. I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer. We didn't have air conditioning so this was the alternative.
FROZEN FUDGE POPS
How to Make Frozen Fudge Pops
Provided by Melissa Roberts
Yield Makes 8 to 10 pops
Number Of Ingredients 6
Steps:
- Heat milk, sugar, cocoa powder, corn syrup, and 1/4 teaspoon salt in a 2-quart 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.
3-INGREDIENT FUDGE POPS
When you're ready to serve, dip each pop mold in cold (not hot) water to help loosen the pops.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Coconut Chocolate Milk/Cream Dessert Frozen Dessert
Yield Makes 10 pops
Number Of Ingredients 7
Steps:
- Blend coconut milk, condensed milk, cocoa powder, and salt in a blender until smooth. Pour into ice-pop molds, leaving a little space at the top of each (you might have some left over depending on the size of your molds). Freeze 1 hour, then insert sticks and freeze until firm, at least 4 hours. Dip molds briefly in cold water to release pops.
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- Add all ingredients to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides of the blender if needed.
3 INGREDIENT SUGAR FREE FROZEN FUDGE POPS RECIPE
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- In a large mixing bowl, beat together your ingredients. If mixture seems to be too thin, you can add an additional package of pudding. Sometimes the almond milk can make it a bit thin. It should take about two to three minutes for the mixture to become well blended.
- Pour the mixture into the molds. Cover the molds with the sticks/handles that come with the molds. Alternatively, cover the molds with plastic wrap and poke a small hole over each pop to insert a Popsicle stick. The plastic wrap should hold the sticks in place.
KETO CREAMY FUDGE POPS - KETOFOCUS
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- Place popsicle sticks in water a few hours prior to give them some weight so they don’t float up to the top of your popsicle molds.
- In a small saucepan, bring the nut milk, cream, Swerve and cocoa to a light boil. Immediately remove from the heat and pour the mixture over the crumbled chocolate in the blender.
HEALTHY GREEK YOGURT CHOCOLATE FUDGE POPS - BAKER BY NATURE
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- In a small saucepan over medium-low heat melt the chocolate chips, stirring constantly, until completely melted.
- Add in the milk and increase the heat to medium; bring to a gentle simmer, stirring constantly, then remove from heat.
- Cool for 5 minutes. Whisk in vanilla and Greek yogurt; mix well until completely smooth. Place a fine-mesh sieve over a large bowl (preferably one with a spout) and pour the chocolate mixture through the sieve.
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- Be sure to scrape the sides and bottom of the bowl. (The mixture will thicken some but will not get as thick as regular instant pudding)Pour the mixture into pop molds.Freeze for about an hour, then push wooden sticks in (if your mold doesn't come with it's own sticks).Freeze for another 6-8 hours or until completely frozen.Eat outside, sitting on a porch swing, if possible.
HOMEMADE DAIRY-FREE FUDGE POPS (SUGAR-FREE OPTIONS!)
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- In a saucepan, add about 1/4 cup coconut milk and sprinkle the gelatin powder over the top. Set aside.
- In a mixing bowl (preferably with a spout) or large Pyrex glass measure, whisk together the remaining coconut milk, cacao powder, coconut syrup, vanilla, and sea salt until smooth.
- Gently heat the coconut milk in the saucepan, whisking until the gelatin is dissolved. This should only take about a minute. Be sure not to let it boil.
HOMEMADE FUDGE POPS! ⋆ 100 DAYS OF REAL FOOD
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- In a medium sized bowl whisk together the syrup, cocoa powder, and vanilla until thoroughly combined and there are almost no clumps left. Slowly whisk in both the yogurt and milk.
- Pour into the popsicle molds, add a popsicle stick, and freeze. When you are ready to dig in, run a little bit of warm water on the outside of the molds to loosen them up so the popsicles come out easily. Enjoy!
HOMEMADE FUDGE POPS - BROWN EYED BAKER
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- Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.
- Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat, add the vanilla and butter, and stir until well combined.
- Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into 8 popsicle molds. Freeze for 30 minutes, and then insert sticks. Freeze completely before serving.
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