Homemade Fudge Pops Recipes

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.

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.

Steps:

• Place chopped chocolate into a medium glass mixing bowl. Set aside.
• Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
• Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.

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.

Steps:

• Put the chocolate chips into a medium glass mixing bowl. Set aside.
• Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely.
• Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the 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.

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.

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.

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.

Steps:

• Mix together the above ingredients until smooth.
• Pour into ice-pop molds and freeze until solid, at least 4 hours; unmold and serve.

Steps:

• Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
• Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

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.

Steps:

• Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high until mixture is thick and fluffy like pudding, about 2 minutes.
• Fill disposable cups with the mixture, smoothing over the tops. Insert sticks.
• Freeze until solid, at least 3 hours.
• Run hot water over the bottoms of the cups until the fudge pops slide out easily.

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.

Steps:

• In a heavy-bottomed saucepan, combine the cornstarch and salt.
• Gradually stir in milk (I prefer 1 cup half and half mixed with 2 cups whipping cream, so bottom of the pot will not scorch).
• Stir in corn syrup and vanilla.
• Bring to a boil; cook and stir for 1 min, or until thickened.
• Reduce heat, stir in the milk chocolate chips until melted.
• Pour in to cups (sprayed lightly with vegetable spray, I like Pam spray).
• Cover each cup with heavy-duty foil; insert sticks through foil.
• Place in a 13 x 9-in pan.
• Freeze until firm.
• Remove foil and cups before serving.

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.

Steps:

• Combine butter, evaporated milk, sugar, and salt in a medium saucepan.
• Bring to a hard boil for 5 to 7 minutes, stirring constantly.
• Remove from heat.
• Stir in the chocolate until melted and smooth.
• Fold in the almonds and marshmallows.
• Pour into an 8 by 8-inch square baking pan.
• Chill until firm, about 2 to 4 hours.
• Cut into 12 squares.