For the most part, I’m a very practical person. I rarely succumb to impulse buys. (Unless I find a stellar deal on fruit or cheese. I make no promises then.) I opt for Keens over slip-ons when I’m sprinting through an airport. My purses always have a cross-body strap for easy schlepping. I’m opposed to uni-tasker items. (Except for my doughnut pan. Thanks, Emily!)
And then I caught the popsicle bug. I blame recipes like this, and this. Oh, and did I mention these? Let’s not even get started on things like this and this. And yet, I still didn’t buy a popsicle mold. I kept reading blogs, seeing recipe after delicious recipe, thinking to myself, “if only I had a popsicle mold…” So I did what any rational woman would do. I started dropping hints.
“Look at these popsicles! Don’t they look good?”
Crickets. I tried less subtle hints.
“If I had a popsicle mold, I could make things like PEANUT BUTTER PUDDING POPS.”
More silence. Have I mentioned that Andy is even more practical (and more opposed to single-use items cluttering our cupboards) than me? I moved on to the direct approach.
“I think I want a popsicle mold.”
“Well, if you think you’d actually use it, and you really want one…”
Sold! (Actually, it took me a little while to order one – I looked in various stores, including IKEA, and wasn’t happy with what I found. I ended up going with this one from Amazon, and I love it.)
When the package arrived two days later (love that Prime shipping!), I asked Andy what recipe we should try first, and he said, “Fudgesicles.”
OK then. This chocolate girl can get on board with that, especially when the recipe comes from one of my favorite sources.
I doubled the recipe, since I knew that four popsicles would last about 10 minutes in our house. It’s ridiculously easy to put together, which is something that I’ve noticed about most popsicle recipes. They take about half the prep time that ice cream does, and they freeze A LOT faster. Win-win,if you ask me.
They’re also loaded with chocolate flavor, and somehow, are thick and fudgy enough where they don’t melt off the stick while you’re eating them. And while we’ve made several other popsicle flavors this summer, this is the one that’s on repeat most often in our kitchen. Let’s hear it for more impractical, uni-tasker items! 😉
4 tablespoons or 1 1/2 ounces of semi-sweet chocolate chips
2/3 cup sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
2 1/2 cups whole milk
pinch of salt
1 teaspoon vanilla
1 tablespoon unsalted butter
In a medium saucepan, melt the chocolate chips over low heat, stirring constantly until they are smooth. Add the sugar, cornstarch, cocoa powder, salt and milk to the melted chips. Increase the heat to medium and continue to the stir the mixture. Cook until the mixture has thickened, between 5 and 10 minutes, stirring often.
Remove the pan from heat and stir in the vanilla and butter, stirring until the butter is melted. Let the mixture cool slightly before pouring it into the popsicle molds.
Insert the sticks into the popsicle molds and freeze until solid. Unmold the frozen popsicles and place in a freezer-safe container. (I fill the sink with several inches of warm water and then dip the popsicle mold into the water before unmolding each popsicle. Then, I place the popsicles in a single layer on a cookie sheet and refreeze them before putting them in a Ziploc bag.)
Click here for a printable version.