Description
Creamy, homemade fudgesicles with a rich chocolate flavor. Easy to make and perfect for a hot day!
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee granules (optional, enhances chocolate flavor)
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, and salt. Ensure no lumps remain.
- Add Milk and Cream: Gradually pour in the whole milk, whisking constantly. Once incorporated, add the heavy cream.
- Heat and Dissolve: Place the saucepan over medium heat. Whisk constantly until the mixture is smooth and glossy, and the sugar granules are dissolved (5-7 minutes). Do not boil.
- Simmer Gently: Reduce heat to low and simmer gently for 2-3 minutes, stirring occasionally.
- Remove from Heat: Take the saucepan off the heat and let it cool slightly for about 5 minutes.
- Add Flavor Enhancers: Stir in the vanilla extract and instant coffee granules (if using).
- Cool Completely: Allow the mixture to cool completely to room temperature.
- Prepare the Molds: Lightly grease the inside of reusable molds.
- Pour into Molds: Carefully pour the cooled fudgesicle mixture into the prepared molds, leaving a little bit of space at the top for expansion during freezing. Insert sticks.
- Freeze Solid: Place the filled molds in the freezer and freeze for at least 6 hours, or preferably overnight.
- Unmolding the Fudgesicles: To easily unmold the fudgesicles, run the molds under warm water for a few seconds.
- Serving: Once the fudgesicles are unmolded, they’re ready to be enjoyed! Serve them immediately for the best texture.
Notes
- For extra chocolatey fudgesicles, stir in mini chocolate chips before freezing.
- For a peanut butter swirl, add a spoonful of peanut butter to each mold before freezing.
- Replace 1/2 cup of the milk with coconut milk for a tropical twist.
- Add a pinch of cinnamon and a dash of cayenne pepper to the fudgesicle base for a spicy kick.
- Use unsweetened almond milk and a sugar substitute like stevia or erythritol to make these fudgesicles a bit healthier.
- If fudgesicles are too icy, use more heavy cream and don’t freeze them for too long.
- If fudgesicles are too hard, reduce the amount of sugar slightly or adjust the freezer temperature.
- If fudgesicles are difficult to unmold, grease the molds before pouring in the mixture and run the molds under warm water for a few seconds before unmolding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes