These deliciously fudgy ice cream pops are enrobed in a milk chocolate magic shell, and drizzled with caramel. The classic fudge pop has gotten just gotten a cool makeover.
I’m a true chocolate addict. Vein tapping, need rehab, hardcore chocolate addict.
I can’t help myself.
I’ve tried. To help myself. I have failed. Miserably.
I have come to accept this addiction. Embrace it, even. Offer chocolate its proper respect. Channel it into sweets.
Like these Caramel Fudge Popsicles.
Flow with me, we’re going to talk about these popsicles.
First, if you’re not making popsicles all summer long, you just ain’t living right. Popsicles are a summer rite of passage.
The flavor combinations are endless.
Truly, truly endless. Anything from boozy, to fruity, to creamy.
Grab a popsicle mold and get this on and poppin’.
Don’t own popsicle molds? It’s cool. Neither do I.
I did once. A few, in fact. I lost them all. I go through cleaning sprees where I throw things away.
Lots of things.
It’s why I never have matching Tupperware.
I didn’t let this stop me from making popsicles. If y0u can find Dixie cups and popsicle sticks, you are closer than you think.
I found 3 ounce Dixie cups at my local .99 store. 3 ounces is the perfect size for these fudge pops.
Even for a hardcore chocolate addict like me.
I adapted this deliciously fudgy recipe from Chocolate Moosey.
A simple mix of milk chocolate, cocoa powder, milk, and flavorings are cooked and thickened with cornstarch.
The mixture is removed from heat and immediately poured in Dixie cups and frozen slightly. Sticks are popped in and the popsicles are allowed to freeze completely.
I went a step further with these popsicles, as I often do.
I can’t call myself a true chocolate addict unless I add more chocolate to an already fudgy popsicle.
And so I dipped these pops in magic shell.
You guys know what magic shell is, right? It’s melted chocolate, kept fluid with oil. I used coconut.
You do whatcha’ like.
Finally I drizzled dulce de leche over these magic shell dipped fudge pops. Just to take this a step further in the flavor punch in the face.
For the fudge pops
- 1/2 cup Milk chocolate chips
- 2 tablespoons Unsalted butter
- 3/4 to 1 scant cup Granulated sugar
- 1/4 cup 4 tablespoons Dutch processed cocoa powder
- 1/8 teaspoon Salt
- 2 cups Whole milk
- 2 tablespoons Cornstarch
- 1 1/4 teaspoons Vanilla extract
- Copious amounts of Dulce de leche for drizzle
For the magic shell
- 5 ounces Milk chocolate
- 2 tablespoons Coconut oil
Make the fudge pops:
- Set aside nine, 3oz paper cups and popsicle sticks.
- In a small saucepan over low heat, melt the milk chocolate with the butter. Add the granulated sugar, cocoa powder, salt, whole milk, cornstarch, and vanilla extract. Whisk until combined. Raise the heat to medium and cook the mixture, whisking constantly until thickened, about 5-8 minutes.
- Remove the mixture from heat and transfer to a measuring cup with a lip. Pour the mixture into the paper cups and allow to cool slightly. Carefully transfer the fudge pop mixture to the freezer. Allow to freeze for at least two hours or until partially frozen. Place popsicle sticks in the center of each paper cup and allow to freeze until solid, 4 hours or overnight.
Make the magic shell:
- In a small saucepan melt the chocolate and coconut oil until smooth. Remove from heat and transfer to a small bowl. Allow to cool for about 5 minutes or so before dipping the fudge pops in the magic shell.
Unmold, dip, and drizzle the fudge pops:
- Make a small vertical cut with a pair of scissors in each paper cup and lift, turning the fudge to remove the paper cup. Discard. Holding at the popsicle stick end, carefully dip a fudge pop inside the magic shell. Allow the excess to drip back into the bowl and place either on a piece of Styrofoam, or an egg carton. Repeat with all pops. Place back in the freezer until ready to eat. Drizzle with dulce de leche, if desired.
- Makes 9 fudge pops.