Kelly Fudge Pop Recipes

KELLY FUDGE POP

Steps:

• Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.
• Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.
• In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.
• Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.
• Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer's instructions for inserting the sticks. If you don't have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.
• Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.

FROZEN FUDGE POPS

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.

FUDGE POPS

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.

THE KELLEY'S HOT FUDGE SAUCE

Steps:

• In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use.

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.

JELL-O HOMEMADE FUDGE POPS

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.