fudge popsicles

I have a tremendous crush on Matt Armendariz. It’s awkward, I know. I’m married, he’s married; I have a kid, he has dog children. It’s okay, my husband knows. He took a picture of Matt with his shirt half off a couple years ago, so I think we’re even. Fortunately for those who are now reading this uncomfortably at home, hoping this conversation ends quickly, my crush is more of a talent crush: Matt is a former graphic designer and art director and currently a food photographer, author and the man behind the Matt Bites blog. His photography is amazing, all natural light and unfussy, but what I find more addictive than anything else is his outlook, his energy for life. It’s hard to spend 5 minutes with him without getting hooked on his enthusiasm for family, good friends, great food and a life well lived with lots of travel to far-flung places. Seriously, he even went to Avery Island, Louisiana to learn how Tabasco is made. And didn’t take my husband with him. Alex is almost over it.

all set up
cooking the pops

And now he is a cookbook author too. [Amusingly, I think Matt and I signed our cookbook deals the same week except his book is in my hands right now and my book is … OH LOOK! Manhattanhenge! Did you catch it?] On A Stick! — yes, in which every recipe is speared or skewered or threaded on a handheld food device — is truly an exaltation of summer. It’s State Fairs and street fairs, frozen beach treats and the stuff picnics and backyard barbecues are made of: skewered salads, grilled marinated kebabs, melon with spices and fried pickles. Even unfathomable things get adorably impaled, like fried chicken and waffles, meatballs and spaghetti, potato chips (!) oh, and pizza too. It’s lighthearted, but there’s no skimping on the cooking: coconut shrimp, Chinese meatballs, pork belly and sweet and sour lollipops. Are you drooling yet?

almost like fudge pudding

pouring the pops

Back on the home front, Wee Jacob is spending a few days at Camp Grandparents — splashing in a backyard kiddie pool, getting over his City Boy fear of lawns and perfecting the art of tie-dying a t-shirt with watermelon juice — so I can get some sleep make great strides on my imminently due cookbook and I miss him terribly. It’s only three days but never has the apartment felt so dull when devoid of my curly-haired sidekick’s glockenspiel practice. It turns out that cooking is a lot less fun when there’s no risk of someone riding his trike over your toes in the kitchen. It turns out that once you get one decent night’s sleep, you’re all caught up and looking for excuses to go back to the playground again. And so I made him fudge popsicles from Matt’s book as a welcome-back treat.

fudge pops

I admit, I had my doubts. It felt like there was so little chocolate in them, how could they be fudgy? Fudge popsicles must be fudgy. And chewy. And chocolaty. There are rules and you just can’t go and change the way fudge popsicles are supposed to taste. And so I had to audition one. And then Alex too. And now I’m going to have to welcome my kid back with a lie, and tell him that the recipe only made two popsicles. I should have known better than to doubt Matt’s cooking instincts.

fudge pops

One year ago: Root Beer Float Cupcakes
Two years ago: Graham Crackers and Pesto Potato Salad with Green Beans
Three years ago: Smore Pie
Four years ago: Black Bottomed Cupcakes (Totally amused that almost without fail, I use the first week of June to make something chocolate and childish. I love June!)

Fudge Popsicles
Adapted, just a bit, from On A Stick!

Makes 4 standard-sized popsicles (3 ounces each) or 6 in my tiny* popsicle molds (which were 2 ounces each)

2 tablespoons (21 grams or 3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate
1/3 cup (67 grams or 2 1/3 ounce) sugar
1 tablespoon (7 grams or 1/4 ounce) cornstarch
1 1/2 tablespoons (8 grams or 1/4 ounce) unsweetened cocoa powder
1 1/4 cups (300 ml) whole milk
Pinch of salt
1/2 teaspoon (3 ml) vanilla extract
1/2 tablespoon (7 grams or 1/4 ounce) unsalted butter

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes (for me) and 10 (suggested in the book). Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

* I’ll jump ahead of the question someone usually asks and tell you that I bought popsicle molds intended for feeding babies. I liked that they were tiny as I was pretty sure my one year-old doesn’t need to be eating an adult-sized popsicle this summer. Nor do I need to be washing it out of his clothes. :) The popsicle maker works just fine, but because it’s in one piece, it’s best to unmold them all together (dipping the base in warm water). From there, you can spread them out on a tray in the freezer until they firm up again, then store them in a freezer bag for the long term. I didn’t use the sticks they provide; I remember from my own childhood that they get all chewed up and easily lost when you are sent outside with your drippy sticky treat. I instead bought disposable popsicle sticks, though I’m sure they’re even cheaper from a crafts store.

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382 comments on fudge popsicles

  1. I want one of those… right now!! Looks fabulous. Delicious. Brings back happy memories of summer! Thinking about adding some chopped nuts or marshmallows to the top of the mold (or the bottom of the popsicle) – or would that “gild the lily”???

  2. oh my these look awesome !
    i want to try !!! but i’ll use salted butter, because it is traditional to our area (along with salty caramel) and fudge with a dash of salt is not unpleasant at all :)

  3. I adore Matt as well. He is so kind and approachable. He is a talented gem. He is a keeper. I might just have a crush as well. His book is fun and just in time for summer parties. Your book is so close! I can’t wait to get my hands on it! Keep the chin up!

  4. These look genius! Definitely putting them on the summer backyard party menu. And I agree with your talent crush on Matt…I share the same crush. Love his photographing and his styling.

  5. Charlotte

    I’m a longtime lurker and a huge fan with a toddler about 6 weeks older than Jacob–we live in NYC and he is AFRAID OF TREES. This is NOT OK, and I am so relieved to read that he is not the only one!

  6. NikkiBou

    You’re welcome to come see the land of skeeters, Tabasco, & Slap Ya Momma products.. just say when & I’ll work up a schedule of all sorts of yumminess.. considering I MUST make almost anything you recommend and just lurked for oh.. 1700 years now I figure I might as well welcome you to visit Southwest Louisiana !

    Every school field trip was to the Tabasco plant.. things have changed now, instead of walking the actual floor where the product is made you’re safe and comfortable watching a video I’m told.. but it’s wonderful and on a beautiful Island (with another down the road)

    C’mon down, cher!

  7. Kay

    oh, yes, I am making these! We are big popsicle fans around here, though I don’t usually go beyond berry juice + plain yogurt, or OJ + whole milk + vanilla. These will be a fab splurge for a summery (shirtless?) day.

  8. Susan

    You should use one slightly large, thick T-shirt as a stain catcher. They will wear them so much more wilingly than a bib. I love cicles..especailly fudgecicles…but those Kern’s nectars do make great popcicles, especially the Guava nectar. Sure wish it would warm up a little on the left coast so I could want to eat one.

  9. I was just thinking about how I need to go out and buy one of those fancy popsicle molds! My father is borderline diabetic, so we used to eat a lot of those sugar-free chapman popsicles that were nice because they weren’t overly sweetened with fake sugar and aspartame and had a nice pleasant sour taste.

    But I think they recently took them off the market for some reason as I can’t find them anymore!!

    I’ll have to figure out how to make my father some sugar-free, sour ones to distract him from these fudgy ones that I’m certainly going to make!

  10. MY FAVORITE SUMMER TREAT. I have a tiny freezer, so as soon as I make room for these, I’m making them! And probably going to eat them all in one sitting.

  11. Elizabeth

    I love that picture of Jacob; my daughter’s clothes look like that everytime I pick her up from daycare LOL

  12. I know it won’t be the same, but do you think it would still work if I used 1% milk and took out the butter? I’m thinking adding some pureed raspberries would make this to die for.

  13. Whoa. I might just have to buy pop molds, if only for this recipe alone. Fudge popsicles are among my favorite frozen desserts (or snacks…or, let’s be real, heat wave breakfasts). Thank you for sharing your adaptation of Matt’s recipe!

  14. oh. . . yum. i will be making these as soon as i can find Popsicle molds! I went buy some last week and the store was sold out until mid-July, and I almost threw a fit when the sales person wouldn’t sell me the display one. But I’m liking the idea of baby-sized molds, because then I can most definitely have 2 at a time. Or 3.

  15. I always regret eating popsicles once I inevitably bite into them with my front teeth and send jarring chills to my fingertips. But that still doesn’t stop me from eating them, and these ones look delicious. What a clever idea to make them mini!

  16. Sally

    LOVE IT! I was just reminscing about making popsicles as a child – when we’d mix Kool Aid and yogurt. Hey, it was the 70s! Can’t wait to try this…

  17. I have just restocked my freezer with popsicles in anticipation of some much needed frozen treats in the mid-afternoon fireplace that is the southeast in summer time. “Make your own popsicles” sounds like the perfect indoor activity to go along with the frozen treat! Thanks for the idea!

  18. Sara

    This looks delicious, can’t wait to try it! However, I’d like you to clarify something I’m always confused by: Whole milk refers to different things in different countries… what kind of milk are you referring to? Homogenized milk with 3.25% fat content?

  19. Love MattBites, his photos are so very dreamy. I’ve been on a huge popsicle kick (or stick?) recently and just whipped up Key Lime Pie Bites. Moving forward – if the NYC weather gods continue to insist on 90-degree days – i’ll be flash-freezing and skewering ALL of my desserts. These fudgy treats look fabulous, BTW.

  20. I was looking for a fudgesicle recipe yesterday for a few hours – this looks like it might do the trick! What I want is to emulate a produce called “Superfudge pops” from Dairygold – they have that almost “chewy” quality you mention. My problem? Finding the darn molds! The shape is similar to the ones you made, but the original is about 8 or 9″ long. At the bottom, they’re probably 1.5″ wide and taper to 1″ at the top. I’m not even sure I could fit them in my freezer, however. Where did you get the mold you used and do you have any other suggestions for the long, tapered shape I’m trying to get?

  21. Courtney

    These look amazing and I can’t wait to make them. On an unrelated note, is there anyway that you can set things up so that when we click on the link to view Jacob’s picture in flickr that another tab/window opens up? I know this sounds like a ridiculous request, but by the time that I open up flickr (always as soon as I find the hidden link in your post!), email the picture to my mom, and giggle about how cute he is with my mom, I always then shut out of flickr and forget how I got there in the first place!
    (p.s. I am joking, I just wanted to tell you how cute your baby is)

  22. Sarah

    Looks wonderful! I would love to see you make something with WHITE chocolate for those of us that can’t have the real thing. Thanks!

  23. Shannon

    These look delish. I will be purchasing popsicle molds simply to make these. However, certainly there is a way to make these boozy? I’m thinking Kahlua, Baileys, something along those lines. What do you think? I’d like to not cook the booze out…

  24. How fun! I love homemade pops. The size is perfect, this way you can have it all!

    I also love the suggestion from comments of adding liquor to flavor like Grand Marinier, Kahlua, Tuaca or something coffee flavored for us big kids!

  25. Philipa

    Okay. Just stirred in the butter and vanilla and the saucepan is cooling on the counter. I want to know just one thing – How, Deb, HOW did you resist this warm chocolate soup long enough to get it into the freezer?!?
    I’m having serious ideas about pouring a wee bit of this hot chocolate elixir into a bowl, adding sliced bananas, a dollop of vanilla yogurt, slivered almonds a sprinkle of granola and calling it brunch, although technically, it’s after noon. Help! Unbearable thoughts. Extreme temptation. Must leave kitchen. Now!
    Seriously wicked stuff…now if I can just wait for the icy cold version – lol! :)

  26. hamletta

    Courtney @50: You can open a new browser window/tab by right-clicking (Cmd-clicking on a Mac).

    Shannon @60: Careful with the booze! It works like anti-freeze. I once made blackberry-zinfandel pops. They were delicious, but very drippy.

  27. Do you make Jacob eat a messy pop in his high chair or do you let him roam around the apt? What a nice cool treat on a hot hot day! SUMMER 2011!

  28. These are going to be fun to try! My one-year-old has yet to experience a slurpy summer treat like this, so just know, yours will be her first. And about that tot of yours, oh my gosh, with the watermelon?….so. adorable.

  29. Philipa

    @Deb: I should have guessed -lol! Your secret is safe with me. ;) And, btw – a wee bit on top of a sliced banana made a tasty lunch time dessert: mostly banana (healthy), drizzle of chocolate (luxury in moderation). Yum!

  30. Nora

    Do you think it’d work as well in an ice cube tray instead of a mold? Maybe with toothpicks instead of popsicle sticks?

    1. deb

      If you don’t have a popsicle tray and don’t want to buy it — Try mini muffin tins, shot glasses (and so kid-friendly!) or even small paper cups…

  31. Sb

    Courtney in comment 50 – just right-click the link and choose “Open in new tab”. That’s what I always do :)

  32. Gah, how fun! I bought popsicle molds that were quite small last week, but that’s probably because they’re from the dollar store. Now that I think about it, they’re probably also not BPA free, which means we’re all going to die a slow death because I’m cheap. Annnnyway, I bought them because seriously, why is it so hard to find a popsicle that contains less than twelve ingredients? But these, these look like so much fun! And adult sized for a BBQ treat? Yes, please.

  33. I just bought pop-molds and couldn’t decide what my first popsicles would be….now I know! I LOVE fudge pops-I cannot wait to make these!!!

  34. In an effort to avoid increasing the amount of “kitchen stuff” in my cabinets, I have been avoiding purchasing popsicle moulds… this may have sold me on them, I have to say… Thanks for another delicious post.

  35. Regina W

    I’ve been looking for little popsicle molds just about that size to use for popsicles for my toddler. All the regular ones are just too big for her little mouth (and too big as a portion for her, too). Thanks for sharing that info!

    I’m totally making these fudgesicles for my husband and myself soon!

  36. Matt ROCKS!!!

    I recently took his Real Food Styling & Photography workshop and his husband was there and the energy that those two have, the knowledge, their passion, but also the fact that they are SO KIND and down to earth and just amazng…Im not kidding when I say this *they changed the course of my life* that day.

    I am now pursing photography in a much more serious way and just adore them! And I love that FLickr link you showed..and I love how much you dig Matt :) Me too! And Im married with a kid too :)

    And the fudgsicles look like something my 4 yr old will be all over! and I have his book rocks!

  37. I get so excited every time you write a new post! Love this recipe especially since my little one is into anything frozen (ice, snow, ice-cream, popsicle, you name it!). Her and I both thank you! ;)

  38. Eileen

    This is the first time I’ve gone home from work & made a recipe the day it was posted. Why was today different? It was HOT out, this recipe looked simple & yummy & I had exactly 1-1/4 cup of milk in the fridge that I wanted to use up. How perfect is that? (I don’t drink milk, but had bought some for a recipe last week & I always feel compelled to use up leftover ingredients. Sound familiar?) So I walked in the door, but down my bag & immediately started opening cabinets to make this little confection. I didn’t have popsicle molds, so I chose to make fudgsicle cups instead by pouring the mixture into mini ramekins. Think Homemade Hoodsie Cups, but so much better! These passed my chocolate test with flying colors – plenty rich. So now I’m thinking, can I make a creamsicle version of these? How about vanilla/choco layers. Thanks to you & Matt for this recipe. (And don’t hate me because I didn’t put it on a stick.)

  39. Naomi

    Yay! I will definitely be giving this recipe a try, since I live in the UK, land of NO fudgesicles (which should not be allowed to happen – I’ll be buying a massive box and devouring them during our upcoming trip to Canada!). I imagine my two year old daughter will love them, too. If I leave any for her… :D

  40. Not so different from the pudding recipe on my site, and I’ve often wondered if it would make a good fudgesicle. My recipe has about double the corn starch and cocoa, and half the sugar. We love it with a little cinnamon, cayenne and sometimes a pinch of cardamom; I wonder how that would be in frozen form? Also, I often make mine in the microwave. It heats up the house less in the summer!

  41. So I passed by the popsicle molds/sticks section the other day and thought NO, I don’t need these. Then I almost made David Lebovitz’s chocolate sorbet off your older post. Instead I ended up making his chocolate ice cream. Now I woke up to this and have to go back to the store.

  42. Andrea

    As soon as my gestational diabetes is out the window…these are being made. ‘Fortunately’ the weather here will still be around 110F when that happens…

    Pregnant women should really stay away from this site…the cravings that result are immense!

  43. Rebecca

    Can you substitute honey for sugar in this recipe? How much would you recommend? My son’s diet restricts sugar. Thank you.

  44. S

    I love your blog and frequently cook recipes from it, so please don’t consider the following any kind of criticism, just a question out of curiosity: Recently you’ve featured several recipes from food bloggers who have been coming out with a cookbook; is this something your publisher encourages you to do, in the hope that they will do the same for you when your book comes out? The recipes are great, this is not a put-down, I’m just wondering if this is how publishing (especially of bloggers) work. Best of luck on your upcoming cookbook!

  45. Kirsty

    Once again, your photos are tantamount to food porn (in a good way!)… these look divine and can’t wait to try them, even if it is winter here in Australia!

  46. Another great piece, great to read as well as delivering inspired recipes. I think fudge popsicles must be a North American thing because I have never heard of them, but they sound delicious as well as easy so will give them a try, and there will be no kids to stop me and my partner sharing all four!

  47. Gwen

    OMG! I wish I had had this recipe when I was pregnant! All I wanted to eat was fudge-cicles and creamcicles but was terrified by all the ingredients I couldn’t pronouce. Looking forward to trying this out!

  48. I’ve just put these in the freezer – yet to give them the taste test – but I’d say that passing the cooked mixture through a strainer isn’t a bad idea as I had a few lumps. I used a small gravy separator jug to pour the mixture & it filled 6 Ikea lolly moulds exactly! (If Ikea makes several sizes of lolly mould, I can help you no further.)

  49. :oz

    you are hysterically funny AND talented!! I need to get Tina Fey to visit your site. Imagine the possibilities of a collaboration….

  50. Looks yummy…sold my tupperware popsicle molds years ago at a yard sale…may have to invest in some new ones…nice ending to a summer dinner. I recently posted a fresh strawberry ice cream soda on my blog…I love ice cream creations for summer desserts! I think the adults love them even more than the kids!

  51. Kim in MD

    Oh my…these fudge pops look to die for! I am so buying that book, too!

    Isn’t it amazing how much you miss Jacob? The thought of having a few days to yourself seems like heaven, but all you do is think about and miss your baby! So true! I love that photo of Jacob! He is precious! I can’t wait for your cookbook, Deb!

  52. Joanna

    These are in my freezer right now. I’m being sacrilegious and used unsweetened almond milk to see what happens. I recently started drinking almond milk with a bit of chocolate syrup in it after a workout and it’s delicious, creamy, almondy, chocolate, goodness! Hopefully it’ll turn out well.

  53. samarahuel

    There’s nothing better than a fudgesicle (that is what they have always been known as to me) on a hot day, as today is supposed to be in my neck of the woods.

    I think it would be helpful if you mentioned the size of your popsicle molds. I quickly found it on the Amazon link (2 oz), which just happens to be the same size as the ones I already own, but others might not click over there. Then again, it’s not like baking where the size matters all that much. I’m likely to eat 4 two-ounce popsicles just as quickly as I would one 8-ounce one…so nevermind. :)

    1. deb

      samara — I mention that my popsicles are 2 liquid ounces each in the headnotes, and at the end of the recipe there’s a long paragraph with links to all of the sources.

  54. Kelly

    My daughter was a Brooklyn-girl and terrified of grass. We’d visit my folks in MN and she’d sit – 8mos – on the grass w/ her feet up just barely touching the grass. Hilarious!

  55. Kat Taylor

    Isn’t that funny how that works? All you think you want is a little peace and quiet and then once they’re out the door all you want is the racket (and cuteness) back :) Such is motherhood!

    And these look delicious. My little girl is too small for popsicles, but as for her mother and father, these are looking just about perfect for this weekend.

  56. Ali

    Can’t believe no one else’s mom ever did this – we had an all-in-one popsicle mould when I was a kid and, as mom’s rule was very strictly one-per-child, she often only wanted to thaw one popsicle. Her trick? A tall glass half full of warm water. . .just dunk the one you want to retrieve. Pop the rest back in the freezer when you’re done.

  57. BHT

    How do you make the sticks stand up in the popsicle molds? I see how the plastic sticks that come with the molds hold in the right place, but don’t the wooden sticks fall over before it freezes? Or, is the chocolate mix so thick it holds them in place?

  58. these look delicious! i’ve been toying with the idea of homemade popsicles for awhile, since i don’t like things too sweet – store bought popsicles are always a bit too much for me. i like tart and salty much better :) i really need to stop procrastinating and just order matt’s book, especially after seeing this recipe – it looks so wonderful for the season, and i just love his photos. thanks for sharing this, along with these great pictures!

  59. frog4

    These look delicious, and thanks for the cookbook rec! I have an entire section of recipe bookmarks designated as Food-on-Sticks, so this looks right up my alley. Needed a treat for myselft today after spending $$ on pet meds, so have already ordered it and cannot await its arrival.

  60. oh YUM! Must make fudgsicles now…

    For anyone else looking for baby popsicle holders, thought I’d toss out a recommendation for the ones I bought:

    They have ridges to catch the drips. Works pretty well! But they’re definitely better for a baby (we froze fruit purees) than a toddler

    Good luck with the book deadline! Just picture what a relief it will be when you are done!!

  61. Jennifer

    Hi Deb! I have been lurking here (I know, I’m sorry) and am finally getting around to commenting on your AH-MAY-ZING (purposely spelled that way so you get the full effect of my happy anticipation) site. The main reason for my previous lack of comment is pure laziness, NOT lack of enthusiasm as I’m viewing your site from my crackberry. Your recipes, beautiful photography, and entertaining writing really are a highlight to my week.. I want to thank you and I will be back again to comment. Enjoy your weekend. Cheers!

  62. This is deliciousand great for summmer ..Last year i try simmler recipes and i add crunched almonds and it whas great!!!I will try this one out!!

  63. ColleenH

    I can only hope that “Wee Jacob” is a reference to not only your only child but also The Wee Baby Seamus. And, my smitten obsession grows….

  64. SaraCorinne

    I was just googling fudgesicles a few days ago and was so disappointed that all the recipes I could find involved pudding mix or something else not-from-scratch. I’m making these right now!!! Thank you for reading my mind and being amazing!!!!!!

  65. Made, frozen & now tested. They taste delicious, but next time I’ll respect the requirement for full-fat milk – I used semi-skimmed because it was what we had. They didn’t have as much of a fudgy consistency as I was expecting, but I’m sure that following the recipe accurately would remedy that!

  66. My kiddos will love you for this! They have been using yogurn and watermelon juice to make popsicles so far this summer and my youngest asked if we could maybe try chocolate milk. YOu made me laugh with the trike comment. I have three little ones, and the first few days they are gone, dh and I clean and organize and do all the things we want to do in peace. But after three days, we are SOOOOOOOOOOOOO bored!

  67. Monu

    I added some chopped coconut, curry, cinnamon, and some cayenne pepper, and they are insanely good. They taste just like these coconut curry chocolate bars I love. Three cheers for these popsicles!!

  68. I CAN’T WAIT TO TRY THESE! As with a lot of your recipes, I am (perhaps a bit) overexcited about this one. I know, it didn’t originate with you, but still, VERY EXCITING! Last one I tried, chocolate cake roll, to die for! Will be part of my repertoire forever. I love your description about getting rested and wanting to go to the playground again, and the fact that every early June is ironically a chocolate recipe!

  69. Ah! you’ve just reminded me that I need to get popsicle molds for my wee one, too! I’ve added it to my list, right under “ice cream maker”. I have none of these things now. I’m a horrible mother :-) Henry’s only 9 months and still deciding if he likes vegetables, so in the meantime I’ll just have to whip up a few batches of fudgesicles and try them out…just to be sure they’re OK. Thanks for the recipe!

  70. Jill

    Oh dear g-d these look amazing. I had to double the recipe to fill our monster-sized popsicle molds (yeah, just ordered smaller ones but couldn’t wait to try the recipe). They smell incredible and the tastes I stole from the pot were unbelievable. I don’t know if I can wait for them to freeze… sent a photo of the full popsicle molds to my husband to keep myself accountable because they will all still need to be here when he gets home tomorrow night.

  71. kayenne

    we used to make ovaltine or milo ice pops with sweetened condensed milk and water as a kid and since we didn’t havepop molds then, we used small juice glasses or poured them in disposable 1.5 x 8 inches plastic bags to freeze… but these, i gotta try! heavy cream and real chocolate sounds WICKED! gonna make these with red mung or adzuki beans mixed in!

  72. kayenne

    oops… butter, not heavy cream! getting cross-eyed just thinking about it… especially with the heat and humidity today!

  73. Pam

    The photos are superb, and the popsicles look unbelievably good. School is done for the year, and summer is indeed upon us. These look very very tempting!

  74. GAWD! The photos look fantastic. The fudge looks really good. I’ve got to try out your recipe. The bad thing is at this time of the year, it’s really cold down under… :(

  75. Adam

    Hey Deb, I’m a very long time lurker/recipe thief. Thanks for making my life so delicious over the years. I just made a batch of these popsicles anticipating the return of the NYC heat in the next week.

    First off, they were amazing, and crazy easy, and looked like pudding as I was pouring them into molds, so much so that I had some warm chocolate pudding for dessert last night and couldn’t quite fill my molds.

    Second off, I ran out of vanilla (I had planned on making a second batch ones I freed up the molds) so I used fresh farmer’s market mint, and holy smokes. Three medium leaves devliered in a huge way. Anyone who read this recipe has no excuse (but for allergies and medical issues) to not have popsicles all summer long.

    Can’t wait for the book!

  76. Amanda

    These look amazing! My two kids (4&5) were jumping up and down when they saw what I was reading! They are so excited to make these. As for popsicle molds, we picked ours up at IKEA for about $2 and they are all individual containers and are just the right size for little ones. We usually make green smoothies and freeze them but I think the chocolate will be a pleasant surprise for them!

  77. Rhonda

    Oh my. These turned out so great, well except I couldn’t wait for it to freeze really hard but it had the fudge popsicle bite. Made four full regular pops with taste-testing leftovers. And I realize why I don’t like the plastic things – too hard to unmold. Okay so I’m impatient. It was really fudgy as I used Valrhona semi-sweet discs and only had the Hershey’s special dark cocoa on hand. Will try again for the light fudge kid. Lovely lingering taste.

  78. Heather L

    Wow! I just made these today…an excellent “yay the kids are in bed” treat for me and a nice size for the girls (ages 2 and 4) as the weather warms. I didn’t have whole milk so I used about 3/4 cup whipping cream and the rest skim milk. Very creamy…next time I’ll try less cream more skim…or just buy whole milk. And I’ll have to get disposable sticks so I can make big batches and store them in the freezer. Thank you SO much!

  79. you described matt perfectly. his enthusiasm fills a room. i was luck enough to take a food styling/photography workshop with him, and can’t tell you how much i learned! now i’ve got to start putting everything on sticks!

  80. shira kestenbaum

    these look amazing! we’re more a vanilla ice cream kind of home – could these be made vanilla/white?

  81. I thought I had just discovered a cool new popsicle when I posted on Friday about using condensed milk with strawberries, mint and banana instead of the usual yogurt and honey…and now I see these. Must, must, must try immediately!

  82. Tricia

    We have now made this recipe 3 times…in three days…yeah it is that good! Thanks for sharing. I did modify the recipe a bit due to diet restrictions of sorts in our home. Thought I would share those for anyone else who may be wondering.
    First of all the first 2 times I made them with goat’s milk. Nice and yummy. The third time I made them with whole fat coconut milk in place of milk and solid coconut oil in place of butter. Also for all three recipes I used Enjoy Life dairy, nut and soy free chocolate chips.
    Very nice. I am looking forward to trying some add-ins. I love knowing the kids are getting one of their favorite summer treats with no artificial colorings or high fructose corn syrup!

  83. Tricia

    PS. we have the popsicle molds from IKEA. They are just the right size, we can make 6 with your recipe and since they come out of the frame separately they are not hard to unmold individually.

  84. Will definitely be trying these out. I think my 3 year old son will love helping me make them, too, if only to lick what’s left in the bowl!

  85. Now that the weather seems like it might actually be warming up here in the Pacific Northwest, I’m looking forward to making all sorts of frozen treats for hot, sunny days. David Lebovitz’s grapefruit Campari sorbet is on the list, and now so are these popsicles! Thanks for sharing.

  86. Sonja

    Yummmmm!!!!!!!!! I made them this weekend and my husband and I enjoyed them very much. Just a question — I don’t know if you noticed that at the “bottom” of the popsicle (where the stick emerges from the popsicle…) it seemed to be noticably more buttery than the other sections of the popsicle? I don’t know if perhaps the fat rose while freezing? It gave the last few bites of popsicle a greasy kind of feel and taste which made me wonder if the pop could be made without the half tablespoon of butter? :) Just wondering if anyone had the same experience!

  87. These popsicles were absolutely divine! I doubled the recipe as I used full sized popsicles molds. My three wee ones loved sitting on the front porch to eat them and walked away with lovely chocolate mustaches. I did not need to strain the mixture, just used my whisk as I cooked this fudgy goodness. And the double recipe definitely needed the full 10 minutes to become thicker. If I were just making them for adults, I would add 1/2 to 1 teaspoon of espresso powder to the melting chocolate chips for Mocha Popsicles.

    Now, onto Creamsicles!!

  88. Kate

    Deb, any thoughts on the following: we made four popsicles in a plastic mold and used the plastic sticks that came with the mold. When it came to unmold them the sticks popped up but sadly not the popsicles. I suspect we’ll be partaking of these with a spoon (which will still be a welcome treat) but wanted some ideas for our next forray in popsicle making.

    1. deb

      Kate — That happened with one of mine. It could be that it hadn’t frozen enough, it might also be the softness of the pop. I put the stick back in, rewarmed the outside in water, and turned the stick a bit until the whole popsicle moved inside the mold and then could be slid out. Because unmolded all of mine at once, I put it back in the freezer to firm up some more; we ate them much later and the sticks seemed more intact.

      Sonja — I hadn’t noticed it but you can definitely skip the butter. It adds a little richness and flavor, but certainly not much if it separated out for you. Curious if this happened to others…

  89. @ Sonja – I did not have a problem with the butter separating. I made sure to whisk the cooled mixture just prior to pouring it into the molds. Also, my butter was at room temperature before adding it to the pan–could that have been why it didn’t separate?

  90. Kathy

    Congratulations on the “Time Magazine Best Blogs of 2011” award! They are right on about how terrific your recipes and stories and pictures (even the food!) are. Yeah for you and Alex.

  91. Grace

    I like the peanut butter idea, but what about espresso? I think a shot of espresso added to the recipe might be just the thing. Mmmm with a buzz.

  92. Joan

    I made these over the weekend and they are extremely yummy–will have to make a double recipe next time, as the four I made were devoured in record time, and now we’re craving more! I used large glass shot glasses for my mold—they worked perfectly. I tried making fudgesicles last year using a different recipe–they were strictly just “okay”. As a matter of fact,most of them languished in the freezer until they got freezer burn and were tossed. No chance of that happening with the ones made with this recipe. By the way, I didn’t have a problem with the butter separating–used it cold right from the fridge.

  93. Sonja

    thank you for your input! :) i’ll give it a go again with more stirring and a little less butter and see where it goes! either way, delish… :)

  94. PG

    This reminds me of Stick House, which does frozen dessert on a stick, mostly in Italy but I stumbled across them for the first time in Malaga, Spain. I got the dulce de leche dipped in white chocolate, but they also had sorbet options like mojito (which looked fantastically real: there was even a little pile of frozen mint at the bottom).

    Also, any reference to food “onna stick” (or “inna bun”) makes me think of Cut-Me-Own-Throat Dibbler from Terry Pratchett’s Discworld series.

  95. Sue

    Wow…I made these today and just ate one. It’s rich and creamy like a pudding pop. I’m going to make more tomorrow using bittersweet chocolate and dark cocoa. I’d also like to try to spice them up with cinnamon and cayenne but I’m not sure of how much spice I should add.

  96. Laura

    I am a long time reader, first time commenter. The other day I decided to search for a recipe for fudge popsicles, and your sight was the first one I went to. Lo and behold, you’d just posted a recipe for them! I made them last night and they are fantastic. Thank you for the many meals and treats you’ve provided for my family through your recipes.

  97. janelle

    my daughter saw this recipe and requested them right away. we made them this weekend, delicious. We will definitely use wooden popsicle sticks next time, our plastic ones didn’t stick. Thanks for the great recipe!

  98. I’ve had issues with homemade popsicles coming out icy & grainy rather than smooth and creamy. Does anyone have advice on how to prevent icy fudgesicles (or pudding pops, or yogurt pops)…or is it all in the recipe? I haven’t tried this one but I’m thinking about it! :)

  99. Sara

    I find that you have impeccable timing with your recipes, usually just what I was craving :D Fudgesicles are my favorite :D Thanks for making my day!

  100. spyglassweb

    Thesee are really good and easy. They taste better when fully frozen. I recommend putting back in the freezer after unmoulding. Somehow, having the outside slightly soft was not as good. Next time I am making with cayenne pepper and cinnamon.

    Also I made Matt’s side dish of mexican corn on the cobb, delicious! And mojitos with mint infused simple syrup. My kids are also asking for your rhubarb cobbler. That is next on my list.

  101. Sue

    I almost hate to give it away. Instead of semi-sweet chocolate I used 60% bittersweet. I used Hershey’s Dark Chocolate cocoa. I added about 1/4 tsp cinnamon, an 1/8 tsp of nutmeg and cayenne. My husband scoffed at me while I was making them. This evening as he ate one, he told me I was a genius.

  102. Victoria Prever

    Hi Deb

    These look gorgeous. I’d make them if my freezer hadn’t died over the weekend. : (

    I really need to get some pictures of you asap. I’ve mailed you directly so please could you get back to me as soon as you have a chance.

    Thanks so much


  103. These look absolutely marvelous! My sister and I are fudgepop fanatics: we need to try this recipe. And I *love* Sue’s suggestion of using the bittersweet cocoa. :)

  104. Kim

    I tried them using 1% milk(all that I had), and they were delicious! I also stirred some natural peanut butter into a few of them, and a homemade raspberry sauce into a few (I made a couple batches! YUM!

  105. koneko

    @tricia Thanks for posting about your variations. I was going to ask about using 2% milk vs whole milk as I can’t find whole milk in lactose free. I’m always looking for recipes without too much dairy in them. A bit of butter I can handle. ^_^ Would soy milk or almond milk work? I know soy milk isn’t so good with commercial pudding packs as it doesn’t set properly.

  106. shweta

    these remind me of kulfi. have you ever tried them?…if you have not u absolutely must must make them this summer. it’s the ultimate indian ice cream(and yes a bit fudgey in taste too).

  107. Bex

    I just made these yesturday, but instead of whole milk I used semi-skimmed, and instead of semisweet chocolate I used 74% dark stuff.
    And then, due to lacking freezer space, I made them in an icecube tray! The jelly variety, for easy getting-out-y.

    YUM! It’s excellent to have little tipbit bites of chilly chocolatey goodness :)

  108. These looks yummmmmm. Are these chocolatey enough for a major chocolate lover? If not then will the addition of dutch-processed cocoa instead of the regular one make them so.
    (Sorry, am only asking because here is Dubai there is a serious scarcity of DP cocoa, so I use it a bit too carefully. Most of us bakers need to get it shipped from the US. Someday our husbands are going to ship us back instead I fear.)

  109. Harleydude

    Thanks for turning me on to Matt. I now am having a bro-mance with a person I have never met. (Alton Brown… move over.)

  110. Harleydude

    Oh yeah, I forgot… the fudge pops are great! My Target does carry the trays (thank you to whoever posted that) and my mostly preservative free kids love them and are getting closer to a preservative free diet. I sometimes make my own ice cream but never thought to make fudgicles. Thanks again, darlin’.

  111. dkcameo

    I made a double batch of these on Sunday for full size popsicles, couldn’t find mini molds anywhere, and just tried one, the rich chocolate flavor is incredible! I also made a single batch and put into ramekins in the fridge to test the recipe as a chocolate pudding recipe, and it worked beautifully. I think I’ll be making these all year long. THANK YOU!!!!

  112. Amy

    I tried these tonight and they were delicious and easy to make. It made 5 pops in my Zoku pop maker. The only thing I did differently was to let the pop mixture cool completely in the fridge before pouring into the pop maker. Thanks for the recipe!

  113. sarah

    I made these popsicles and they came out sooo great! they taste like choclate-pudding in a ice-cream version! yummm!!!! can’t get enough. THANK YOU!!!

  114. Moe

    I like that it is a small serving number. My husband is not a chocolate eater so this is perfect. I can’t believe how chocolaty they look.

  115. Deneb

    Deb is there any way to make it with soy milk or some other non-dairy substitute? My father is not allowed any dairy but would love something like this in the hot hot summers here in Bangladesh :)

  116. LW Goodsign

    Deb, These are awasome!! Kids were ecstatic [mom, this is even better than the store :-)]. Do you think this this’ll work with sugar substitute and sugar free chochlate? Partner is diabetic, and this could be a real treat for him…

  117. you are talented, i’m mean really. not just because of great recipes but also food photograpy work of your is quite aesthetic. may i ask which camera+lens do you use? greetings from istanbul. keep this good work and of course THANKS!

  118. Yummo!!!! Once again Smitten Kitchen rings true! Every recipe of yours that I try comes out exactly the way its supposed to…even my husband sings your praises now :-)
    My boys devoured these and they fit perfectly into the adorable Disney Popsicle maker we had that I never used from when they were babies…the perfect popsicle size…except that I filled them too full and squirted fudge everywhere the first time I sealed them up.
    Keep it up DEB!!! and for whats it worth…my 9yo was the one with chocolate all over his face after the popsicle…heehee!

  119. Clo

    I just made them this morning. It was for my son, but then I changed my mind… I don’t think it’s good for his health. I’m eating, let’s say, half of it. A mother must makes sacrifice.

  120. Anne

    This is the perfect summer recipe! So easy and soooo delicious. In fact, it was so good that my husband and I ate the entire first batch (I made it for the kids, but we had to taste test first…). Now I’m armed with a spare popsicle mold, so maybe the kids will get to taste the next batch. Thanks for the recipe.

  121. Fanya

    *HUG* You are my hero for posting this! I’ve given up making ice cream since everything needs an ice cream maker, but this is so creamy and fudgy and chocolaty!

    I just dumped everything in a pot until it thickens (like thin pancake batter) then froze. I could do with a bit less sugar, maybe 1/4 cup. And so many variation: I’ve already frozen some with pinapple chunks (chocolate dipped fresh pinnaple is heavenly) and I’m sure you can put a bit mint extract in it or roasted nuts. Yum…..

    I didn’t have popsicle mold, so when it’s thick and room temp, I laid some cookie cutters on a plate, poured the fudge in and stick it immediately in the fridge, then pop it out and ate with toothpicks. =P

  122. Mame M.

    I made these! Deb they are so sweet, and delicious (and wowsa rich!). but so fun. Thanks for the idea … it’s scorching here in Texas!

  123. These look so deliciious. Absolutely perfect for the hot weather and they are low fat too! I can already tell that these are going to make it into my family’s recipe rotation! I’m so glad that I found your blog!

  124. amy

    definitely must make these this week.
    I usually make popsicles with whatever frozen fruit I have on hand blended up with some juice, but I think the kids will like this too!

  125. K

    Thank you so much! I made these as a special treat with my three-year-old. He loves to help cook by measuring and mixing. We shared them with Grandma and cousin and they were a huge hit. Fabulous!

  126. Andrea U.

    I just popped these in the freezer and cannot wait to dig in after lunch today! I may have to have one for lunch and save the turkey sandwich for dessert…

  127. Allie

    So, I ordered the pop molds and sticks–made the recipe and ended up with two-toned bland pops. Looked like the cocoa “sunk” to bottom of molds and the lighter milky part at the handle end??? Anyone know what went on here?

  128. Jo

    Last night I made these, but forgot to add the butter and vanilla. And there was a fudgy sludge at the bottom of the pan that didn’t go in, which I ate with a spatula for dinner. And I forgot to let the mixture cool, and poured the boiling chocolate right into my plastic molds. Yet, I have high hopes! Assume unless I post otherwise that they turned out just fine in spite of my mistakes!

  129. i made these last night and they are terrific. made a few alterations…used splenda instead of sugar. i’d say it was because we’re watching our sugar intake but it was definitely because i was too lazy to go to the store and get more. also added a wee bit of cinnamon and cayenne for a really nice bite that compliments the rich chocolate.


  130. Erica T

    Just a heads up for anyone interested in making these – I found some popsicle molds at Walmart for like 2 or 3 bucks for a set of four. They also had these super cute crayola crayon popsicle molds as well.

    I made these for friends and there was a collective “ahhhhhhh” after the first bite. They are so freaking good.And quite frankly, the mix is SO GOOD when it’s hot that i may or may not have had some hot chocolate this morning for breakfast…

  131. I just recently blogged about the challenge of creating a Creamsicle while living somewhere where it cannot be found. Fudgsicles are next on my list, thanks for posting the recipe and helping a American not exactly homesick for everything, but certainly for some food!

  132. julia

    i made these twice with skim milk, semisweet chocolate and had beautiful results (health issues, gotta do low fat, bleh).

    then i made some peach popsicles. my mother tried them, made a face and said, “i want chocolate.” i live with a middle aged toddler. needless to say, there are chocolate popsicles in the freezer now.

  133. Interestingly enough, I came across tiny 2 oz size Popsicle molds in the target $1 section and picked it up before I came across this recipe! I’ve decided it was fate and the mold is being christened with these as we speak. Just in time for my toddler to have a little treat after dinner tonight :) thanks for sharing the recipe Deb!

  134. Anne

    Holy Moley…these taste like the real deal…BUT MORE FUDGY! And so easy to make, I doubt these will make it throught the day in this house, and I’m home alone. My waistline and I are going to have to rename you dangerous Deb….

  135. Kat

    I’m happy to report I successfully veganized these with coconut milk and coconut oil instead of milk and butter. They might possibly be better. :) Thanks!

  136. Emily

    Amazed by how good these were, especially given how little chocolate! Best fudgsicles I’ve ever had. I made them with 2% milk and a splash of heavy cream…

  137. Rebecca

    I put sliced up bananas in half of the batch and they were extra awesome. This is by far better than anything you could get at the store. Thanks!

  138. Naomi

    Made these last week and now my toddler demands them every afternoon. So quick and easy – actually made them while cooking dinner with the toddler glued to my leg. So delicious. Thanks!

  139. Sarah B

    These are wonderful!

    Tonight I grilled molly’s dry-rubbed rib, made the simple slaw and produced these awesome fudge popsicles.

    Apparently, I’m a rock star.

  140. jamrie

    Made these yesterday and just tried my first one tonight and it was yummy. Also for anyone counting weight watcher points these delicious treats have only 4 pts (the recipe made 5 popsicles plus some delicious pudding-like stuff hot from the pot).

  141. shira kestenbaum

    Deb- thanks for this recipe! these are awesome. I made one batch as above, and one batch with white chocolate (40 gram white chocolate, no cocoa powder, 2 T cornflour instead of 1, and the rest as above). awesome. did some white, some choc and some half-and-half.

  142. Stacey

    No, Deb, semi-sweet isn’t dark. Semi-sweet generally has about 35% cacao. “Dark” is usually reserved for chocolate with 50% or more cacao. Bittersweet is dark. I just made these with Ghiradelli 60% cacao chips. They’re still freezing, but the “pudding” was sure tasty! Thanks for sharing.

    1. deb

      Hi Stacey — Semi-sweet usually has 35 percent cocoa butter, 65 percent cocoa (see Scharffen-Berger bars, for example.) Many chocolate makers use semisweet and bittersweet interchangeably but bittersweet really should refer to chocolates in the 70 to 72 percent range.

  143. Love these. We’ve made them far too many times this summer. A couple times I’ve been out of milk and swapped in plain yogurt and they’ve been delicious – tangy and definitely different, but awesome.

  144. These fudge pops are awesome! I wrote about them
    here. The only bad thing about these pops are that they only make 4 fudgesicles. (Or maybe that is a good thing for being able to fit into my pants.)

  145. Poppy

    How thick/thin should the mixture be before you remove it from the heat? Do you cook it until it *just* starts to thicken? I made two batches but the second one was cooked longer and reduced more so the popsicles were smaller than the first batch. They were still great, though!

  146. lindy

    I’ve made these twice and both times they turned out icy and grainy with little bits of gluey cornstarch in them :( what am I doing wrong? the flavor is fantastic otherwise..

  147. juliette

    Portland, Oregon – end of July – late evening-

    Making these while playing scrabble and drinking beer. I feel like inviting the entire smitten kitchen community over to check these out tomorrow…

    Thank you!

  148. Alyssa

    Accidentally forgot the butter and vanilla – still super delicious! We will be making these over and over again all summer.

  149. Bonnie Pierce

    omg made these last night….only thing i changed was the whole milk i just used about 3/4 c whippin cream and the rest vanilla yogurt….they were AMAZINGGGGGGG i mean, it was like eating frozen creamy brownie batter sooooo delish thank you so much for this recipe!

  150. Marta Balmaseda

    My 5-year-old daughter is allergic to both soya and milk, so she’s never had chocolate icecream. Looking at your recipie, I decided to give it a try and substitued milk for rice milk and butter for vegetable oil (olive oil in my case, I’m Spanish!, but I guess cornflower oil would work well. You wont be able to taste the oil on the popsicles, I promise you). They came out delicious! My girl had her first chocolate popsicles ever and it was a pleasure to watch her enjoying it, and her face, hands, t-shirt full of chocolate. They are so delicious that now the whole family wants them. A big success!

  151. Gustavo Puerta

    My 5-year-old daughter is allergic to both soya and milk, so she’s never had chocolate icecream. Looking at your recipie, I decided to give it a try and substitued milk for rice milk and butter for vegetable oil (olive oil in my case, I’m Spanish!, but I guess cornflower oil would work well. You wont be able to taste the oil on the popsicles, I promise you). They came out delicious! My girl had her first chocolate popsicles ever and it was a pleasure to watch her enjoying it, and her face, hands, t-shirt full of chocolate. They are so delicious that now the whole family wants them. A big success!

  152. Just made them! the non frozen part was so very tasty so I have high expectations for when they are finished!! But I didn’t have anything fancy to put them in so i used little dixie cups and then once frozen I can just cut the cup off:)

  153. heather

    i’ve made these a bunch of times with different flavors: mint, chili, and cinnamon. love this recipe. i’ve also substituted nofat milk and it works out great.

  154. Kathy

    I am bringing these back RIGHT HERE RIGHT NOW! I don’t know why I waited so long – perhaps bc last year we could blow through a double batch of these in a day. Every day.

  155. Danie

    My roommates and I have had great success making this recipe dairy free: dark chocolate, almond milk, and a little Earth Balance instead of butter at the end. Perfect!

    We have a Zoku popsicle maker, and we definitely recommend it. So fast! (7 Minutes).

  156. Jamie

    Hi :) I was just wondering what your countertops in this post are made of? Love them! Also the pops look YUMMO! Thanks!

    1. deb

      Hi Jamie — Plastic! They’re really, really cheap.

      Susannah — I link to the kiddo ones in the last paragraph, in case you didn’t see. For grown-ups, I like the classic shape of these. I bought them last September but I haven’t used them yet because there’s no way the kid would permit us to eat a different size popsicle than he, and they’re way too big for him, so they are currently collecting dust… Parent problems!

  157. blissizy

    I made these using some leftover mint chocolate chips from Christmas. Absolutely, divine! These were just what I have been craving and I love that I can eat them feeling good knowing exactly what is in them!

  158. mahri

    Thanks for the recipe. It’s great as is but since I had some white chocolate chips around, I added 2 T along with the chocolate in the first melting step. This resulted in a smoother, richer popsicle. Yum all around.

  159. Laura Mack

    Just tried these. Worked great! Thanks. I also substituted soy milk to make them dairy free. Next time-and there will be a next time- I will double the batch.

  160. salena

    This has become my go-to recipe. I use 1% milk, bittersweet chocolate, and I add some chopped banana. I get exactly 6 out of the recipe, using a popsicle mold from Ikea. Yum!

  161. I just made these for the kids today. I used a small plastic mold from Bed bath and Beyond. They were in the freezer for about 2.5 hours and didn’t freeze well enough for the popsicle stick part of the mold to take hold. I’ve got two more that are going to stay in the freezer over night. hopefully they will work better. The not-so-frozen version of this tastes really good. I’d love it if it worked in my molds:) If not, I may put the mixture in the blender and blend in some ice prior to putting it in the mold.

  162. Laurie

    As an American living in the UK I have missed fudgesicles and wanted to share something from my childhood with my kids, I tried these, making a single batch first, we all loved them! So have just made a second batch, a double one this time! They are delicious and creamy, I even used half fat milk as that is what we had in the fridge. Thank you so much for shaing this recipe.

  163. The popsicles look great, can’t wait to try them. I’ll probably double it so I don’t have to go near the stove too often. I have been to Avery Island , too. It’s an amazing place to visit

  164. Nancy R

    These are fantastic! We’ve been making them in 3oz paper cups, and snipping the top edge of the cup so it’s easy to tear away once the Popsicle is frozen. It’s the perfect size for a snack!

  165. Wends

    It’s hard to decide which is better…your FABULOUS recipes or your equally FABULOUS writing. So I’ve decided not to choose one delicious pleasure over another (it would be like trying to decide which kid you like better), and just wallow happily in both!
    So chuffed I found your site!
    Thanks so much for the laughs!
    Cape Town
    South Africa

  166. Ace

    I made these the other night but with milk chocolate and espresso powder. My boyfriend ate two immediately when they were frozen. They are terrifyingly good. Thanks for the great recipe!

  167. susie

    Have finally made these, two years after they caught my eye. They are fantastic. Surprisingly fantastic. Smooth, fudgy, rich, with no little ice crystals you sometimes find in homemade popsicles. Because of the smoothness, the popsicle sticks didn’t stay in quite as well and they were a little hard to get out of the mold, but I think I might try dusting the molds with corn-starch or cocoa powder next time. Still, so delicious. The kind of thing that seems even better homemade.

  168. Jim

    The recipe sounds real good! Can I substitute 1/2 cup of coconut milk for part of the whole milk? So 1/2 cup full fat coconut milk and 3/4 cup whole milk (instead of 1-1/4 cup whole milk). I think this would give if a subtle and special flavor(coconut & chocolate go good together!) plus make more healthy. Thanks for any ideas !

  169. Teresa

    Hi Deb, I am wondering what kind of cocoa powder you used–was it unsweetened (like Hershey’s) or dutch process (like Droste)? I have both in my pantry and would love to make these for the weekend. Thanks so much.

    1. deb

      Teresa — Both types you mentioned are unsweetened. Hershey’s (or their main cocoa) is not Dutched, Droste it. Regardless, none of this matters; any kind of unsweetened will work here. I prefer the Dutched brands (European, usually, such as Droste) because they usually have darker, nuttier chocolate flavors.

  170. Pam

    Has anyone tried putting booze in these? I’m thinking sub out some of the milk and add bourbon? If no one has tried, I’ll try it and report back…

    Booze. In. All. The. Popsicles!

  171. Made these with soy milk for my lactose intolerant husband. I am now churning these popsicals out like a crazy woman we luuurrvvee them!! Thank you.

  172. Teresa

    Deb, thank you for your response on the cocoa powder. I made them that weekend as written (with Droste) and they were wonderful. What a treat. Then I made them again today using our normal 1% milk that I keep rather than the whole milk. They were very good, but I must say the whole milk is the way to go. You can definitely taste the richness. Thank you for a wonderful summer winner!!! I will be making them again and again. PS, I just returned your book (which was fabulous!) to the library and ordered my own copy to have.

  173. Maddychan

    Wow, these are fabulous! I have made them three times and they have been a big hit with kids and adults alike – and I can make them with ingredients readily available here in Japan. Thanks!

  174. Glenda

    These are great! So far I have tried adding instant coffee for mocha, raspberry puree, mashed banana and peanut butter. As you see I’ve made them a few times. And Pam, I have thought about adding liquor, I was thinking almond, orange or maybe Baileys.

  175. Alicia

    Pam and Glenda, you can probably safely add up to about 1 T of alcohol to the recipe. If you want to add more alcohol you’ll also have to reduce the sugar or the mixture will never freeze.

    Substituting tapioca starch for the corn starch when using dairy-free or low fat milks will give the pops a slightly smoother and chewier texture. :)

  176. Barbara

    I’m having the same reaction to these that I did to that chocolate cake – MUST MAKE IMMEDIATELY AND MORE THAN ONCE.

  177. Kate

    Popsicle conversion completed. I refrained from buying popsicle molds last summer, when you posted all of those beautiful recipes. I am a fool because a popsicle-less summer sucks (look what I did!). Broke down and got some molds, and they’ve been in constant rotation ever since. Also got me through a bad cold. Thanks, Deb!

  178. Mel

    I agree with your commenter Kate (332) I also refrained from buying molds last year when you put up all of your amazing recipes. I too was a fool. Your post about these on FB today reminded me of this. Also your post today conincided with my standing in the freezer section of our local grocery lamenting the popsicle options. Ordering molds today and excited for the summer of popsicles ahead :)

  179. Mel

    Deb I forgot to add – I was looking for the “popsicles” section on your recipes page, and I don’t see it? I see the subsection in the tags under each popsicle recipe, and when I click on that it takes me to the popsicle “page”…but I was hoping it would be in the recipe page as well. I hope that makes sense. Am I missing it somewhere on the recipes page? I did the “find” function in my browser but couldn’t find it that way either…


  180. KimS2

    Swapping malted milk powder for the sugar 1:1 by weight changed the texture slightly but gave good flavor. Husband approved!

  181. Sandy

    Hi Deb, I started using those little plastic shot glasses with popsicle sticks for my watermelon pops. The dollar store has them in the summertime. It’s great because who wants to eat a whole giant popsicle at a party?. I just fill cookie sheets with the shot glasses, pour the straight watermelon juice, no sugar needed, into the glasses and let them freeze for awhile before I put the popsicle sticks in.

  182. Brisa

    Are you adding the cornstarch to the chocolate (and other ingredients) while hot? Should it not first be dissolved in cold milk to avoid clumping? This really is a question of clarification but somehow it’s coming off sounding very snooty…. I’d appreciate your feedback.

  183. Ria

    These are truly fantastic. In my mini moulds (just under 50mL) I made 9 cute little ones that my 18 month old and I are steadily working through.

  184. Carrie

    Any chance I could use half and half instead of milk (oink)? Or would the frozen pop be too soft? I have a whole lot of half and half that’s about to go bad… And it’s too hot to eat anything BUT popsicles. Thanks!

  185. Renee

    I’ve been waiting for you to make this recipe!
    I love love ur chocolate pudding recipe and have been making the kiddos fudge pops with it for the past two summers.
    Frozen pudding is very yummy but leaves it full of ice crystals. Kids don’t care but I’d like it to be creamy-er.
    I’m gunna have to give it a try :D :D

  186. Funny, I was searching last week for fudge pops and came across this recipe. My grandson and I made these and they were quick, and simple to make. The end result was delicious. Very creamy and chocolately – kid and hubby approved. We doubled the recipe and it made 7 large pops.

  187. Lyra

    These are in the freezer!They seem like frozen chocolate pudding.I put pecans and caramel in what will be the top.

  188. Huh. I wouldn’t have thought it was possible to mess up a popsicle recipe…. But it seems I’ve managed it. I’ve made these several times and the melted chocolate always settles down to the bottom of the popsicle molds while they freeze. I end up with chocolate at the tip, and chocolate milk at the bottom. Any ideas why mine don’t stay uniform throughout? Thanks!

    1. deb

      Hrm, this hasn’t happened to me but it’s also been a couple years since I made this so I can take a closer look next time. I wonder if the cornstarch thickening wasn’t doing its part to help suspend the chocolate better throughout.

    2. Any chance you’re not letting the mixture cool sufficiently before freezing? The cooler it gets, the thicker it’ll get, and you can give it a last stir to redistribute the chocolate before putting it into the molds. The added thickness should keep the chocolate suspended, right?

      Alternatively, you may have overheated your chocolate or poured your liquid in too slowly, causing the chocolate to seize and preventing it from melting smoothly into your mixture. The little chocolate grains would then settle to the bottom rather than incorporating.

      For the record, I made these last night and they’re amazing!

  189. Deirdre

    So easy and so delicious. It made 5 reasonably sized lollipops. There are 4 of us in the family so we actually had to have a competition to see who’d get the final pop. Currently have a double batch freezing. I’ve hidden an extra half pop for myself.

      1. Eliza

        It’s amazing! I made the recipe as written, chilled it, then put it in our ice cream maker. It’s creamy and rich. Go for it!

  190. abby

    We. Loved. These. Wonderful. Treats! Excellent recipe. Cook the ingredients until just before a boil to thicken it up nicely. It is a must that they freeze for 12 hours. I can see that this will be my “go to” treat for the summer! Kudos on a great find!

  191. ljay2

    Deb is it possible to make a creamsicle?? Would I use store bought sherbet and ice cream? Has anyone tried it? Thank you!

    1. Jessica Bishop

      As I was eating my fudgsicles, I thought, oooohh what about an orange creamsicle?!? I think this needs to happen!

  192. JP

    I have to say it takes something special to make me go down to the kitchen again, on a warm evening, after cooking and cleaning up to cook again, but I had to try these fudge popsicles, and I am so glad I did. Now I have 6 popsicles freezing in the freezer for tomorrow!! The amounts given filled my old Tupperware popsicle mold exactly. I used the sticks that came with the molds because even if they are a bit chewed up (from my kids when they were tiny), the good memories are too strong. Back then, we would pour orange juice, grape juice or lemonade in them for a frozen treat. Too bad the kids are grown up now and these will have to be for my husband and I. Oh, well, someone has to eat them! Thanks!

  193. Diane

    These were exactly what I was craving. The texture is impressive. I may buy a bigger popsicle mold just to be able to make more at one time. My popsicle molds are also quite tiny but I like the idea of a portioned frozen treat.

  194. Joanne

    These are excellent and very quick to make. I made almost four squeeze pops….got ziplock-type bags which are great for little kids…and adults. The bags came with a funnel and, if you put the mixture in a measuring cup, it’s easy to pour it into the bags; they even have a fill line. I stood them up in the freezer in a tall plastic glass.

  195. JP

    Just to let you know, I made these, twice. The first delicious time I followed your recipe exactly. Really good! The second time I got distracted and followed the recipe exactly until it came time to put in the butter and vanilla. I forgot and poured them in the molds and put them in the freezer. Ooops! However, I can tell you now, I could not tell the difference. Maybe if I was comparing one against the other I could, but all I can say is if you want to save a few fat calories, or save that expensive vanilla, you can successfully make these super yummy fudge Popsicles anyway. They are so, so good, either way!

  196. Eliza

    AMAZING! I doubled it and then forgot the butter and vanilla. I chilled it and then put it in my ice cream maker… it’s insanely rich and chocolately. My son doesnt like it… it’s just that rich! I will likely make it again for the chocolate lovers in our house. Thanks!

  197. Yael

    Made these yesterday, so could try one today – they are indeed very good, and generally easy to make, although the first step of melting the chocolate seems a bit fussy and unnecessary. With such a small amount of chocolate, it’s hard to melt it without risk of burning (I ended up using a double boiler method, just in case), and anyway once you add the rest of the ingredients the chocolate just hardens right back up again (I guess you could warm the milk first, but the recipe doesn’t indicate that, and besides, that’s just one more step and one more dirty dish). Seems like it would have been better to just heat everything together, or even better, to use the method from the SK chocolate pudding, and add the chocolate at the end, like you do with the butter, mixing until it melts.
    So, next time I make this – and there will be a next time, because again, these are very good popsicles! – I’ll use that method, and report back. :) I also intend to increase the amount of cocoa because I think I’d like an even more pronounced chocolatiness (is that a word?), and also generally to make a 125% or so batch, because for some reason it wasn’t enough to fill my (bog standard) popsicle molds. But other than these small tweaks, it’s a keeper!

    1. SB

      I just made these (they’re so good!) and followed Yael’s suggestion of including the chocolate chips with the next five ingredients and just heating them all together. It worked perfectly, and with one less step and no risk of burnt chocolate, seems like a win!

  198. Colleen

    Just excellent! No, divine! And how fun. I live in a country where there are no fudgesicles, and I’ve made these multiple times over the past couple weeks, especially during our heat wave here in Holland. Super-easy, luckily, with no special ingredients, and the recipe fills my six Tupperware popsicle forms perfectly. A thousand thanks for all the summer memories.

  199. Nina in Zurich

    Nearly ten years after it was published, I’ve only now discovered this recipe!

    It is absolute genius, SO good! I can’t be bothered making popsicles, I simply put it into a container and froze it. It made heavenly fudgy chocolate ice cream, NOT frozen rock hard, always scoopable (is that a word)?

    One suggestion: I used a half teaspoon of peppermint instead of vanilla. This resulted in the mint chocolate ice cream I’ve always dreamed of!

    Many thanks, Deb! The only problem is that the recipe makes so little. I will make a double or triple batch next time, I have a large family!

  200. Zoe

    Thank you for this recipe! In quarantine here in Boston my kids were whining for fudgsicles. We made them yesterday and today they are enjoying them—2 activities in one! My youngest hid a gummy inside his. And all using ingredients we had so we didn’t have to run to the store.

  201. Sue R

    These were amazing! I can’t understand how something so simple came out perfect. I do wish I had smaller moulds though. Mine made 3 larger ones. You are right too, they are chocolately enough for sure. Off to check out Matt’s blog :)

  202. Maro

    well, i forgot both the butter and the vanilla at the end (despite them being all set up to the left of the stove for myself), but i added espresso powder to the milk ahead of time. the pudding pre-freeze is still pretty tasty, so i have high hopes that the pops will come out alright. guess i’ll have to make them again to compare (darn).

  203. Julie

    These are amazing and have entered my rotation for summer desserts! Much as I’d like to make them as written, my husband is dairy free so I used coconut milk and coconut oil as suggested by other commenters and they are fantastic. There’s a coconut flavour of course, but we love that. I may also substitute bittersweet chocolate for the semisweet next time.

  204. Erika

    These are astonishingly good. Chocolate pudding pops with real, deep chocolate flavor. The second time, I did the calculations to up it by 50% to fill my mini popsicle molds (the original recipe made 4.5 but they were a little skimpy).

  205. Lucy

    I’ve been making these for years, and love them. I recently switched them up by adding a raspberry puree layer in a few, and mixing some of the pudding with peanut butter and salt for a peanut butter/chocolate layer in a few. I haven’t tried the raspberry yet, but the peanut butter ones were great.

  206. Katy

    I can confirm that these are superb. I made them with 70% chocolate, semi skimmed milk and left out the butter purely because I could not be bothered to get it out and they are still deeply, intensely fudgy.

  207. Beckie

    I know it is 11 years since this recipe was posted, but today I modified it a bit and used a can of evaporated milk instead of regular milk, 70% dark chocolate instead of semisweet and dropped the sugar to 50g and the fudginess level was OFF THE SCALE. I felt you needed this information too.