Kids of all ages will enjoy these cool chocolaty treats shared by Angie Hall. "Our children really love them on hot summer days," writes the Newport, North Carolina mom. The frosty fudge pops start with a homemade mix that can be stored in the fridge or freezer.
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VERIFIED BY Taste of Home Test Kitchen
- 4 cups nonfat dry milk powder
- 1-1/2 cups sugar
- 1 cup all-purpose flour
- 1/2 cup baking cocoa
- 1/2 cup cold butter or margarine
- ADDITIONAL INGREDIENTS (for each batch of fudge pops):
- 2-1/2 cups water
- 1 teaspoon vanilla extract
- In a large bowl, combine the milk powder, sugar, flour and cocoa. Cut in butter until the mixture resembles coarse crumbs. Freeze in an airtight container for up to 6 months or refrigerate for up to 3 months. Yield: 3 batches (6-1/2 cups total).
- To prepare fudge pops: In a saucepan, whisk 2 cups mix and water. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool slightly. Fill 3-oz. molds or cups three-fourths full; top with holders or insert Popsicle sticks. Freeze for up to 3 months. Yield: 10 fudge pops.
Originally published as Frozen Fudge Pops in Quick Cooking July/August 2003, p22