fudgesicle recipe

Creamy and delicious, 6-ingredient vegan fudgesicles with just a bit of Kahlua. A refreshing adult treat for hot summer days!Yield: ten 3-ounce fudgesiclesAdapted from Alice Medrich&#x27;s fudgesicle recipe on food52.

Vegan Kahlua Fudgesicles

non-dairy milk

Tbsp corn starch

cocoa powder

maple syrup

fine sea salt

vanilla

Kahlua coffee liqueur (*See Notes on how to make these alcohol free.)

Locate a 10-cup popsicle mold and a small heat-proof pitcher (for pouring the liquid into the mold).

In a medium sauce pan combine 2 cups of milk (reserve remaining 2/3 cup milk), corn starch and cocoa powder. Whisk until dissolved. Add the maple syrup and salt, and bring to a simmer over medium heat. Whisk constantly, scraping down the sides and corners of pan. Once the mixture is fully simmering, cook for about 1 minute more. *Constant whisking is important to prevent corn starch lumps.

Remove from heat, and whisk in the vanilla, Kahlua, and remaining 2/3 cup of milk. Pour fudgesicle mixture into the pitcher and then into the popsicle molds. Allow to cool for about 15 minutes, then cover, insert sticks, and place in freezer. Freeze until solid, about 6 hours.

To remove popsicles from mold, briefly run warm water over the outside of the popsicle portion of container, stopping as soon as you can release one by pulling on the popsicle stick. Serve immediately or see Notes for storage tips.

Indulge in the rich, creamy, and deeply chocolatey flavor of classic homemade fudgesicles. This easy fudgesicle recipe brings back childhood memories with every velvety bite, perfect for cooling down on a hot day.

Classic Homemade Fudgesicles

(100 grams) granulated sugar

(45 grams) unsweetened Dutch-processed cocoa powder

salt

(480 milliliters) whole milk (or half-and-half

(150 grams) sweetened condensed milk

vanilla extract

Popsicle molds and sticks

Step 1

In a medium saucepan, combine the granulated sugar, unsweetened cocoa powder, and a pinch of salt. Whisk these dry ingredients together thoroughly to break up any lumps.

Step 2: Gradually whisk in the whole milk (or half-and-half) until the mixture is completely smooth. Then, whisk in the sweetened condensed milk and vanilla extract.

Step 3: Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture just comes to a gentle simmer. Do not boil vigorously; just heat until the sugar is fully dissolved and the mixture is slightly thickened (about 3-5 minutes).

Step 4: Remove from heat. For an extra smooth texture, pour the mixture through a fine-mesh sieve into a clean bowl.

Step 5: Let the fudgesicle mixture cool at room temperature for 15-20 minutes, then cover and refrigerate for at least 2 hours, or until thoroughly chilled. This step is crucial for preventing ice crystals.

Step 6: Once chilled, stir the mixture again. Pour the liquid into your popsicle molds, leaving about 1/4 inch of space at the top. Insert popsicle sticks.

Step 7: Freeze for at least 6-8 hours, or preferably overnight, until the fudgesicles are completely solid.

Step 8: To unmold, briefly run the molds under warm water (10-15 seconds) to loosen the edges. Gently pull on the stick to release. Serve immediately. Store leftover fudgesicles in an airtight container in the freezer for up to 2-3 weeks.

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Vegan Kahlua Fudgesicles

Classic Homemade Fudgesicles

Top 2 fudgesicle recipe recipes from across the web

The most viewed fudgesicle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Kahlua Fudgesicles

Classic Homemade Fudgesicles

The most viewed fudgesicle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine