Saturday, 11 June 2011

Weekend "Baking": Fudgesicles

Fudgesicles are my most fave frozen treat on a stick.

Normally, I'm too lazy to do more with these molds than freeze fruit juice in them but, for fudgesicles, I'll go the extra mile and break out a pot and measuring cup : )

I picked up this popsicle mold at Ikea (it comes in pink as well) If you don't have any, you can freeze your fudgesicle mix in paper cups (or even cupcake pans, if you have the freezer space) for about 30 minutes or until it starts to firm up a bit, stick some wooden skewers into the centres and freeze the rest of the way.

Happy Weekend, everybody! Don't forget your sunscreen : )

Adapted, just a bit, from On A Stick!  via smitten kitchen
Makes 4 standard-sized popsicles (3 ounces each)

2 tablespoons (21 grams) chopped semisweet chocolate
1/3 cup (67 grams) sugar
1 tablespoon (7 grams) cornstarch
1 1/2 tablespoons (8 grams) cocoa powder
1 1/4 cups (300 ml) whole milk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon (7 g) 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 until completely set.

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