Best 5 Frozen Fudge Pops Recipes

FROZEN FUDGE POPS

Steps:

• In a mixing bowl, combine the ingredients.
• Pour mixture into small plastic cups, or ice molds if you have them, and place in the freezer.
• When set (but not completely frozen- you need to check about 5-10 minutes once they have been in the freezer), place a wooden craft spoon into them.
• Serve when frozen.

FROZEN FUDGE POPS

Steps:

• 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.

CHOCOLATE FROZEN FUDGE POPS

Steps:

• I couldn't get this put in the ingredients because it didn't recognize it, but you'll need 10 popcicle molds or plastic cups and 10 popcicle sticks.
• In a saucepan, combine the sugar, flour and cocoa.
• Gradually stir in milk until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickend.
• Cool slightly.
• Pour 1/4 cup into each mold or plastic cup; top with holders and insert popsicle sticks.
• Freeze until set.
• May be frozen for up to 3 months.

DOUBLE CHOCOLATE FROZEN FUDGE POPS

Steps:

• Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
• Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

HOMEMADE FROZEN FUDGE POPS

Steps:

• In a heavy-bottomed saucepan, combine the cornstarch and salt.
• Gradually stir in milk (I prefer 1 cup half and half mixed with 2 cups whipping cream, so bottom of the pot will not scorch).
• Stir in corn syrup and vanilla.
• Bring to a boil; cook and stir for 1 min, or until thickened.
• Reduce heat, stir in the milk chocolate chips until melted.
• Pour in to cups (sprayed lightly with vegetable spray, I like Pam spray).
• Cover each cup with heavy-duty foil; insert sticks through foil.
• Place in a 13 x 9-in pan.
• Freeze until firm.
• Remove foil and cups before serving.