Recipe by ying
"Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape."
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2 1/2 cups
miniature semisweet chocolate chips
I made these for my kids using FF evaporated milk and half the sugar. Using the evaporated milk gave it the creaminess that I was looking for with half the fat of whole milk. Instead of molds, I poured the mixture into dixie cups and let the pops firm up a bit before I stuck in the popsicle sticks. Great to make overnight so it's ready to go during a hot day.
Made these for grandsons they were fair not quite what I was looking for.
My rating scale (cause number of stars is subjective): 1-Didn't like it, 2-It's okay, 3-Liked it, 4-Loved it, 5-Can't get enough of it.
These are fantastic!!! I made a few changes - 2% milk instead of whole, 4 tbsp flour instead of corn starch, and 2 tsp peppermint extract instead of vanilla. I added the chocolate chips (dark chocolate) when the pudding was still warm stirred them in while they melted as mentioned by other reviewers. These turned out creamy, smooth and addicting (made 11 - 1/4 cup pops that I made in 3oz dixie cups). I'm going to try cutting the sugar in half the next time and trying different extracts but I will NEVER buy fudge pops again!!!
I don't usually comment to this extent, but I just can't say enough... I've made these twice more cutting the sugar in half (still sweet enough) and adding 1 tsp almond extract to one batch and replacing 1 cup of the milk with coffee in the other. The almond one is tasty and satisfies the chocolate covered almond craving, and the coffee make a decadent cafe mocha fudge pop that I really just can't get enough of.... using coconut extract in the next batch and I can't wait!!
Wow, these have a wonderful taste! I'm always after sugar-free lo-cal treats, so I used splenda instead of sugar, 1% milk instead of whole, and light margarine instead of butter. The mixture didn't look chocolaty enough for me so I used 3 tablespoons cocoa instead of 2. Even skipping the chocolate chips, I thought the end result tasted creamy and decadent. I'm making a double batch next time!
YUM! This recipe is a keeper!! I only had 2% milk but the results were excellent. After 20 minutes I added the chocolate chips as stated in the recipe. I failed to make sure the mixture had cooled. It didn't and the chips melted but I like it that way and probably won't wait the next time either. Thank you ying for such a YUMMMY recipe!
These are really good. Make sure to use the whole milk called for in the recipe, skim milk makes them too icy. I love that these are gelatin-free. Thanks, Ying.
Even using 2% milk (with 1/4 c of powdered milk added), these were creamy and delicious. Plan on the pudding taking considerably longer than the suggested 20 minutes or so to cool enough to put the chocolate chips in. I put them in after it had cooled for an hour, and it was still warm enough to melt them. I would try stirring the pudding every 10 minutes or so during the cooling process to speed it up. They were quite sweet, so I might try cutting the sugar down next time. Using 5 oz dixie cups as molds and filling them 3/4 full, I was able to get 5 pops. The kids give these a 'million stars' rating and had fun helping make them.
These were delicious! After switching to a real food diet over 3 years ago, this is JUST what we needed to satiate Hubba's "need" for the store bought fudge pops!! We left out the choco chips (though he asked to try them the next time) & I used raw organic sugar. He said they may very well be the best fudge pops he's EVER had. High praise coming from a man that was a processed food "freak." Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Double Chocolate Frozen Fudge Pops
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 51
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