Black & White Fudge Pops

*Disclosure: I have been compensated for this post with product. All opinions are truthful & my own.

All through my childhood there was a certain frozen treat that was a constant – the fudgesicle. It was one of my grandfather’s favorite treats & my grandmother would stock up on them at a place called Price Club (which was one of the first for places like Costco). My grandfather had a sweet tooth & chocolate was his thing. I could say that’s where I got it from- but the fact of the matter is, there are many in my family with a serious chocolate addiction. My grandmother was so good about making sure he always had his favorites. True love I tell you. They knew each other from the time they were about 4-5 years old – sweetest love story. So anyhow, when I look back on my favorite things from my childhood- which seems to be something that happens more in the summer than other times of year- I always remember the fudgesicle being present. So I decided to do my thing- twist it up a bit & make these Black & White Fudge Pops to give an old time favorite a Gina flare.

Just like I remember them- but now fancier!

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The whole family – even the hubs- polished these off in no time. I was actually surprised by the hubs- he tends to lean towards things like pie & traditional home favorites. He’s not a huge chocolate guy- but these- he loved these.

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Black & White Fudge Pops

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Ingredients

  

• 1/3 cup Milk Candy & Molding Chocolate
• 2/3 cup granulated sugar
• 2 tbsp cornstarch
• 3 tbsp dutch process cocoa powder
• 2-1/2 cups 2% milk
• 1 tsp vanilla extract
• 1 tbsp salted butter
• 1/2 cup milk Dipping and Coating chocolate- for dipping
• 1/2 bottle Drizzle and Design White Chocolate to decorate

Instructions

• Place molding chocolate in saucepan- heat on low until melted. Stirring frequently.
• Add sugar, cornstarch, cocoa powder & milk to melted chocolate - heat over medium - stirring to combine.
• Continue cooking until mixture thickens- about 10 minutes.
• Remove from heat - add butter & vanilla - stir to combine.
• Transfer to pop molds, insert sticks - freeze overnight.
• The next day melt dipping chocolate in microwave in 30 second increments until melted & smooth
• Remove pops from mold & quickly dip in melted chocolate & place on parchment lined baking sheet.
• Melt white chocolate to package directions & drizzle over pops to decorate
• Place pops back in freezer to set about 15 minutes
• Transfer to airtight container for storage or serve immediately

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Love this recipe?Follow @KleinworthCo for even more tasty recipes!

Chocolate I used…

1 lb Bada Bing Bada Boom Candy & Molding Formula – Milk to mix in

1 lb. Bada Bing Bada Boom Dipping and Coating Milk to coat

1 Bottle Drizzle and Design White Chocolate to decorate

Want More POPS?

White Chocolate Custard Frozen Pops

Cherry Limeade Pops

 

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