Fudge Bars

 Ice cream and summer just seem to go together naturally, especially when you are a child.  Do you remember eating fudgicles?  Perhaps it has not been that long since you tried one.  This recipe is one I have used several times.  You have to plan ahead so the fudge bars can freeze, but boy, do they taste good!  The recipe comes from Martha Stewarts' Everyday Food Magazine.  You can cut down on the fat by replacing the heavy cream with light cream, but it does mean they are not quite as solid (even when frozen).  

 

 Generally speaking, this recipe does not work too well in the popular instant popsicle makers.  I tried it one time and could not get the popsicle out.  Learn from my experience and use regular molds.  Also, make sure you use lots of hot water before pulling out the popsicle.  Hope I haven't put you off from trying the recipe because it is a good one!

 Ingredients

2 tsp. cornstarch

1 1/2 cups whole milk, divided

1 1/3 cups heavy cream

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1/4 tsp. fine salt

2 tsp. pure vanilla extract

Method

 1.  In a medium saucepan, whisk together cornstarch and 2 Tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt.  Bring to a boil over medium - high heat, stirring constantly, and cook for 1 minute.

2.  Transfer to a large liquid measuring cup and stir in vanilla.  Pour into ten 3-oz ice-pop molds.  Freeze until pops are solid, about 6 hours.  Just before serving, briefly run molds under hot water to release pops.

 I like to chill the mixture before filling the popsicle molds (this is just personal preference)

 

 These are a great treat on a hot day.  They are perfect for children of all ages - and adults too!