Seriously Creamy Popsicles that Would Make You Go WTFudgeDecember 3, 2013
The chilly December weather is right around the corner. Soon, we’d all be bundled up in jackets and long sweaters, but that doesn’t mean we’ll ever need to say no to ice cream. With how hot 90% of our year usually is, the frosty air combined with a cold, creamy, fudge lolly is a double freeze even the grumpiest holiday Grinch would enjoy.
Our Chocolate Tablea Graham Cracker Fudge Pops recipe is a no-brainer to prepare. Using some local bittersweet chocolate tablea, we managed to create a set of popsicles that are extra creamy and melt like butter in your mouth.
For texture (and a little extra kick of flavor), we added some M.Y. San Graham Crackers. The crisp biscuit bits make this fudgy treat just that much better.
Creamy Chocolate Tablea Graham Cracker Fudge Pops
Total Time: 20 fudge pops | Yield: 15 minutes + overnight
2 cups M.Y. San Graham Crackers Honey Flavor (broken into tiny bits)
1/4 cup tablea chocolate
1/2 cup hot water
2 cups whole milk
2/3 cups white sugar
1/4 cup all-purpose flour
- In a saucepan, melt the tablea chocolate in hot water. Let it slightly cool down once it’s completely melted.
- Add the milk, sugar, and all-purpose flour to the chocolate.
- Whisk together and combine well over medium heat.
- Whisk continuously until it thickens and boils. Make sure to mix well to prevent the chocolate at the bottom from burning.
- Once thickened (this will take about 2-3 minutes), transfer everything to a bowl and allow the mixture to cool down slightly.
- Fold in half of the M.Y. San Graham Crackers and reserve the other half for rolling.
- Transfer the mixture into ice pop containers, placing a single popsicle stick in each.
- Put the popsicles in the freezer overnight.
- Once the fudge popsicles have frozen, remove them from the container and roll in the remaining M.Y. San Graham Crackers.
- Store in the freezer until ready to serve.