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Seriously Creamy Popsicles that Would Make You Go WTFudge

December 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.

Graham Chocolate Popcicles5 logo 2

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.

Graham Chocolate Popcicles1

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.

Graham Chocolate Popcicles

Creamy Chocolate Tablea Graham Cracker Fudge Pops

Total Time: 20 fudge pops | Yield: 15 minutes + overnight

Ingredients

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
Popsicle mold/containers
Popsicle sticks

Procedure

  1. In a saucepan, melt the tablea chocolate in hot water. Let it slightly cool down once it’s completely melted.
  2. Add the milk, sugar, and all-purpose flour to the chocolate.
  3. Whisk together and combine well over medium heat.
  4. Whisk continuously until it thickens and boils. Make sure to mix well to prevent the chocolate at the bottom from burning.
  5. Once thickened (this will take about 2-3 minutes), transfer everything to a bowl and allow the mixture to cool down slightly.
  6. Fold in half of the M.Y. San Graham Crackers and reserve the other half for rolling.
  7. Transfer the mixture into ice pop containers, placing a single popsicle stick in each.
  8. Put the popsicles in the freezer overnight.

Assembly

  1. Once the fudge popsicles have frozen, remove them from the container and roll in the remaining M.Y. San Graham Crackers.
  2. Store in the freezer until ready to serve.

Note: If you find the fudge popsicles difficult to remove from the container, run the bottom over hot water for 10 seconds. The heat will melt the surface slightly, making them easier to slide out.

Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

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5 comments in this post SHOW

5 responses to “Seriously Creamy Popsicles that Would Make You Go WTFudge”

  1. Raxenne Dosher Maniquiz says:

    Yum!!!

  2. hyc30 says:

    I’ll try this…seems so easy to do 🙂

  3. Emzi says:

    Definitely trying this out!

  4. alma says:

    wow! love this..

  5. Yna says:

    looks easy to do & delish!!

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