Tuesday, August 23, 2011

fudge pops

We made fudge pops the other day, and they were good. If one considers the ingredients we used, the goodness is apparent. Here's the recipe, in case you want to try a bit of frozen heaven before summer comes to an end.

Alton Brown's Good Eats Fudge Pops

(We made 9 pops with this recipe.)

8 ounces bittersweet chocolate, chopped fine
12 ounces (1 1/2 cups) heavy cream
8 ounces (1 cup) whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
Special Equipment: popsicle molds


1 Place chopped chocolate into a medium glass mixing bowl. Set aside.
2 Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
3 Divide the mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid. Fudgepops can be held in the freezer for up to 1 week in an airtight container.


  1. I hope you have alot of those fudgepops ready next time we visit. Grandpop

  2. of course they were good- DUH!ANything with heavy cream is good. I love Sarah's face.