Homemade Fudge Popsicles Recipe By Tasty

Steps:

• Heat a pan over medium-high heat. Add the sugar, cocoa powder, vanilla, and milk, and whisk until smooth. Bring to a boil, then remove from heat.
• Let the pan cool.
• Line a loaf pan with plastic wrap, or use popsicle molds. Pour mixture into pan.
• Freeze for about 5 hours, until firm enough to stick popsicle sticks in. Gently slide each popsicle stick into chocolate, leaving about 2 inches (5 cm) in between each stick. Continue with the next row. There should be about 8 sticks per row, 16 popsicle sticks total.
• Continue to freeze for another 4 hours, until completely frozen.
• Remove the loaf pan from the freezer, and pull the plastic wrap upward releasing the chocolate. You may need to use a spatula to help release chocolate from pan.
• Slice and serve immediately.
• Enjoy!

Steps:

• Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.
• Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.
• Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

Steps:

• In a large saucepan over medium heat, combine pudding, milk and sugar; bring to a boil. Cook, stirring, for 2 minutes. Cool 30 minutes, stirring often. Fold in cream. Pour into pop molds or 3-oz. paper cups; attach lids to molds, or if using cups, top with foil and insert pop sticks through foil. Freeze until firm, 3-4 hours.

Steps:

• In a small saucepan, combine sugar, cornstarch, cocoa, and milk.
• Cook on medium until thick.
• Remove from heat and add vanilla and butter and stir until combined.
• Place in molds and freeze until firm.