I don’t know about you, but in the Northeast things have been getting pretty toasty lately. We’ve been lessening the blow by eating as many local strawberries as possible and lounging excessively.
The picture of the precious little frozen fruit bits above was taken last year. In a couple weeks it will be reappearing in our freezer. It was a delightful little healthy snack for the kids last year. Nothing beats a frozen treat on a hot summer day. And this one has no added sugar or anything other than fruity goodness. It looks like I used green apples, blueberries, raspberries, nectarine, and sweet plum.
The only problem with this snack is that it requires a little planning in advance as the fruit needs at least four hours, preferably over night, to harden. Spread them out on a tray in a single layer and place the tray in your freezer. After the fruit freezes completely, store it in an airtight container.
Also, I wouldn’t feed this to a kid under three years old. The young ones should probably stick with larger frozen items like chocolate-covered banana pops, orangsicles, or frozen fruit on a stick.
These beautiful little fudge pops are the world’s most perfect way to consume chocolate on a hot summer day. The girls and I love love love them. They are like eating a popscile and a big bowl of chocolate pudding all rolled into one.
Fudge Pop Recipe
This recipe is heavily inspired by (read pretty much lifted from) Matt Aramendariz’s On A Stick!
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoon unsweetened cocoa powder
2 tablespoons chopped semi-sweet chocolate
1 1/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 tablespoon unsalted butter
1. In a small saucepan over medium heat, stir the sugar, cornstarch, cocoa powder, chocolate, and 1/4 cup of the milk until the chocolate is melted.
2. Add the rest of the milk and continue to stir until the mixture thickens (about 5-10 minutes).
3. Remove the saucepan from heat and allow the mixture to cool for a minute or two. Add the vanilla and butter and stir well.
4. Pour the mixture into popsicle molds (use as directed) or small (5-ounce) wax-coated cups. If you’re using cups, fill 3/4 of the way and cover the top with plastic wrap. Puncture the plastic wrap with a popsicle stick and insert the stick into the chocolate mixture all the way down to the bottom of the cup. Place on a level surface in your freezer for four hours or overnight.
5. To serve, simply tear and peel the cup off of the pop. If you’re using popsicle molds, run them under warm water for a bit in order to loosen the mold.
Yield: 4 – 5 pops
Prep-time: 15 minutes (and another 4 hours in the freezer)