As a kid, I loved Fudgsicles. It has been years since the last time I enjoyed a fudge bar. I finally caved in and was about to pick up a box at the market. I was a bit overwhelmed by the selection of chocolate fudge bars in the freezer section. Did I want the low-fat version? How about the 100-calorie fudge bars? Maybe the dairy-free ones?
I’ve never been one to count calories and whenever I see “low-fat” I usually think bland, artificial, or processed. Upon checking the box’s ingredient label, I was bummed to see more than 10 ingredients in a simple chocolate fudge bar. So I went back home and made my own version. I must warn you- my frozen fudge bars are far from low fat. However, unlike the boxed version sold at the market, my bars use simple ingredients. There is no high-fructose corn syrup, palm oil or hard to pronounce preservatives. My ingredients list includes: cream, milk, chocolate, cocoa powder, sugar, a pinch of salt, and cornstarch (and the optional instant espresso powder to intensify the bar’s chocolate flavors).
You must be wondering, why would you include cornstarch? Ice cream is made rich and creamy through the use of egg yolks. Since these fudge bars are eggless, the addition of cornstarch is necessary to plump up and thicken the chocolate mixture. Just be sure to bring the cream-milk mixture to a boil to cook out any cornstarch taste.
I had big pans for these frozen fudge bars. I wanted to dip them in rich dark chocolate and cover them with rainbow sprinkles and toasted cocoa nibs. However, I failed to factor in exactly how hot my kitchen was. As soon as I removed the frozen bars from the popsicle mold, they started melting. (Mind you, in anticipation of such problems, I had chilled my marble slab and plate ahead of time.)
As soon as I had chocolate dipped one fudge bar, the others already started melting. Oh well. When this happens, you give in and eat the bars before they turn into a messy puddle. #foodbloggerproblems
Times like this I wish I had a blast freezer.
I had to put the rest of the fudge bars back in the freezer. I tried to photograph them the following day, but still no luck. Perhaps August is not the best month to be making chocolate dipped fudge bars. That’s okay. These homemade frozen fudge bars don’t really need that extra chocolate. They are pretty darn perfect on their own!
Frozen Fudge Bars
The addition of instant espresso powders, heightens the chocolatey flavors of these frozen fudge bars. Here's a quick and easy homemade version of one of my favorite childhood summer treats!
Yield: makes 8 popsicles
- 1 3/4 cup whole milk
- 1 cup heavy cream
- 1 Tbsp cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 Tbsp instant espresso powder (optional)
- 1/2 cup dark chocolate, roughly chopped
- 1/4 cup + 2 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- In a heavy bottomed sauce pot, whisk together milk, cream, and cornstarch. Bring to a boil. Remove from heat and add cocoa powder and espresso powder. Whisk until cocoa powder has dissolved.
- Place chopped chocolate in a large bowl. Pour hot liquid mixture over chocolate. Let sit for a couple minutes to allow the chocolate to melt. Stir to combine. Add sugar and salt. Mix until distributed. Let mixture sit for a couple minutes to allow to cool.
- Transfer to a large pitcher (or large liquid measuring cup) and pour into popsicle molds. Place in freezer for 30 minutes. Insert wooden sticks into molds and return to freezer for another 4 hours until fudge bars are solid.
Notes: I use these popsicle molds from Amazon.
The Little Epicurean