So right before I left for vacation I was frantically looking up recipes to deal with the massive quantities of awesomely fresh milk I had from the CSA. I stumbled across Smitten’s recipe for fudgsicles and immediately stopped looking. In fact, I even whipped ’em up within a half hour of reading her post. You can always count on Smitten.
I tweaked it ever so slightly based on ideas I had. Like the fact that everyone always says if you add coffee to chocolate it tastes chocolatier. Also I had just bought instant espresso powder because I felt like I needed it (even though, until recently, The BF and I weren’t coffee drinkers). It just seemed like one of those things that, as a baker, I should probably have. Really that’s my reasoning for half the things in my kitchen. Giant bottle of grapeseed oil? Cuz I’m a baker. Massive quantities of sprinkles? Cuz I’m a baker. Giant tub of Crisco? Cuz I’m a baker, and also because my grandmother had one in her cabinet and it seemed legit. Don’t question it.
Anyhoodle. Fudgsicles. The BF’s been asking for them. So I made them (finally). These things are legit. L-E-G-I-T. The whole day before we left and the whole flight home The BF and I kept saying, “Well it’s okay that we’re leaving. We have fudgsicles waiting for us in the freezer.” No joke. They taste magical. Like if Unicorns farted, this is what it would taste like. Is that weird? I dunno it was the first thing that came to my head. Can I blame jet lag? I’ve been back a week…. Let’s just call it the jet lag. Kthanx.
- ¾ oz milk chocolate
- 2½ ounce (1/3 cup) sugar
- ¼ ounce (1 tbsp) cornstarch
- ¼ ounce (1½ tbsp) unsweetened cocoa powder
- 1 generous tbsp espresso powder
- 1¼ cups whole milk
- Pinch of salt
- 1 tsp vanilla extract
- ¼ ounce (1/2 tbsp) unsalted butter
- In a medium saucepan over ow heat, carefully melt the chocolate, stirring constantly until smooth.
- Add sugar, cornstarch, cocoa powder, espresso powder, milk and salt, raise heat to medium and cook stirring frequently until it thickens, 5 -10 minutes.
- Remove from heat, add vanilla and butter, stir until combined.
- Let cool slightly before filling popsicle molds just shy of the top.
- Set in freezer for 30 minutes before adding sticks. Freeze until firm before unmolding, usually overnight.