Homemade Fudgesicles Recipe

I’m excited to share my Fudgesicle Recipe that uses just a few simple ingredients to make irresistibly creamy chocolate popsicles at home.

I still can’t get over how such a simple treat can feel like a tiny miracle. I used whole milk and unsweetened cocoa powder to chase that old school fudgy hit and it somehow hits the sweet spot between nostalgia and something new.

As a Fudgesicle Recipe fan I kept thinking about how easy it is to mess with the texture, and the idea of DIY Fudge Popsicles keeps popping into my head even when I’m doing other stuff. It’s creamy, not cloying, and it makes you want to test flavors, timing and patience because one bite never seems enough.

Ingredients

• Adds creaminess and protein, keeps fudgesicles smooth but light, not too heavy.
• Ramps up richness and mouthfeel, more fat for silkier, decadent pops.
• Deep chocolate flavor, antioxidant polyphenols, slightly bitter so balances sweeteners.
• Primary sweetener, gives structure and freezing point control, mostly simple carbs.
• Prevents icy texture, adds chewiness and subtle flavor, honey gives floral notes.
• Thickens and stabilizes, helps creaminess without extra fat, smooth mouthfeel.
• Rounds flavors, adds warm aroma, makes chocolate taste richer and more complex.
• Enhances sweetness, lifts chocolate notes, small pinch balances flavors perfectly.

Ingredient Quantities

• 2 cups whole milk
• 3/4 cup heavy cream (optional for extra creaminess)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 2 tablespoons light corn syrup or honey
• 1 tablespoon cornstarch (optional)
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt

How to Make this

1. In a medium saucepan, sift together 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar and 1 tablespoon cornstarch (if using) so there are no lumps.

2. Slowly whisk in 2 cups whole milk and 3/4 cup heavy cream (optional for extra creaminess) until smooth, scraping the sides so everything is mixed.

3. Add 1/8 teaspoon fine sea salt and stir, this brings out the chocolate flavor.

4. Place the pan over medium heat and cook, whisking constantly, until the mixture is steaming and just starts to thicken and coat the back of a spoon; if you used cornstarch simmer gently for 1 to 2 minutes to activate it. Don’t let it boil hard or the milk might scorch.

5. Remove from heat and whisk in 2 tablespoons light corn syrup or honey and 1 teaspoon pure vanilla extract until glossy and smooth; the syrup or honey helps keep the popsicles from freezing rock-hard.

6. Taste and if it needs it add a pinch more sugar, then for the silkiest texture pass the mixture through a fine mesh sieve into a bowl to catch any stray lumps or scorched bits.

7. Let the chocolate mixture cool to room temperature, then chill in the fridge for 30 to 60 minutes so it pours neatly and doesn’t melt your molds.

8. Pour the chilled mixture into popsicle molds, leaving a little headspace for expansion, insert sticks and cover the molds.

9. Freeze until solid, about 4 to 6 hours or overnight. To unmold, run the outside of the molds under warm tap water for 10 to 20 seconds, wiggle the sticks and pull gently. Enjoy, they’re best the same day but will keep in the freezer for a couple weeks.

Equipment Needed

1. Medium saucepan, about 2 to 3 quart, for heating the milk and cocoa
2. Whisk, keep it handy to stir constantly, dont let the milk scorch
3. Measuring cups and spoons for cocoa, sugar, milk, cornstarch and vanilla
4. Fine mesh sieve to catch any lumps or scorched bits
5. Heatproof spatula or wooden spoon for scraping the sides clean
6. Mixing bowl to catch the strained mix and chill in the fridge
7. Popsicle molds and sticks, leave a little headspace when filling
8. Ladle or small pitcher to pour the chilled mixture neatly into molds
9. Kitchen towel for gripping warm molds and wiping spills (optional)

FAQ

Homemade Fudgesicles Recipe Substitutions and Variations

• Whole milk: swap with equal parts 2% or skim if you want it lighter, or use unsweetened oat or almond milk for dairy free (oat is creamier, almond is thinner so add a tablespoon of coconut cream if it seems too thin).
• Heavy cream (optional): use full fat canned coconut milk or evaporated milk in the same amount, or make the milk+butter trick (for 1 cup heavy cream use 3/4 cup milk plus 1/4 cup melted butter, scale down for 3/4 cup) — works great for richness.
• Unsweetened cocoa powder: replace with melted unsweetened baking chocolate (about 1 oz / 28 g of chocolate per 3 tablespoons cocoa), melt it in the warm milk and cut sugar by 1 to 2 tablespoons since chocolate is a bit sweeter.
• Light corn syrup or honey: use maple syrup, agave, or golden syrup 1 for 1; note corn syrup helps keep pops smooth, so if you use straight sugar or none, expect a slightly icier texture.

Pro Tips

1) Bloom the cocoa first: warm a few tablespoons of the milk, whisk that into the cocoa and sugar to make a smooth paste, then add the rest of the milk. It kills lumps and makes the chocolate taste way richer, trust me.

2) If you use cornstarch, make a cold slurry with a little milk before it hits the heat. Add it slowly and cook just long enough to thicken or it can get gummy, so watch it and keep whisking.

3) For popsicles that are not rock hard, don’t skip the syrup but you can swap half of it for a tablespoon of light alcohol like vodka or a tablespoon of invert sugar. Only a little though, too much will mess with flavor and texture.

4) For easiest unmolding and best storage: run the mold under warm water briefly and twist the stick while pulling, or wrap the mold in a warm damp towel for a few seconds. Store finished popsicles in an airtight container or a zip top bag with most air pressed out so they dont get freezer burn.