Homemade Caramel Fudge Pops
These deliciously fudgy ice cream pops are enrobed in a milk chocolate magic shell, and drizzled with caramel. The classic fudge pop has gotten just gotten a cool makeover.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 9
For the fudge pops
- 1/2 cup Milk chocolate chips
- 2 tablespoons Unsalted butter
- 3/4 to 1 scant cup Granulated sugar
- 1/4 cup 4 tablespoons Dutch processed cocoa powder
- 1/8 teaspoon Salt
- 2 cups Whole milk
- 2 tablespoons Cornstarch
- 1 1/4 teaspoons Vanilla extract
- Copious amounts of Dulce de leche for drizzle
For the magic shell
- 5 ounces Milk chocolate
- 2 tablespoons Coconut oil
Make the fudge pops:
Set aside nine, 3oz paper cups and popsicle sticks.
In a small saucepan over low heat, melt the milk chocolate with the butter. Add the granulated sugar, cocoa powder, salt, whole milk, cornstarch, and vanilla extract. Whisk until combined. Raise the heat to medium and cook the mixture, whisking constantly until thickened, about 5-8 minutes.
Remove the mixture from heat and transfer to a measuring cup with a lip. Pour the mixture into the paper cups and allow to cool slightly. Carefully transfer the fudge pop mixture to the freezer. Allow to freeze for at least two hours or until partially frozen. Place popsicle sticks in the center of each paper cup and allow to freeze until solid, 4 hours or overnight.
Unmold, dip, and drizzle the fudge pops:
Make a small vertical cut with a pair of scissors in each paper cup and lift, turning the fudge to remove the paper cup. Discard. Holding at the popsicle stick end, carefully dip a fudge pop inside the magic shell. Allow the excess to drip back into the bowl and place either on a piece of Styrofoam, or an egg carton. Repeat with all pops. Place back in the freezer until ready to eat. Drizzle with dulce de leche, if desired.
Makes 9 fudge pops.