Just like their mother, my children adore anything with chocolate. They have also been loving the popsicles I have been making lately. So, I wanted to combine the two and make fudgesicles. But I kept on forgetting to buy malted milk powder. Dang, I used to have the memory of an elephant and I still do when it comes to drugs…kind of important for a pharmacist. But, when it comes to everyday stuff, geez, unless it is written down, I won’t remember it. Then, I also have to keep track of that list because I tend to lose it too. When I was grocery shopping, chocolate syrup was on the list (I have a recipe for homemade, but I was too lazy and still sick) and the malted milk powder, although not on the list, was right next to it and somehow I remembered that I needed it for these pops.
Jack and Sammie were so excited as I made the fudge mixture before they left for a day at the children’s museum with my husband. I promised them that they would be ready when they got home. After the museum, my husband took them out for dinner and then ice cream. Jack and Sammie both said they didn’t want any ice cream because they wanted the fudgesicles mom made. They knew the chances of them getting two desserts was slim. But, it was their lucky day. Ice cream and fudgesicles for dessert! We have to spoil them once in awhile. Through chocolate covered lips (and chin and cheeks), Sammie told me that I did a great job and that they were perfect. High compliments from my 5 year old. Now, it doesn’t get much better than that!
Yield: 6 to 9 ice pops
1 3/4 cups (14 fl oz/430mL) half and half
1 Tbsp unsweetened cocoa powder
2 Tbsp malted milk powder
1 Tbsp light corn syrup
1/2 tsp vanilla extract
4 oz (125g) semisweet chocolate, finely chopped
In a saucepan, combine half and half, cocoa powder, malted milk powder, corn syrup, vanilla and salt. Bring to a simmer over medium-high heat, stirring occasionally, and cook until the cocoa and malted milk powder have completely dissolved. Remove the mixture from the heat and stir in the chopped chocolate. Stir until the chocolate has completely melted and the mixture is smooth. Let cool to room temperature.
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours and up to 3 days. If using sticks, insert them into the molds when they are part frozen, about 1 hour. Then continue to freeze until solid, about 3 more hours.
Note: These aren’t real sweet. If you prefer a sweeter pop, you can add a bit of sugar (to taste) to the hot cocoa mixture. Superfine would dissolve best. My daughter and I thought the sweetness was fine, but my son would have liked it a bit sweeter. It didn’t stop him from eating the whole thing though faster than either of us did.