Caramel Fudge Pops

These deliciously fudgy ice cream caramel fudge pops are enrobed in a milk chocolate magic shell, and drizzled with caramel. The classic fudge pop has gotten just gotten a cool makeover.

Angela from Mind Over Batter is here today sharing a chocolate caramel refreshing popsicle…caramel fudge pops!

Are you guys ready for summer? Like Spongebob – I am ready!

Ready to sear meat ’till the grill marks show.

Ready for summer salads.

Ready for warm summer nights.

Ready for glasses full of twinkling ice cubes and flavored lemonades.

Ready for beautifully bright mornings.

Ready for summer bike rides.

Ready for the summer breeze in my hair.

I am ready.

So very ready.

I plan to break out my four (yes, four) †ice cream makers this year and churn ice cream non-stop all day every day.

But first, popsicles! Fudge pops are my jam.

As a kid – And let’s be real – As an adult, I ate copious amounts of fudge pops. They were my ‘go to’ frozen snack.

Real talk? I’ve been known to eat at least 8-10 fudge pops in one sitting.

It’s why my thighs touch and why I have a texting double chin situation happening today.

Fudge pops.

At some point commercial fudge pops went from ingredients you recognized to a less-than-discernible ingredients list.

And so with pain in my heart, I stopped buying my beloved fudge pops.

I missed them, though.

Then I found these fudge pops†and I’ve been making these ever since.

These Caramel Fudge Pops are for the true chocolate lover.

Not like the fudge pops you grew up eating, yet not unlike the beloved frozen fudgy treat.

If chocolate is not your jam, these pops are probably not for you.

But if you are a true chocolate lover, you will fall hard for these.

Hard!

They’re easy to make.

So simple you can kick yourself.

But don’t, k?

Milk chocolate is melted with a trivial amount of butter. Sugar, cocoa powder, milk, salt, and some extract is added. The mixture is simmered and thickened with cornstarch.

Cornstarch gives these pops its pudding-like texture.

Don’t skip the cornstarch.

Full disclosure: I don’t own popsicle molds. I don’t. I did once. I lost them. It happens. Plus unmolding was such a hassle. Summer is supposed to be carefree and simple.

So I found the next best thing: Dixie cups and popsicle sticks! In my opinion, frozen pops are much easier to unmold using Dixie cups.

Pour and freeze.

Snip a corner in the Dixie cup, remove and discard.

Easy!

Are you ready for the best part?

I made magic shell and dipped an already fudgy pop into it!

YES! These pops are enrobed in melted chocolate which hardens in seconds.

OH, OH, OH †- I also drizzled dulce de leche on the finished pops!

This isn’t your ordinary fudge pop. It’s a fudge pop, enrobed in a milk chocolate shell, and drizzled with dulce de leche.

It’s a fudge pop on steroids.

It’s a chocolate lover’s waking dream.

Caramel Fudge Pops

5 from 1 vote

These deliciously fudgy ice cream fudge pops are enrobed in a milk chocolate magic shell, and drizzled with caramel. The classic fudge pop has gotten just gotten a cool makeover.

Servings 9

Prep Time 25 minutes

Cook Time 8 minutes

Total Time 33 minutes

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Ingredients

 

For the fudge pops:

• 1/2 cup milk chocolate chips
• 2 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup Dutch processed cocoa powder 4 tablespoons
• 1/8 teaspoon salt
• 2 cups whole milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons vanilla extract

For the magic shell:

• 5 ounces milk chocolate
• 2 tablespoons coconut oil
• Dulce de leche (for drizzle)

Instructions

 

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.

Make the magic shell –

• In a small saucepan melt the chocolate and coconut oil until smooth. Remove from heat and transfer to a small bowl. Allow to cool for about 5 minutes or so before dipping the fudge pops in the magic shell.

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.

Nutrition

Calories: 291kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 13mg | Sodium: 34mg | Potassium: 153mg | Fiber: 1g | Sugar: 33g | Vitamin A: 190IU | Calcium: 80mg | Iron: 0.9mg

Course Dessert

Cuisine American

Calories 291

Have you tried this recipe?

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