I'm a popsicle lover. I don't eat a lot of processed food, but I can buy a whole box of popsicles and sit and eat them one after another. When I think of all the sugar and guar gum and high fructose corn syrup, I get the shivers (its probably some sort of weird insulin reaction). So this summer I am determined to make my own "ice pops". I thought if I controlled the ingredients I might feel better about the whole thing.
I started with a difficult and pretty much fruitless search for Ice pop molds. I should have just ordered some from Golda's kitchen or amazon, but it didn't occur to me until after I bought the pop molds I bought, which are cute, but inadequate in a number of ways. The main problem with them is that they are "onesies" so you have to put them on a tray. The 8 molds comprise 24 pieces. I'd much rather have a single piece with 8 molds. So my plan is to order some more - because if the success of my first project is any indication, I'm going to need them!In any case, my first project was fudgicles.
Often, processed food is "too good" - the flavors and textures have a strange intensity. But I'm going to go out on a limb here. Homemade fudgicles are really, really yummy. As in WAY better than the processed kind. Pat even thought they were terrific, and that's saying something, as he is definitely the "Mikey" of the family!
Fudge Popsicles
Makes 8 3-ounce pops or 10 2.5-ouncers
4 heaping tablespoons semisweet chocolate chips (never hurts to buy the good kind!)
2/3 cup sugar
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
2.5 cups whole milk (or half and half, or coffee cream)
Pinch of salt
1 teaspoon vanilla
1 tablespoon unsalted butter
(if you like chocolate mint, add a teaspoon of mint extract, or a bit more to taste)
In a saucepan, Stir together chocolate, sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, whisking, until the chocolate melts, then stirring frequently until it thickens, probably around 6-7 minutes. Remove from heat, add vanilla (mint, if using) and butter and stir them in.
Set aside to cool slightly then pour into popsicle molds. Freeze a couple hours.
To unmold, stand the frozen pops in a sink full of hot water for 20 seconds, then pull them out.
To store, cut parchment paper into 2.5x7 inch strips and fold lengthwise over the pops as they come out of the mold.
On my drawing-every-day project, Here is another picture, just a quick sketch: I bought some additional supplies, so I am looking forward to some better pictures.
