We Can’t Tell the Difference Between These Homemade vs. Store-Bought Fudgesicles—They’re THAT Good

There’s nothing like a cool ice pop on a hot day to really make you feel the summer feels. But with grocery store inflation and sneaky (read: sugary) ingredients making their way into so many store-bought pops, it’s smarter to make your own at home these days. With Honeysuckle […]

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There's nothing like a cool ice pop on a hot day to really make you feel the summer feels. But with grocery store inflation and sneaky (read: sugary) ingredients making their way into so many store-bought pops, it's smarter to make your own at home these days.

With Honeysuckle blogger Dzung Lewis's homemade fudgesicle recipe you not only save money, but control what goes into them. The best part? We couldn't even tell the difference between her scratch-made pops and the grocery store version. Give them a try yourself!

Ingredients for the Best Fudgesicles

• half and half
• sugar
• semisweet chocolate
• unsweetened cocoa powder
• cornstarch
• salt
• vanilla extract
• favorite liquor, optional

How to Make Fudgesicles

1. Start by chopping 5 oz of good semisweet high-quality chocolate. I like to use anything from 60-70% so that it gives a more concentrated chocolatey flavor. Set aside.
2. Next, in a saucepan, simmer the half and half until it starts to steam.
3. Once steaming, turn off heat and add sugar, chopped chocolate, cocoa powder, cornstarch, salt and vanilla extract.
4. Optional: add in liquor and mix in with the rest of the ingredients.
5. Let sit for a few minutes to let the chocolate soften and whisk until smooth. We’re letting the hot milk melt the chocolate instead of mixing over the heat in case it seizes up.
6. Once it’s thickened and a cohesive chocolatey mixture, pour into popsicle molds and freeze for 5 hours.
7. I like using these metal molds with bamboo sticks to mimic the look of a classic fudgesicle but this recipe would work with any mold.
8. Run through warm water to loosen the pops before enjoying!

More Ice Pop Recipes to Enjoy:

Ingredients

• 3 cups half and half
• 1/4 cup sugar
• 5 oz semisweet chocolate, chopped
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp cornstarch
• 1 pinch salt
• 1 tsp vanilla extract
• *1 oz of favorite liquor

1. Start by chopping 5 oz of good semisweet high quality chocolate. I like to use anything from 60-70% so that it gives a more concentrated chocolatey flavor. Set aside.
2. Next, in a saucepan, simmer the half and half until it starts to steam.
3. Once steaming, turn off heat and add sugar, chopped chocolate, cocoa powder, cornstarch, salt and vanilla extract.
4. Optional: add in liquor and mix in with the rest of the ingredients.
5. Let sit for a few minutes to let the chocolate soften and whisk until smooth. We’re letting the hot milk melt the chocolate instead of mixing over the heat in case it seizes up.
6. Once it’s thickened and a cohesive chocolatey mixture, pour into popsicle molds and freeze for 5 hours.
7. I like using these metal molds with bamboo sticks to mimic the look of a classic fudgesicle but this recipe would work with any mold.
8. Run through warm water to loosen the pops before enjoying!