There is nothing like a fudge pop. Creamy. Chocolaty. Delicious. Unfortunately, I rarely buy fudge pops, and although I feel like I've pinned a million recipes for making fudge and pudding pops, they all require some amount of cooking, so yeah, I've never gotten around to making them. Until now...
This is not technically a fudge pop recipe, but it has the same creamy, chocolaty flavor, and it's as easy as mixing up a glass of chocolate milk! And just in case you're wondering, eating three of these guys is the same as drinking a small glass of chocolate milk. Just make sure to leave some for the kids!
2½ cups whole milk*
½ cup Hershey's Chocolate Syrup
To help the popsicles freeze faster, and prevent the chocolate from sinking to the bottom, place ice pop molds in the freezer for at least 30 minutes before making the popsicles. Measure the ingredients into a container with a spout and mix well. Pour into ice pop molds, and top off with milk, if necessary, to fill the molds. Insert popsicle sticks and freeze. Makes 10 (using this freezer pop mold).
*I used whole milk for this recipe, but these should be just as good with 1% or 2% milk. Just avoid skim (it's too thin and watery). Most fudge pop recipes call for Half & Half or heavy cream, so even using whole milk, this version contains a lot less fat.