It was either popsicles or fudgesicles in the summer time. Hot and humid is the rule n the Midwest and after a day of riding bikes, swimming, and doing what kids do in the summer, nothing satisfies like a cold treat.
We had popsicles a lot, but fudgesicles were cold and chocolate ….what was not to love. All that sticky sweet chocolatey goodness, trying not to lose a drop as it melted in the summer heat.
These days, I would eat them inside….hot and humid and I do not do well together…ugh! But I still enjoy a frozen treat once in a while.
A few weeks ago we had a really hot spell and Tim bought popsicles……..I did have to tell him that the red ones were mine….lol. It worked out because he likes the orange ones….yuck! Having popsicles reminded me of the fudgesicles. How about an updated version??
As I had never “made” fudgesicles I was at ….you guessed it Pinterest….to find out how.
Most recipes are pretty basis, cocoa, milk (some use gelatin), and corn syrup or sugar. I wanted to stay away from to much sugar or extra stuff. I’ve never used gelatin before, and quite frankly, I’m intimidated by the idea…..yikes!
Coconut milk seemed like a good substitute for milk. I’m not sure if it makes any difference, but I didn’t have any milk. so I used the can of coconut milk I did have.
Hershey’s special dark cocoa is the bomb, if you like dark chocolate, which we do, a lot!! I read somewhere that letting the cocoa still in the liquid makes the cocoa creamier, so after I blend all the ingredients, I let it set for about a half an hour. Having never made fudgesicles before, I’m not sure if it made a difference or not?
Several weeks ago I tried to use my Popsicle mold to make ice cream bars…..huge fail!!! They would not come out of the mold. I was so disappointed. I had used Dulce de leche for my failed ice cream bars and had some left…….Caramel Fudgesicles were born. I mixed the Dulce de leche into the coconut milk and cocoa mixture.
My failed ice cream bars also had a crunchy element. A brick like crunch made from sugar and rice krispy cereal. It was delicious in the ice cream soooooo…it made an appearance in the Caramel Fudgesicles.
I mixed the crunchy in right before I poured the Fudgesicle mixture into the molds. I reserved some to dip the ends of the Fudgesicles in once they were unmolded.
Let me just say that Fudgesicles are much easier to unfold than ice cream bars. I will be on the hunt for ice cream bar molds.
Once unmolded the ends were just a little soft , so perfect to dip in the reserved crunchies.
Since most people don’t take pictures of their food for the same purposes, I do, just let me say I “sampled” several Caramel Fudgesicles and they were creamy, chocolatey, with just a hint of caramel and crunch. Frozen heaven on a stick!
Caramel Fudgesicles are an updated version of a classic summertime treat.
- 1 – 13 ounce can coconut milk*
- 1/4 cup dark baking cocoa
- 4 tablespoons Dulce de leche
- 1 teaspoon pure vanilla
- 1/2 cup sugar
- 1/2 cup rice krispy cereal
- Place coconut milk, cocoa, dulce de leche, and vanilla in a blender and blend on high speed for 1 minute
- Let the mixture sit for 30 minutes.
- Line a small baking sheet with parchment paper and set aside.
- While the fudgesicle mixture sets, in a small saucepan over medium heat place the 1/4 cup sugar. Cook until deep golden about 12 minutes. Working quickly stir in rice krispies and pour onto lined baking sheet. Once cool, with a meat mallet or rolling pin, crush the mixture into small pieces.
- Divide half crushed rice krispy mixture between 8 popsicle molds.Reserve remaining krisp mixture for later.
- Blend fudgesicle mixture a few seconds and pour over rice krispy mixture in popsicle molds:freeze for 3 to 4 hours or overnight.
- To unmold popsicles dip mold into warm water for a few seconds, unmold, dip tips of fudgesicles into the reserved krisp mixture.
- Wrap any leftover in plastic wrap and store in ziplock bag in freezer.
Use coconut milk, not coconut cream. Coconut milk can be found in the Asian section of your local grocery store.