Recipes and Cooking Classic Fudge Pops 3.8 (36) 5 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 11, 2013 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Cool Time: 45 mins Freeze Time: 3 hrs Stand Time: 10 mins Total Time: 4 hrs 20 mins Servings: 9 Jump to Nutrition Facts Ingredients 4 ounce bittersweet or semisweet chocolate, coarsely chopped 2 ¾ cup milk ¾ cup sugar 3 tablespoon cornstarch 2 tablespoon unsweetened Dutch-process cocoa powder ⅛ teaspoon sea salt or kosher salt, or dash regular salt 1 teaspoon vanilla Melted white chocolate and miniature semisweet chocolate pieces, and/or melted dark chocolate and finely crushed shortbread cookies (optional) Directions In a medium saucepan cook and stir bittersweet chocolate over low heat until melted. Gradually whisk in milk. Meanwhile, in a small bowl stir together sugar, cornstarch, cocoa powder, and salt. Whisk sugar mixture into chocolate mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Remove from heat; cool for 45 minutes. Whisk mixture until smooth. Spoon mixture into nine 3-ounce frozen pop molds.* Add sticks; cover and freeze for 3 to 4 hours or until firm. Let stand for 10 minutes before unmolding. If desired, dip pops in melted white chocolate and chocolate pieces, and/or dip in melted dark chocolate and shortbread cookies. *Tip: If frozen pop molds are unavailable, use 3-ounce wax-lined paper cups instead. Spoon chocolate mixture into cups; cover each top with a piece of foil. Using a small sharp knife, make a slit in each piece of foil. Insert wooden pop sticks into slits. Freeze and serve as directed. Rate it Print Nutrition Facts (per serving) 179 Calories 6g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 179 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 6mg 2% Sodium 68mg 3% Total Carbohydrate 30g 11% Total Sugars 25g Protein 3g Calcium 101mg 8% Iron 1.1mg 6% Potassium 202mg 4% Folate, total 4mcg Vitamin B-12 0.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.