Living on the equator, we experience warm weather year-round. These cold sweets are a favorite after-nap treat with my four children. I like how these pops are easy to make in large quantities.

Allrecipes Member

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly. Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.

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Nutrition Facts

119 calories; protein 3.8g; carbohydrates 22.2g; fat 2.2g; cholesterol 7.8mg; sodium 40.4mg. Full Nutrition
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Reviews

Rating: 5 stars
07/10/2012
I wanted a creamier texture to these fudge pops so I used fat free evaporated milk instead of plain milk. I don't use popsicle molds, dixie cups and popsicle sticks worked out great for me. I did not try these myself but the kids told me they thought these were better than Fudgesicles. VERY simple and for those on a budget and can't see paying 3-4 dollars for a package of Fudgesicles, this is a great replacement for a fraction of the price. Read More
(34)
Rating: 5 stars
06/16/2008
Yummy!! The kids love them and so do I! Tip: I didn't have any popsicle sticks so I put a plastic spoon in the cup and they worked great! Read More
(27)
Rating: 5 stars
08/16/2010
These were surprisingly creamy (I used whole milk) and actually DID taste better than store-bought fudge pops! I added a little extra cocoa to make them extra chocolatey and they were decadent! I love that there are only 4 ingredients compared to the LONG list of the store-bought ones. Tip to see how many you need: I have a small 6-hole popsicle mold so I first measured the amount my molds would hold with water and it turned out to be about 3 servings worth. Read More
(17)
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Rating: 3 stars
08/02/2010
Flavor is good, but I believe you HAVE to use whole milk. I used fat free, and they were icy, not creamy. Will try again with whole milk. Read More
(13)
Rating: 5 stars
05/09/2011
These were really good and so simple to make to. I have the Tovolo star pop molds, so I scaled the recipe to 6. To make it easier to pour in the molds I set them in their base and used a funnel to pour it in each one. They were froze enough to eat in about 4-5 hours. The only change I made was using 2% milk, and they tasted near exact the same as the pudding pops at the grocery store. I will definitely be making my own from now on! Thank you. Read More
(11)
Rating: 5 stars
06/07/2011
I wouldn't have believed how creamy and good these are if I didn't try them myself. Love love the fact that these are made with real ingredients as oppossed to packaged pudding mix. I used 2% milk and thought they were creamy, using whole milk would be decadent. I have a feeling these will be in my freezer alot over the summer. Yum!! Read More
(6)
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Rating: 5 stars
01/25/2010
I've made several times, always using 2% milk. Half the recipe makes exactly 5 Tovolo Star pops. This recipe is a keeper! Read More
(6)
Rating: 5 stars
08/13/2009
Really good easy recipe. My daughter made these all on her own. Easy enough for a 9 year old to make, she was very proud of herself. Everyone in the family was raving about these. We thought they were better then store bought fudge pops. Read More
(5)
Rating: 5 stars
08/09/2010
I followed the recipe exactly (used 2% milk) and YUM. Question for a friend, though: is it possible to use something that isn't wheat-based to thicken? Perhaps some cornstarch or rice flour? Read More
(5)