Wednesday, August 13, 2008
My popsicle molds get a lot of use. When I was a kid living in Texas, I remember always having frozen orange juice or grape juice popsicles, and a lot of times that's still what I'll have in my freezer. But I also need some chocolate now and then...
All the recipes I found for fudgsicles involved mixing up a box of instant pudding and then freezing it, which I was not going to do. Then I saw a recipe in Martha Stewart FOOD for vanilla pudding pops. I tried a batch (which I infused with cardamom pods - yum.) So then I took the chocolate pudding recipe I usually use, and tweaked it a little bit...then stuck it in the freezer. I think I have made it two or three times this summer.
Later in the summer my dad made some incredible strawberry jam. One batch didn't set, so he was left with some strawberry syrup. I immediately knew what I wanted to do with it...(see the picture above!) I used this recipe for lemon pudding, then swirled the strawberry syrup through it. I can't even begin to express HOW GOOD these are!
- 3 Tbsp corn starch
- 2/3 cup sugar
- 1/3 cup cocoa
- generous 1/4 tsp salt
- 3 cups milk
- 3 egg yolks
- 2 tsp vanilla
Combine sugar, cocoa, starch and salt in a saucepan. Whisk in milk, then yolks. Cook over medium heat, stirring constantly, until first bubbles appear, then cook another minute (pudding will be starting to thicken.) Take off heat. Pour through seive, then add vanilla. Pour into popsicle mold and freeze.