INGREDIENTS:
3/4 cup evaporated milk
1/2 cup corn syrup
1 cup water
3 tablespoons golden brown sugar
1/2 cup unsweetened Dutch-process cocoa
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter
PREPARATION:
In a small saucepan, whisk the milk, water, corn syrup, sugar, cocoa and salt. Heat over medium heat for about 5 minutes, stirring occasionally until all of the solids are dissolved and there are no lumps. Remove from heat and stir in the vanilla and butter until melted.
Cool the mixture to room temperature. Pour into molds and freeze for about 6 hours or until solid.
To Store: Freeze up to 3 months. Store in molds or release, wrap well in waxed paper and store in a marked sealable plastic bag.
There you have it. Now take some time to cool down with these delicious chocolate fudge pops.
Happy Summer Fun To Everyone!
Steve and Kim
