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Under 30 Minutes

Fudge Bars

  • Prep:
  • Total Time:
  • Yield: Makes 10
Fudge Bars

Source: Everyday Food, July/August July/August 2012


  • 2 teaspoons cornstarch
  • 1 1/2 cups whole milk, divided
  • 1 1/3 cups heavy cream
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons pure vanilla extract


  1. In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.

  2. Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

Cook's Note

Top Pop
Go with a standard pop shape, like we did here, or try another fun mold. You can also use small paper cups -- simply tear to unmold.

Reviews (1)

  • kwehmeyer 20 Jun, 2014

    My kids and I made these at noon today, so simple, and with ingredients you have in the house. We just tried them for dessert after dinner and…OMG!!!! The freezer will be stocked this summer with Fudge Bars! Easy to make and delicious. Thanks Sarah Carey.

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