A little reward after making myself go out shopping: fudge penguin time!

Though, that expression is almost enough to put me off. The bird does not look pleased, and who could really blame it? 😅

Looking pretty frosty right after coming out of the freezer, but they turned out tasty. The texture isn’t bad, either. I may actually try making the next batch a little less sweet and rich. I also haven’t been eating many sweet things for years now, so that probably is just me.

I did pick up some more molds today: unicorn heads, to mix it up a little. Guess we’ll soon see what kind of offputting expression they might have.

fudge popsicles

I decided to go ahead and make some plain Fudgsicle-alikes first, and then maybe try that mocha variation later.

Like with most of the recipes I was finding, these are basically pudding pops made with a homemade chocolate pudding. Which was a good bit richer and sweeter (besides thinner, unsurprisingly) than I would usually want to eat just as a bowl of pudding, when I tasted it cleaning out the pot. But that should hopefully balance out, eating it frozen.

I did go ahead and substitute about half Splenda, and here’s hoping it doesn’t make them freeze unpleasantly crystally. Didn’t want to try cutting back the sugar more before seeing how these proportions turn out.

This amount looks like it would have made 4 or 5 in the (smallish) molds like I just bought the other day. I didn’t pick up another mold today, so only 2 pops’ worth is freezing now. The rest of the mixture should hold OK in the fridge, in the meantime.

With any luck, guess I’ll find out if they’re any good in a few hours!

fudge popsicles

Homemade Mocha Fudge Pops

A plan for tomorrow, whether I really need it or not 😊

They don’t sell anything like the Fudgsicles here, and apparently the original uses some barley malt extract (full of gluten) anyway. But, similar is supposed to be pretty easy to make.

I was originally thinking of just making some plain Fudgsicle-alikes, but this mocha variation sounded well worth a try. (There’s another recipe for the plain chocolatey kind linked there.)

That little silicone mold (to make 2 penguins at a time) seemed to work well enough today that I may go back and pick up a couple more tomorrow. If not, I would guess any extra pudding mixture ought to hold fine in the fridge, to freeze the rest later.

I may also try using part Splenda, to make it at least slightly less of a sugar bomb for my diabetic ass. Hoping that won’t foul up the texture too much, but we’ll have to see how it goes. In general.