Ingredients
Method
Preparation
- In a mixing bowl, combine the Yoo-hoo chocolate drink, heavy cream, sugar, vanilla extract, and salt.
- Whisk until the sugar is dissolved and the mixture is well combined.
- Pour the mixture into popsicle molds.
- Insert sticks and freeze for at least 4-6 hours, or until solid.
- To release the fudge pops, run warm water over the outside of the molds for a few seconds.
Notes
Make sure to whisk the mixture well until the sugar is fully dissolved. If you don’t have popsicle molds, you can use small cups and sticks. For a richer chocolate flavor, you can add a tablespoon of cocoa powder to the mixture. Let the popsicles sit at room temperature for a minute before trying to remove them from the molds for easier release. To store, keep them in the molds or wrap in plastic wrap for up to two weeks.