Chef Grayden’s S’muffins

smuffin

S’mores are so delicious. Muffins are really delicious too. How do you make those two things even better? You turn them into a S’muffin of course! It’s the perfect marriage of ingredients and flavor! You end up with the moist, yummy texture of a muffin but with the sweet, gooey, graham flavor of a S’mores.

When my sweet little sous chef wanted to bake on a gloomy, rainy day I was all in but first we had to figure out something easy and yummy to bake. He wanted muffins but also wanted S’mores so he asked if we could mix them all together and make, what he smartly named, a S’muffin. It sounded like a great plan to me so we hopped online to do a little research and we came across this great recipe from the Taste of Home® website. We substituted vanilla low-fat yogurt for the sour cream, added a little splash of pure vanilla extract to the mix and very loosely measured the marshmallow creme. A little extra fluff never hurt anyone! If you have it on hand, feel free to use vanilla sugar instead of the granulated sugar that is called for in the recipe. It adds a nice little extra kick of vanilla flavor. Lastly, we used the leftover graham cracker crumbs that we had to top the muffins off. It added a nice texture to the top of the S’muffins and made them look extra cute.

Gray baking smuffins

The recipe as written only makes about 6-7 muffins so I recommend at least doubling the recipe. You can even triple or quadruple it and then freeze the extra muffins so you have delicious homemade muffins on hand whenever a craving hits. Enjoy!

Ingredients

  • 3 tbs unsalted butter, softened
  • 1/4 cup packed dark brown sugar
  • 4 tsp granulated or vanilla sugar
  • 1 large egg
  • 1/3 cup sour cream or vanilla low-fat yogurt
  • 3 tablespoons 2% milk
  • 1 tsp pure vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup graham cracker crumbs*
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/3 cup milk chocolate chips
  • 6-7 tablespoons marshmallow creme

Instructions

Preheat oven to 400ºF. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Beat in the egg then add in the sour cream and milk and mix until combined.

In a separate bowl, combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda. Gently beat the dry mixture into the wet ingredients until just moistened. Fold in the chocolate chips.

Line six muffin cups with cupcake liners. Fill the cups up about halfway with batter then spoon roughly 1 tbs of marshmallow creme into each muffin cup. Top with remaining batter. Sprinkle the tops with leftover graham cracker crumbs.

Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

*Tip – To make your own graham cracker crumbs simply place a few sheets of graham crackers into a food processor or blender and pulse until coarse and crumbly.*

 

 

Chef Emerson’s Brown Butter Blondie Bites

Blondie Bites Emme

If you love brownies you will love its vanilla forward cousin, the “blondie”. The texture and chewiness of a blondie resembles a traditional, fudgy brownie however, the cocoa is substituted for vanilla and brown sugar replaces the granulated sugar. Being a bonafide vanilla lover myself, I really enjoy the delicious flavor of a well executed blondie.

The wonderful thing about this recipe is that it’s super kid friendly so you can get your little chefs in the kitchen and let them have it! The recipe comes from a great, easy to follow cookbook for kids entitled, The Complete Cookbook for Young Chefs by America’s Test Kitchen which in my opinion, is one of the BEST cookbook publishers out there. Their recipes are always easy to follow, delicious and fail proof.

My daughter made these beauties all on her own and except for a few very minor substitutions, she followed the recipe as written.

Emme Blondie Baker

The nice thing about this recipe is that because the blondies are baked in individual muffin cups they both bake and cool much more quickly. To enhance the flavor and give the blondies a more complex, nutty flavor she decided to first brown the butter which turned out to be an excellent idea. It really added to the richness and overall flavor. She also substituted the white chocolate chips that were called for and instead used Heath® Bit o’ Brickle pieces. Needless to say, these were a big hit in our home. Enjoy!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp Kosher salt
  • 1 cup packed (light or dark) brown sugar
  • 8 tbs unsalted butter, melted and cooled*
  • 2 large eggs
  • 1 tbs pure vanilla extract or paste
  • 1/2 cup white chocolate chips or Heath® Bit o’ Brickle pieces

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In a large bowl, whisk together the brown sugar and cooled melted butter until nice and smooth. Add in the eggs and vanilla and whisk until smooth.

Add to the wet ingredients the flour mixture and use a rubber spatula to stir gently until just combined. Stir in the chocolate chips or toffee pieces.

Using a spoon or cookie scoop, divide the batter evenly among the 12 muffin cups filling them up about halfway.

Bake for about 14-16 minutes or until golden brown.

Remove from oven, place the blondie bites on a wire rack and allow to cool for at least 10-15 minutes before serving.

*To brown butter – In a light colored pan*, melt the desired amount of butter over medium heat, stirring occasionally. After 4-5 minutes the butter will begin to foam and bubble, keep stirring and watching it closely at this point. As the foaming begins to subside watch the color of the butter, once it looks slightly golden brown remove it from the heat and pour it into a bowl to cool. You will know the butter is browned and ready by the aroma, it should smell nutty and fragrant at this point.*

Warm and Cozy Cinnamon Baked Apples

baked cinnamon apples

The only thing better than biting into a crisp fresh apple is digging into warm, spiced baked apples which are not only delicious but relatively healthy. Baked apples make a great stand alone treat as well as a fantastic topping for ice cream, french toast, pancakes, waffles, toast or even chicken! They are also incredibly yummy stirred into vanilla yogurt, it makes for the perfect filling breakfast. I like to make a big batch of these apples and then keep them in the fridge so I have them on hand all week for my breakfast and snacks.

This recipe is great because nothing really needs to be exact. Feel free to add a little more cinnamon and spice or if you like your apples more “syrupy“, add a little more liquid or even a dash of maple syrup for flavor and stickiness. There really is no way to mess this recipe up so get comfortable playing around with the ingredients and flavor profile.

One quick trick to speed up the prep time is to use an Apple Corer and Slicer which makes the job so much easier. I feel that the apple slices are a little on the thick side so I like to halve them however, you can bake them “as is” just be sure to increase the cooking time. Serve the apples warm right out of the oven, at room temperature or even cold. They will keep for a few day if placed in a tightly sealed container in the fridge. Enjoy!

Ingredients

  • 2 tbs unsalted butter, divided
  • 2-3 tbs dark brown sugar
  • 3 tsp vanilla sugar or granulated sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 5 large baking apples peeled, cored and sliced to medium thickness (Honeycrisp, Granny Smith, etc)
  • 3-4 tbs water or apple cider

Instructions

Preheat the oven to 350ºF. Grease a large baking dish with 1 tablespoon of unsalted butter. Set aside.

Mix together the brown sugar, vanilla (or granulated) sugar, cinnamon and nutmeg. Toss the apples slices in the mixture and coat evenly.

Place the apples into the baking dish and add the water or cider to the baking dish. Dot the apples with the remaining 1 tablespoon of butter. Bake for 30-35 minutes or until apples are tender but not mushy.

S’mores Cookie Bars

smores bars.jpg

There is nothing quite like S’mores, they are a warm, gooey, scrumptious bite of heaven. They are without a doubt one of my most favorite desserts and they are always a crowd pleaser as well. I love this particular recipe because it makes it easy to serve them up to a bunch of people without having to make them one by one. In fact, they are so easy to make that even your kids will be able to whip these up, it’s the perfect recipe for those little budding chefs to try their hand at!

These amazing S’mores Cookie Bars comes from one of my favorite baking sites, Sally’s Baking Addiction , you can click right here to link to the original recipe. These are absolutely perfect as written, the only minor change that I made was to use bittersweet chocolate chips instead of semi-sweet because I really love dark chocolate.

Take note, when the bars are done baking, it is very important that you allow them to cool completely otherwise they will be a warm, gooey mess and very difficult to cut. However, if you don’t care about appearances, attack that pan and go crazy! I always love a nice warm S’mores so even if they have cooled and been cut, you can give them a quick zap in the microwave to warm back up. Any leftover bars will keep for about a week in a tightly covered container. Enjoy!

Ingredients

  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (about 9-10 graham crackers)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme

Instructions

Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. (There will not be enough dough to make one single layer so some chocolate chips will be exposed.)

Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature for up to 1 week.

Banana Walnut Muffins

banan muffin2

Fresh, warm muffins are always a big hit (especially with my children) and because they are so easy to make, there is no excuse to keep using those boxed versions which are filled with additives and chemicals. With just a few basic ingredients you can have a warm batch of muffins ready to be served with your Sunday morning breakfast. Make a double batch and once they are completely cooled, freeze them so that you will always have homemade muffins on hand. A quick defrosting in the microwave and it’s like they were baked fresh that day! Also, because this is such an easy recipe to follow, it’s the perfect recipe for your little budding chefs to try their hand at.

This recipe comes from a great cookbook that was put out by Williams-Sonoma entitled, “Muffins“. Sadly, it is no longer in print but you can borrow it from your local library or buy it on Amazon from 3rd party sellers. I was able to find a copy in great condition for only a few dollars. If you’re fortunate enough to come across a copy, other noteworthy recipes from this cookbook are the Chocolate Chip Muffins, Cranberry Orange Muffins and Vanilla Pear Muffins. Enjoy!

Ingredients

  • 1 1/2 cups (7 1/2 oz/235 grams) all-purpose flour
  • 3/4 cup (6 oz/185 grams) granulated sugar
  • 3/4 cup (3 ox/90 grams) walnuts, coarsely chopped
  • 1 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1/2 cup (4 fl oz/125 ml) canola oil
  • 1 large egg
  • 2-3 medium sized very ripe bananas, slightly mashed to yield 1 1/4 cups (10 oz.315 grams)
  • 3 tbs buttermilk

Instructions

Preheat the oven to 375ºF. Grease a standard muffin pan with cooking spray or use paper liners.

In a bowl, stir together the flour, sugar, chopped walnuts, baking soda and salt.

In another bowl, whisk together the oil, egg, mashed bananas and buttermilk until blended. Add the dry ingredients and beat well until evenly combined and creamy.

Spoon the batter into each muffin cup filling it level with the rim of the cup.

Bake until golden, dry and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the muffin pan to a wire rack and cool for 5 minutes. Remove the muffins from the pan and place them on  the wire rack to continue to cool. Serve warm or at room temperature.

Makes 12 muffins.

 

 

Homemade Chunky Applesauce

applesauce1.jpg

I am a HUGE fan of apples and I love to eat them every which way from Sunday. Raw, sliced on a ham sandwich, cooked alongside pork or chicken, on top of a fall salad, in cakes and cookies and as good old-fashioned applesauce. Apples are such a delicious and versatile fruit, the possibilities for using them up are simply endless. This is my favorite recipe for homemade applesauce because it’s not only scrumptious but it’s SO easy to prepare, it practically makes itself! It’s so easy that even your kids can help you make it!

I love to use a variety of different apples so that I get a more complex and interesting flavor. Some of my favorites are Honeycrisp, Granny Smith, Pink Lady , McIntosh, and Lemonade apples. Of course you can use just one variety but don’t be afraid to try out different combinations as well. Traditionally applesauce has a smooth consistency however, I really love to bite into and taste the fresh apples so I like to keep my applesauce chunky. A simple potato masher is perfect for making chunky applesauce as it allows you to control the consistency to your liking. If you prefer a smooth applesauce, simply run the cooked apples through a food mill or blend using an immersion blender or countertop blender.

Last note, feel free to adjust how much sugar you use in this recipe. You can increase, decrease or eliminate it entirely depending on the level of sweetness you prefer. You can also adjust the spices as well. I tend to go light on the ginger because it can be an overpowering, bold flavor but if you prefer to use more, go for it! You can even substitute the ginger for apple pie spice, baking spice or any other warm fall spices that you may have handy. Enjoy!

Ingredients

  • 12 medium-sized apples, any baking variety such as Honeycrisp, Granny Smith, McIntosh, etc.
  • 3 tbs apple cider or apple juice
  • 3 tbs unsalted butter, cut into small pieces
  • 1/3 cup dark brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions

Peel, core and dice the apples into large chunks.

Place the apples, cider, butter, brown sugar and spices into a large pot. Cover and simmer on low heat for 30-40 minutes or until apples are tender.

For a smooth applesauce – Blend using either a food mill, blender or immersion blender to desired consistency.

For a chunky texture – Use a handheld potato masher to mash the apples to desired consistency.

Autumn Spiced Apples

cinnamon apples

Spiced apples are absolutely one of my most favorite things in the whole world. They are warm, delicious, cozy and remind me of everything autumn which in my opinion is the best time of the year! This is one of those recipes where being accurate and measuring is completely unnecessary, I like to fly by the seat of my pants with this one. I add a “little bit of this” and a “little bit of that” until I stumble upon the perfect amount of spice and flavor. Don’t be afraid to experiment with different spices and apples, you simply cannot go wrong here. Since this is such an easy recipe to master, try letting your kids in the kitchen with you so they can give it a whirl themselves!

My favorite apples to use when I am making this recipe is a combination of Granny Smith and Honeycrisp. The Granny Smith apples add just the right amount of tartness to balance the sweetness and they hold up well when cooking. Honeycrisp apples are the perfect blend of sweet and tart and work really well in cooking as well but are also excellent apples to grab and eat raw. When making spiced cooked apples you can slice them up in nice big wedges or dice them up as I did above. To get nice, even pieces and speed up the cooking process I used my Vidalia Chop Wizard . It’s a great little gadget to quickly chop and dice veggies and fruit and it’s worth the small investment especially for those who aren’t comfortable with their knife skills.

I love to top my pancakes with a huge scoop of warm spiced apples, drizzle them with a little Apple Butter Syrup and then top it off with a nice dusting of confectioners sugar. It is the perfect Sunday morning treat especially on those cool, crisp fall days. They are also delicious stirred into yogurt or as a topping on your vanilla ice cream. Serve alongside pork, top your chicken, spread on toast or even eat them straight! They are so delicious no matter how you eat them and they are the perfect accompaniment to many dishes. Turn on your creativity and whip up a batch today. Enjoy!

Ingredients

  • 3-4 apples, any combination of varieties
  • 1-2 tbs unsalted butter
  • splash of apple cider OR apple juice
  • few sprinkles of granulated sugar
  • few pinches of ground cinnamon, apple pie spice, baking spice, nutmeg OR other spice
  • dash of pure vanilla extract

Instructions

Wash, peel and core the apples then slice or dice them up. In a small saucepan set over medium heat melt the butter. Add the apples, cider or juice, sugar, spices and vanilla extract. Cook, stirring occasionally, until the apples are tender but not falling apart. Adjust seasonings as needed and serve warm or store in the refrigerator for 3-5 days.

Chef Emerson’s Homemade Ciabatta Bread

Em Ciabatta

(Pictured above is the loaf that was made by my daughter at cooking school)

What is more delicious than the smell of fresh homemade bread? How about fresh homemade bread that is baking right in your own oven? This simple recipe comes directly from the children’s cooking class at Sur La Table that my daughter has participated in for the third year in a row. This recipe requires a little advanced preparation as you need to prepare the “sponge“, a fermented bread starter, the day before but once that is ready to go it’s really a very easy recipe for both kids and adults to make. The end result is a delicious, crusty, warm loaf of bread perfect for sandwiches or as a side to your meal.

Ciabatta, pronounced [tʃaˈbatta], is one of my most favorite breads. I love the crusty cracked outside and the soft, delicate inside. The word ciabatta is Italian in origin and translated it means, “slipper” which is descriptive of this bread’s distinctive flat, tapered shape. Ciabatta bread originated in the region of Italy known as Liguria and quickly spread across the country in popularity. Depending on the region of Italy you are in, ciabatta bread can vary in its texture from soft and porous to a more crunchy, firm crust with a dense crumb. Here in America it is easily found in most supermarkets and bakeries and has what is commonly known as an “open crumb” structure. This is due to the use of a sponge, otherwise known as a “starter“, that is added into the dough preparation. Regardless, it is a wonderful and delicious bread that is the perfect accompaniment to any meal. Enjoy!

Ingredients

For the sponge

  • 1/8 tsp active dry yeast
  • 2 tbs warm water (110°F to 115°F)
  • 1/3 cup water, room temperature
  • 1 cup ( 4 1/4 ounces) unbleached all-purpose flour

For the bread

  • 1/2 tsp active dry yeast
  • 2 tbs warm whole milk (110°F to 115°F)
  • 2/3 cup water, room temperature
  • 1 tbs extra-virgin olive oil
  • 2 cups bread flour OR unbleached all-purpose flour, plus more for dusting
  • 1 1/2 tsp sea salt

Instructions

To make the sponge – In a medium mixing bowl, stir together the yeast and warm water and let stand for 5 minutes until the yeast dissolves. Mix in the room temperature water and flour until well incorporated. Cover the bowl with plastic wrap and let the sponge stand at room temperature at least 12 hours and up to one day.

To make the bread – In a small bowl stir together the yeast and milk and let stand for 5 minutes or until it looks creamy and a little bubbly.

In the bowl of a stand mixer fitted with the dough hook, blend together the yeast mixture, sponge, water, oil and flour at low-speed until the flour is just moistened.

Beat the dough at medium speed for 3 minutes. Add the salt and beat for another 4 minutes on medium. Turn the dough out into a large bowl coated with olive oil. Cover with plastic wrap and let the dough rise at room temperature until it’s doubled in size, about 1 1/2 hours. The dough will be bubbly and quite sticky.

Line a rimless baking sheet with a 12X12″ piece of parchment paper and generously dust with flour. Turn the dough out onto a well floured work surface and cut in half using a bench scraper or knife. Transfer the halves to the prepared baking sheet and form into irregular ovals about 9″ long. Dimple the loaves with floured fingers and dust the tops with flour. Cover the loaves with a damp kitchen towel. Let them rise at room temperature until almost doubled in size, about 1 1/2 hours.

About 30 minutes before baking, preheat the oven to 425°F and place a pizza stone in the center of the oven.

Transfer the loaves on the parchment paper sheet to the pizza stone. Bake until pale golden and the loaf sounds hollow when the bottom is tapped with a finger, about 20 minutes. Using a large spatula, transfer the loaves to a wire rack to cool.

Chef Emerson’s Almond Vanilla Chocolate Chip Bundt Cake

Em cake 5

If there is one thing my daughter loves to do it is bake and now that she’s getting older, she is almost 10 now, she really loves to work independently on her kitchen creations. I try to give her as much space as she needs during her time in the kitchen assisting only as needed with measuring and baking tips. Don’t be afraid to hand over the reins to your little baker, the only way for them to learn and grow in the kitchen is for them to do the work on their own.

This recipe was adapted from one of my daughter’s favorite cookbooks, The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us by Rosanna Pansino who also happens to have a really great YouTube® baking channel. It’s a simple to follow recipe so it is great for kids to try on their own. The original recipe is for a lightly lemon flavored pound cake however, my daughter Emerson isn’t fond of lemon so she decided to change-up the flavor profile. She eliminated the lemon zest and instead used a little less vanilla extract while adding in some almond extract. Then she decided to incorporate some mini chocolate chips as well because in her world, everything is better with chocolate! If you wish to make the original recipe simply use 2 teaspoons of pure vanilla extract and 2 tablespoons of finely grated lemon zest instead of the chocolate chips and extracts combination.

One small tip to ensure that you chocolate chips are evenly dispersed throughout the cake, lightly dust them in flour before adding them to the batter. Chocolate chips have a tendency to sink to the bottom of batter however, a light dusting of flour will help to suspend them nicely throughout the finished cake. Enjoy!

Ingredients

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 3/4 tsp baking powder
  • 1/4 tsp Kosher salt
  • 2 1/2 sticks (10 ounces) salted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract or paste
  • 1/2 tsp pure almond extract
  • 1 cup milk
  • 1/2 cup mini chocolate chips
  • confectioner’s sugar, for dusting

Instructions

Preheat oven to 325ºF. Grease a bundt ban with cooking spray and lightly dust with flour.

In a medium bowl, whisk together the flour, baking powder and salt. Place the mini chocolate chips in a small bowl and very lightly dust them with flour. Set aside.

In the bowl of a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the vanilla and almond extracts.

On low-speed, alternate adding the flour mixture and the milk, beginning and ending with the flour mixture. Add the mini chocolate chips and mix until just incorporated.

mixer pic

Pour the batter evenly into prepared bundt pan. Tap the bottom of the pan on the work surface to get rid of any air bubbles. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

em cake 4

Cool in the pan on a wire rack for 15 minutes. If needed, loosen the sides of the cake from the pan with a small butter knife. Carefully turn the cake out of the pan into a wire rack and allow to cool completely. Lightly dust with confectioner’s sugar before serving.

Em Cake 3.jpg

**Tip – To quickly bring eggs to room temperature, gently place them into a bowl of hot tap water and allow them to sit for a few minutes.**

Homemade Fudge Pops

fudge pops2

Since I was a little girl one of my most favorite summer treats have been fudge pops. They are frosty and creamy and just so delicious. As yummy as they are though, anything that is store-bought is always made with extra fillers and icky ingredients so when I saw this recipe for homemade pops and realized just how easy they were to make we had to give them a whirl! I promise you, once you have these pops you might never go back to the prepackaged ones again!

This fudge pop recipe comes from “Everyday Food with Sarah Carey” and it’s just so quick and simple to make that you won’t believe it. (**see video below**) In fact, my daughter actually made this batch herself, I just assisted with the pouring because the mixture is very hot.

I have made these quite a few times now and while the original recipe calls for whole milk and heavy cream, I actually prefer them just a little lighter so I like to use 1% milk and half-n-half. I think that the “mouth taste” with the lighter ingredients is just a little better but feel free to make these however you wish. Either way they will be refreshing and delicious. Enjoy!

Ingredients

  • 2 tsp cornstarch
  • 1 1/2 cups milk, divided
  • 1 1/3 heavy cream or half-n-half
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp Kosher salt
  • 2 tsp pure vanilla extract

Instructions

In a 2 qt saucepan whisk together the cornstarch and 2 tbs of the milk until smooth. Then whisk in the remaining milk, cream, sugar, cocoa and salt. Bring to a boil over medium-high heat while stirring constantly, cook for 1 minute. The mixture will begin to thicken up considerably at this stage.

fudgemixture

Stir in the vanilla and transfer the mixture to a large pouring vessel such as a measuring cup. Fill the ice pop molds and freeze until solid, at least 6 hours. Before serving, run the molds under hot tap water to release the pops.

fudge pops mixture

 

Video courtesy of “Everyday Cooking”