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!


  • 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


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.


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”

Leftover Ganache? Do This!


This weekend I decided to bake my husband an awesome Rocky Road Cake for Father’s Day and even though it was overflowing with yummy ganache goodness, I still had a bowl full of leftovers. You better believe there was NO way I would be throwing out perfectly awesome ganache, in this case, loaded with marshmallows and toasted walnuts! So I set it aside for later when I had time to think about how I wanted to use up what was left.

There are so many wonderful things you can do with any extra ganache you may have, in fact, soon after I made the cake I warmed some of the ganache and poured it all over a bowl of chocolate ice cream for my husband. It was the most decadent and delicious hot fudge sauce imaginable. Then, after chatting with a friend on FB who suggested I make truffles, I was inspired to write a quick blog with some ideas for other things you can do with leftover ganache. Shout out to Michelle G. for giving me the great idea, thank you!! xo

Truffles – Once the ganache is chilled you can scoop it out into little truffle balls. Dust them in cocoa powder or roll them in chopped nuts or shredded coconut and you have a perfect little candy treat.

Chocolate Dip – Warm the ganache and use it to dip your favorite goodies in. Things like brownies, cookies, candies, or even Rice Krispie Treats work great! Sprinkle a little crushed cookie or nonpareils on after dipping and you’ve just turned a simple treat into something much more decadent.

Fudge – If you have plain leftover ganache simply warm it up a bit and then stir in whatever mix-ins you prefer such as: nuts, sprinkles, candies, or even dried fruit. Spread in a pan and chill until firm then cut into bite sized pieces. I personally LOVE dried cranberries mixed into my fudge, especially around the holidays!

Chocolate Mousse – Add a little heavy cream to the leftover ganache and whip in a stand mixer until it reaches a mousse like consistency. Spoon into cute serving glasses and serve with a dollop of whipped cream!

Chocolate Fondue – Warm the ganache and serve it in a small bowl as a fondue alongside a plate of pretzels, pound cake, fresh fruit, cookies, or marshmallows for dipping.

Frosting/Filling – Use the leftovers as frosting for a batch of cupcakes. Better yet, use the ganache as a delicious filling inside of your cupcakes.

If all else fails and you don’t have the time or energy to use it up right away, simply freeze it to be used at a later time. Either wrap it tightly in a plastic wrap, if the ganache is already firm, or seal in an airtight container. To thaw it out, place a metal or glass bowl over a pot of simmering water on the stovetop and add the frozen ganache. Continue to stir it as it melts down, once it’s thinned out and smooth it’s ready to be used.



Brown Butter Chocolate and Vanilla Krispie Treats


Although a super simple, age old recipe Rice Krispie Treats remain one of the easiest and yummiest desserts out there. It’s also one of my favorites!! Like most everyone, I use to default to making the traditional Rice Krispie Treat recipe that was always on the side of the box and while they were good I knew they could be better. I find the original cereal box recipe to be a little too dry and by the next day the treats were usually pretty hard.

A few years ago I came across a recipe for Brown Butter Krispie Treats and I jotted it down on a napkin and tossed it in my recipe binder. It’s since become my one and only “go to” Krispie Treat recipe and everyone always loves them. The brown butter and fresh vanilla bean is what really sets these treats apart and makes them sing!

I’ve tinkered around with the recipe over the years and this version is one that I thought would make for an interesting twist as well as a nice presentation. I used equal parts Rice Krispies and Cocoa Rice Krispies but feel free to play around with the ratios to find the balance that pleases your palate.


  • 1 cup (2 sticks) unsalted butter
  • 1 vanilla bean, split and scraped
  • 18 oz of large marshmallows
  • 4.5 cups Cocoa Rice Krisipies cereal
  • 4.5 cups Rice Krispies cereal


Melt the butter in a large pot over medium heat. As the butter cooks it will begin to foam and then it will bubble and crack. Cook until it’s fragrant and brown, about 5-8 minutes.

Turn the heat to low and stir in the vanilla bean.

Add the marshmallows and continue to stir over low heat until completely melted.

Remove the pot from the heat and add the Rice Krispies, in three batches, to make it easier to stir and mix.

Lightly spray a 9X13 dish with cooking spray. Pour the mixture into the pan. Using a piece of wax paper, lightly sprayed with cooking spray, press down the mixture into the pan.

Allow the treats to cool 1.5 – 2 hrs before cutting and serving. Do NOT place in the fridge, they will become hard and dried out. Store at room temp in a covered dish and they will keep nicely for 3-5 days.

**TIP** – Do not throw out your vanilla bean pod. Scoop 1-2 cups of granulated sugar into an air tight container, bury the vanilla pod, and in a few weeks you’ll have “vanilla sugar” which is excellent in place of plain sugar in all of your baking recipes. Every time you have a used vanilla pod, throw it into the sugar container. The more pods, the stronger the vanilla flavor that will be imparted into the sugar.