Summertime makes me feel so nostalgic for my sunny, Santa Cruz childhood. So I wanted to share a treat with my daughter that I hadn’t had in years. FUDGESICLES! When I decided to develop a recipe for this childhood favorite I had no idea just how easy it would be to attain. My lifestyle commands me to write most of my own recipes so you know that there is butter in this nourishing, whole food treat.
Recipe yields 3 cups of fudgesicle base. Please use organic ingredients!
2 Cups Whole Milk ( My preference is Raw milk. More about why that is later.)
3 Pastured Egg Yolks
1/3 Cup Maple Syrup
1/4 Cup Coconut Sugar
5 Teaspoons Corn Starch
1/4 Teaspoon Salt
1/4 Cup Cocoa Powder
3 Tablespoons Pastured Butter
1 Teaspoon Vanilla Extract
Combine all ingredients in a medium sized saucepan and whisk thoroughly. Cook over medium heat while whisking continually. When the mixture begins to thicken pay close attention and continue whisking until the mixture is thick enough to see trails from the whisk. Take the pan off the heat and place it in an ice bath to cool. Continue whisking every so often. When the mixture is cool to the touch it is ready to be poured into the popsicle molds. Freeze overnight for best results.