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One of our community members, Catherine Trudel, substituted white sugar, chocolate and corn starch in this fudgesicle recipe and made it into the kind of treat we’d recommend!
INGREDIENTS
- ¾ cup coconut sugar – Catherine thinks maple syrup would work just as well
- ¾ cup carob powder
- 1 ½ tablespoons arrowroot powder
- ⅓ teaspoon salt
- 3 cups milk – we’d recommend full fat, raw milk
- ½ teaspoon pure vanilla extract (optional)
Learn about why we don’t recommend chocolate, and see a list of the natural sweeteners we’d recommend. We agree with the points made in this article Why You Should Use Arrowroot Instead Of Cornstarch written by Brittney Thomas.
DIRECTIONS
- Have an ice pop mold with 10 cavities (or 10 individual molds) on hand.
- Have a silicone spatula near the stove and either a heat proof pitcher or glass measure to pour the mixture into the molds while hot (into heat proof or silicone molds) or a bowl to cool the mixture before spooning it into molds.
- Combine the sugar, carob, arrowroot powder, and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining milk.
- Bring the mixture to a simmer over medium heat, stirring with the whisk — constantly scraping the bottom, sides, and corners of the pot — until the mixture begins to bubble a little at the edges. Continue whisking and cooking for 2 more minutes.
- Off heat, whisk in the vanilla and scrape the mixture into the pitcher (for immediate filling) or into the bowl to cool.
- Line a tray with wax paper. Fill a container with warm water deep enough to dip the full height of your molds. Dip the mold long enough to release a fudgesicle when you pull on the stick. Remove and set fudgesicles on wax paper. Wrap each in a piece of wax paper and/or put them in a re-sealable plastic freezer bag and return them to the freezer until serving.
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