Wise Traditions Fudgsicles

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

1. Have an ice pop mold with 10 cavities (or 10 individual molds) on hand.
2. 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.
3. 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.
4. 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.
5. Off heat, whisk in the vanilla and scrape the mixture into the pitcher (for immediate filling) or into the bowl to cool.
6. 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.