Recipe: Homemade Fudge Pops!

Who doesn’t love a frozen fudge pop? I was a BIG fan of them when I was younger so I worried that a knock-off “real food” version wouldn’t taste as good as what I remembered…but, oh was I wrong! And in case we need any proof my 8-year-old actually told me I was “acting like a kid” while we were eating them together for the first time. Oops – I must have gotten a little messy and proclaimed how good it was one too many times. :)

Real Food Fudge Pops

Sponsor Shoutout: Molly’s Suds

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4.5 from 11 reviews
Homemade Fudge Pops
Serves: 10 - 2 oz. popsicles
  1. In a medium sized bowl whisk together the syrup, cocoa powder, and vanilla until thoroughly combined and there are almost no clumps left. Slowly whisk in both the yogurt and milk.
  2. Pour into the popsicle molds, add a popsicle stick, and freeze. When you are ready to dig in, run a little bit of warm water on the outside of the molds to loosen them up so the popsicles come out easily. Enjoy!
We recommend organic ingredients when feasible.
Popsicle Mold

My Favorite Popsicle Mold

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  • Comments

    1. Patty |

      Hi! I made these and they turned out nicely. One question – When I went to buy “special dark” variety cacao powder (as suggested) the only one I could find said “processed with alkali”. Is this the kind she uses (it was Hershey’s brand) or is there another special dark variety that doesn’t process with alkali?
      Thank you!

    2. Michelle |

      I’m getting a 404 on the Molly Suds links. Maybe it’s just me?

    3. Michelle |

      Oops, sorry. Just realized that the post isn’t new!

    4. Tina |

      How do you half this recipe :)

    5. Johanna |

      OH MY. I just made these and put them in the freezer for a treat for tomorrow (for the KIDS of course) and there was a little extra that wouldn’t fit in the popsicle mold. It just didn’t seem morally or environmentally right to throw it out, so I put it in a fancy glass and downed it. My kids are going to go NUTS for these! Thanks!

    6. Lisa |

      Has anyone tried these with nut. Soy or coconut milks? We are dairy free

      • Amy Taylor (comment moderator) |

        Hi there. We have not but I think coconut milk would work well.

        • Jackie |

          I have made these with coconut milk and almond milk — both very good!

    7. Laura |

      I am going to try them with almond milk and fair trade organic cocoa powder when we get home from camping.

    8. Traci |

      where can i get these popcicle set?

      • Amy Taylor (comment moderator) |

        Hi Traci. Just click on the picture and it will link you to the product on Amazon.

    9. Deanna |

      Thoughts on using an already sweetened and flavored vanilla (stonyfield farms) yogurt? Then you would only need 3 ingredients – yogurt, cocoa, and milk.

      • Amy Taylor (comment moderator) |

        Hi Deanna. Lisa doesn’t use sweetened or flavored yogurts. You can, of course, but you are looking at more ingredients (in the yogurt) and a lot of added sugar.

        • Deana |

          Gotcha! Just wondering, is nutrition info available for this recipe? 2/3 cup of maple syrup is a lot, and I was wondering how many grams of sugar that would be. I looked it up and it is approximately 140 grams of sugar, but I wasn’t sure if I got that right. The yogurt I was considering using (Stonyfield Farms) is organic and only has 30 grams of sugar for 1 cup of yogurt. I wonder if I would need to add something to make the pops sweeter since it has less sugar than the maple syrup.

          • Cara |

            Thanks for asking Deanna, I am curious too, I just made Lisa’s homemade ice cream tonight and for the chocolate I used 8 Tablespoons of pure maple syrup and 4 Tablespoons of cocoa powder to 1 and 1/4 cup whole milk and 1 and 1/4 cup heavy cream, it was delicious but not overly sweet or overly chocolatey. I can see where making the “fudge” bars would require the amount of maple syrup. The original fudge pop has 80 calories and 5 grams of sugar per pop, this would be over 14 grams of sugar per pop.

          • Amy Taylor (comment moderator) |

            Hi again. So, you want to sub it for the maple syrup. I read the comment too fast. :) Yes, maple syrup has about 14 grams of sugar per tablespoon so it does add up to a lot of sugar over-all. We’ve not tried to use just a sweetened yogurt but I would suspect that the end product might not be quite sweet enough. Let us know if you give it a try.

    10. Alicia C |

      I love your cookbook and this site! My daughter does not like yogurt, do you think sour cream would work in its place? Thanks

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