PREP: 25 minutes COOL: 45 minutes FREEZE: 3 hours STAND: 10 minutes MAKES: 9 fudge pops

Classic Fudge Pops

What You’ll Need

4 oz. bittersweet or semisweet chocolate, coarsely chopped

2¾ cups milk

¾ cup sugar

3 Tbsp. cornstarch

2 Tbsp. unsweetened Dutch-process cocoa powder

⅛ tsp. sea salt or kosher salt or dash regular salt

1 tsp. vanilla

Melted chocolate and miniature semisweet chocolate pieces or crushed cookies (optional)

How to Make It

1. In a medium saucepan cook and stir bittersweet chocolate over low heat until melted. Gradually whisk in milk. Meanwhile, in a small bowl stir together sugar, cornstarch, cocoa powder, and salt. Whisk sugar mixture into chocolate mixture.

2. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Cool 45 minutes. Whisk mixture until smooth.

3. Spoon mixture into nine 3-oz. freezer-pop molds.* Add sticks; cover and freeze 3 to 4 hours or until firm. Let stand 10 minutes before unmolding. If desired, dip pops in melted chocolate and chocolate pieces or shortbread cookies.

*Recipe Note: If you don’t have freezer-pop molds, use 3-oz. wax-lined paper cups instead. Spoon chocolate mixture into cups; cover each top with a piece of foil. Using a small sharp knife, make a slit in each piece of foil. Insert wooden crafts sticks into slits. Freeze and serve pops as directed.

PER POP: 179 cal., 6 g fat (4 g sat. fat), 6 mg chol., 68 mg sodium, 30 g carb., 1 g fiber, 3 g pro.