My husband, so used to an abundance of baked goods hanging around our kitchen, is not really easy to impress anymore. When we first started living together, he was thinner, hungrier, and a batch of botched muffins would be gobbled up as soon as it came out of the oven and I would be proclaimed the next Ina. Now, he’ll come home from work, casually stroll over, silently have a slice of cake or one cookie, and won’t comment, until asked. I usually get a nonchalant, “of course it was good, your stuff is always good, I’m just so used to it being good”.
So when I see him get really into something I’ve made, and harass me for more, I know that the recipe is truly unique and impressive. Enter, these buttery, caramelized chocolate fudgesicles. He stood - not kidding here - with his head in the freezer (where our 2yo wouldn’t see him, so he wouldn’t have to share…) and ate two. The next day, when I was shooting (this is why there are only three in a few of the photos) he hovered over me waiting for a third. We both agreed these were so different than anything we’d had before and likened them to werther’s original caramels (the smooth texture! the caramel taste!), but even better.
My love affair with caramelized white chocolate dates back a little over a year. It’s such a simple trick: you take white chocolate, bake it on low for a few hours, stirring frequently, and it gradually turns amber in color, and incredibly complex in taste. I buy packs of white chocolate now, caramelize and then keep it in my pantry for so many different uses (I have a few listed below).
The first time I made these they came out a bit icy so I went back to the drawing board. I remembered a trick I had read about how Italians made gelato with cornstarch and decided to try it. It made all the difference! The resulting texture when frozen is smooth, silky and oh - so, SO wonderful on the tongue. The deeply complex caramel taste from the sweet white chocolate is just delightful. I am really pleased with how these turned out and cannot wait to hear from those of you that try it!
Caramelized White Chocolate Fudgesicles
Recipe makes 5 small popsicles, can easily be doubled.
This is the mold set I used to make my popsicles.
You can make the caramelized white chocolate yourself (see below) or you can buy it to speed up your process. Here is a fantastic source (these are the guys that came up with the caramelizing method so you know the chocolate is gonna be amazing).
If you decide to make it yourself, I recommend making the caramelized white chocolate the day, or even a few days before. Use about 4oz chocolate (or more, it’s lovely stuff to have on hand for everything from buttercream, ganache, or to add to cookies) and follow the directions here. I have a step-by-step on IG stories you can check out. I use Lindt white chocolate (readily available at most grocery stores or buy a pack for a good price here) when I make mine.
¼ cup heavy cream
3.5 oz caramelized white chocolate, chopped
¼ cup sugar
1 cup milk
1 tablespoon milk + ½ tablespoon cornstarch
½ teaspoon pure vanilla
First you’ll make a ganache by warming the heavy cream until it bubbles at the sides, then pouring it over the chopped chocolate. Give it a few minutes to rest, then stir until smooth. It will be thick.
Warm the milk, sugar and salt together in a pot. Once the sugar has melted, add the ganache and whisk until combined.
In a small bowl whisk together the 1 tablespoon milk and cornstarch, add it to the pot.
Allow the mixture to cook for 5 minutes or so, until you notice it starting to thicken. Once thick, shut off heat and stir in vanilla.
Allow mixture to cool before pouring into molds. It may develop a thin film on top (as a pudding would) so whisk before pouring into molds and freezing.
Sea Salt Dark Chocolate Shell
Note: This amount should fully cover the five popsicles the recipe above makes. If you just want to do some drizzle lines like the second two photos, halve this recipe.
4 oz dark chocolate
2 tablespoons coconut oil
Sea salt flakes
Before you begin the chocolate coating process, have your fudgesicles removed from their molds and frozen again for at least 4 hours to prevent them from melting while you coat them.
Plan to work near the freezer. Place a sheet pan or cake pan in the freezer and line it with parchment paper.
Melt the chocolate over a double boiler, or in 15 second increments in the microwave stirring frequently.
Add the coconut oil and stir until smooth.
Drizzle or pour the sauce onto the fudgesicles and sprinkle with sea salt immediately. The chocolate will set within a minute or two.