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S’mores Fudgesicles

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These are such a fun & delicious treat – perfect for summer, but can be made anytime! They come together quickly, the hardest part is waiting for them to freeze.

You can make these as simple fudgesicles or dress them up in homemade marshmallow cream, chocolate drizzle & graham cracker crumbs.

These are also SO versatile – we made them dairy free, but you can use dairy too! Just sub the coconut cream for heavy cream or half & half.

The marshmallow comes together easily – and they are good for you! Raw honey, protein and amino acids from high quality gelatin – the perfect little snack. You’ll actually end up with a pan or two of nourishing marshmallows you can add to coffee, cocoa or just snack on. Reserve some of the cream to top the fudge pops – but be quick because it sets up quickly. I have more info on marshmallows and why we incorporate them into our diet here.

FUDGEPOP BASE:

+ 1 can coconut cream (can use coconut milk, but it’s less creamy)

+ 8oz chocolate chips of choice

+ 3 tbsp dark cocoa powder

+ ¾ cup milk (we used oatmilk)

+ Combine ingredients in a medium saucepan over medium-low heat. Whisk frequently until chocolate chips are melted and mixture is smooth. No need to simmer or boil. Remove from heat and let sit 10-15 mins to cool. Place your sticks for your popcicle mold in a dish of warm water.

Fill silicone popcicle mold, add sticks and freeze for 6 hours or overnight.

MARSHMALLOW CREAM:

Here’s the recipe we use that takes about 20 mins start to finish:
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+ Combine 1 cup of filtered water and 1/2 cup of grass-fed gelatin in large mixing bowl and let sit to bloom while you heat the other ingredients.
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+ Combine the following in a medium saucepan:
3/4 cup water
1 1/8 cup or 350g raw honey
splash of vanilla or vanilla paste
pinch of sea salt
+ Heat over over medium-high heat on the stove, whisking frequently for about 10 minutes.
⠀⠀⠀
+ Start mixing gelatin on low and slowly add in the hot honey mixture. Increase to high speed (if using a kitchen-aid, cover with a towel to reduce splatters) and mix for about 10-15 minutes or until it looks marshmallowy. When you lift the whisk and see soft peaks form, it’s done.

TO PUT TOGETHER:

When marshmallow mixture is done, remove fudge pops from mold and transfer to parchment paper or cutting board.

Spoon ¼ cup or a generous scoop of marshmallow cream onto each fudge pop.

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NOTE: Transfer remaining marshmallow cream to parchment lined baking dish (we use 9×13 + 9×9 size). Let cool for an hour or in the fridge (or overnight) then cut into squares and toss with a little arrowroot powder or cocoa powder to make them less sticky. Store in a glass jar or gallon Ziploc bag. They last about a week, maybe a little longer, but we tend to eat them in a few days.

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Back to the s’mores fudge pops:

+ Drizzle chocolate sauce over lower portion of each popsicle – we found a dairy-free option at our local Natural Grocers – just use your favorite!

+ Crush a graham cracker into crumbs in a ziploc bag then sprinkle over chocolate drizzle.

+ Grab your culinary torch and caramelize the marshmallow cream. That’s it!! Go enjoy your s’mores-inspired fudge pops!!

I hope you enjoy these as much as we do!! If you make a batch, tag me @happymamaessentials – it makes my day when you try the recipes we share! Pin for later!!

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