LAVENDER Fudge Pops

Makes 8 (2-ounce) popsicles

Prep time 15 minutes

Cook time 8 minutes

Ingredients:

    •    1/2 cup unsweetened cocoa powder (natural or Dutch-processed)

    •    1/2 cup granulated sugar

    •    1 tablespoon cornstarch

    •    1/4 teaspoon kosher salt

    •    2 cups dairy or non-dairy milk

    •    1/2 teaspoon vanilla extract

Instructions:

 • Combine the dry ingredients. Place 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 teaspoon kosher salt in a medium saucepan and whisk to combine, breaking up any clumps.

• Whisk in the milk. Slowly whisk in 1/2 cup of the milk or non-dairy milk and whisk until smooth. Whisk in the remaining 1 1/2 cups milk until smooth.

• Simmer the mixture until thickened. Bring the mixture to a simmer over medium heat, stirring constantly with a rubber spatula to prevent the milk from burning. Simmer until the mixture thickens and coats the back of the spatula (it should be the consistency of chocolate sauce), about 1 minute. Remove from the heat and stir in 1/2 teaspoon vanilla extract. Let cool, stirring occasionally, for 5 minutes. The mixture will continue to thicken as it cools to become the consistency of warm pudding.

• Divide between popsicle molds and freeze. Divide the mixture between 8 (2 to 2.25-ounce) popsicle molds. Insert a popsicle stick in each mold and freeze until completely solid, at least 6 hours.

• Un-mold and serve. Run cool water over the molds to un-mold and serve.

The popsicles can be frozen for up to 3 weeks.

Enjoy!