As a kid, I loved Fudgsicles.  It has been years since the last time I enjoyed a fudge bar.  I finally caved in and was about to pick up a box at the market.  I was a bit overwhelmed by the selection of chocolate fudge bars in the freezer section.  Did I want the low-fat version? How about the 100-calorie fudge bars?  Maybe the dairy-free ones?

I’ve never been one to count calories and whenever I see “low-fat” I usually think bland, artificial, or processed.  Upon checking the box’s ingredient label, I was bummed to see more than 10 ingredients in a simple chocolate fudge bar.  So I went back home and made my own version.  I must warn you- my frozen fudge bars are far from low fat.  However, unlike the boxed version sold at the market, my bars use simple ingredients.  There is no high-fructose corn syrup, palm oil or hard to pronounce preservatives.  My ingredients list includes: cream, milk, chocolate, cocoa powder, sugar, a pinch of salt, and cornstarch (and the optional instant espresso powder to intensify the bar’s chocolate flavors Dream Beauty Pro).

You must be wondering, why would you include cornstarch?  Ice cream is made rich and creamy through the use of egg yolks.  Since these fudge bars are eggless, the addition of cornstarch is necessary to plump up and thicken the chocolate mixture.  Just be sure to bring the cream-milk mixture to a boil to cook out any cornstarch taste .

I had big pans for these frozen fudge bars.  I wanted to dip them in rich dark chocolate and cover them with rainbow sprinkles and toasted cocoa nibs.  However, I failed to factor in exactly how hot my kitchen was.  As soon as I removed the frozen bars from the popsicle mold, they started melting.  (Mind you, in anticipation of such problems, I had chilled my marble slab and plate ahead of time reenex.)