Summer is approaching! I excitedly went into my kitchen to make one of my favorite summer treats, Almond Milk Fudge Pops, when I spotted a bag of white chocolate chips in my pantry. It was almost like they were speaking to me. “Don’t make the same fudge pops that you make every year. Make white chocolate fudge pops instead.” You can’t ignore food when it’s talking to you. Okay, I can’t ignore food when it’s talking to me, especially when the food is right.
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I tweaked my fudge pops recipe to create this recipe. This recipe is really easy. I admit that it is a little more time consuming than I prefer, but worth the time. If you’re looking for a quicker version, try my pudding pops recipe. That recipe comes together in minutes plus freezer time.
I start with a medium-sized sauce pan on medium heat. Once the sauce pan is gently warmed, I add the white chocolate morsels, sugar, corn starch, and almond milk. I start simmering and whisking making sure that the cornstarch dissolves completely. Gradually, the white chocolate morsels melt, and they all come together much like a custard. I cook it on medium until is thickens enough to coat the back of a spoon. At that point, I pull it off of the heat and add the butter and vanilla extract. I stir the butter and vanilla into the mixture until the butter is completely melted and mixed throughout.
I find that a bowl, pitcher, or measuring cup with a spout makes it a good bit easier to pour into freezer pop molds. Once the molds are filled, I pop them into the freezer for several hours or overnight.
Are you ready to make some white chocolate fudge pops? Check out the recipe below!
Ingredients
- 1 cup White Chocolate Morsels
- 1 1/3 cup White Sugar
- 4 TBSP Cornstarch
- 5 cups Almond Milk
- 2 TBSP Salted Butter
- 1 tsp Vanilla Extract
Instructions
- Start with a medium sauce pan on medium heat.
- Once the sauce pan is gently warmed, add the white chocolate morsels, sugar, corn starch, and almond milk.
- Start simmering and whisking making sure that the cornstarch dissolves completely.
- Gradually, the white chocolate morsels melt, and they all come together much like a custard.
- Cook it on medium until is thickens enough to coat the back of a spoon.
- At that point, pull it off of the heat and add the butter and vanilla extract.
- Stir the butter and vanilla into the mixture until the butter is completely melted and mixed throughout.
- You may choose to pour the mixture into a container with a spout to more easily fill the freezer pop molds.
- Pour the mixture into the freezer pop molds.
- Freeze the pops for several hours or overnight.
- Once they are completely frozen, run the molds under warm water to help to release them from the molds.
- Enjoy!
A white chocolate twist on a fudge pop!
