Recipe

• Several recipes for fudge pops are available on Internet cooking websites as well as in cookbooks. The essential ingredients in a fudge pop are those providing a chocolate flavor and a thick texture so it's not watery. Many involve simply freezing instant pudding, since the powder in the pudding mix contains both chocolate flavor and thickeners. Others prefer using cocoa powder to impart a stronger chocolate flavor and cooking with cornstarch and butter to add body. Decide how much time you have and what cooking resources are available to you to determine which version is right for you, then refer to one of the recipes listed in "References."
  
  

Popsicle Molds

• Frozen pops need to be poured into some kind of mold before being stored in the freezer to cool and harden. The mold should be large enough to provide a single serving, be made of a material that will not shatter from changing temperature (such as glass) and have a handle to grasp while eating. Kitchen appliance or home goods stores sell pop molds made of durable plastic or silicone and with handles incorporated into the design. You also can make simple molds at home using small paper cups, tinfoil and pop-sickle sticks. Pour your fudge liquid into paper cups, filling them three-quarters of the way. Cover cups with pieces of tinfoil and poke a pop-sickle stick into the center of eac. When the pops have hardened and are ready to eat, peel off the tinfoil and tear away the paper cup mold.