Frozen Fudge Pops Makes 6 to 8 standard-sized pops A real treat on a hot summer day, these pops take less than 10 minutes to make and are much better than any commercial brand. This recipe can also be served chilled, as a simple and delicious chocolate pudding. 2 Tablespoons cornstarch 1 cup hot (not boiling!) water 6 Tablespoons (2 1/2 ozs.) sugar 2 Tablespoons unsalted butter 2 ozs. unsweetened chocolate, coarsely chopped 2 ozs. bittersweet chocolate, coarsely chopped Dash of salt 1 teaspoon pure vanilla extract -- Stir the cornstarch into the hot water and continue stirring until completely dissolved, about 1 minute. -- Pour the cornstarch mixture into a small saucepan and add all other ingredients except vanilla. Turn the heat to medium-high and whisk constantly until mixture starts to thicken, 3 to 5 minutes. Continue whisking until the mixture has the texture of a pudding, about 1 minute. Remove from heat immediately and continue whisking for another minute or so until mixture cools down somewhat. -- Divide mixture equally among 6 to 8 standard-sized frozen pop forms. Freeze at least 4 hours before serving. Storage Up to 1 week in the freezer or, if serving as a pudding, up to 2 days in the icebox. If using as a pudding, place plastic wrap directly on the surface of each serving to prevent a skin from forming. OTHER FROZEN AND CHILLED RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!