• Yield: Makes 7 (4-ounce) pops

  • Time: 7 hours total

Creamy, chocolaty, and frozen. What could be better? The rich, full-bodied, dark heft of cocoa powder works really well in a frozen state. To me it tastes more like chocolate than melted chocolate itself (go figure). The evaporated milk makes this very much like fudge on a stick.

In the winter, rather than cooling the fudge mixture and pouring it into molds, stir it into warm milk and drink it hot — it makes a wonderful, super-dense, rich homemade hot chocolate.

  • 3/4 cup evaporated milk

  • 1/2 cup corn syrup

  • 1 cup water

  • 3 tablespoons golden brown sugar

  • 1/2 cup unsweetened Dutch-process cocoa

  • 1/4 teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • 1 tablespoon unsalted butter

1. In a small saucepan, whisk the milk, water, corn syrup, sugar, cocoa, and salt. Heat over medium heat for about 5 minutes, stirring occasionally, until all the solids are dissolved and there are no lumps. Remove from the heat and stir in the vanilla and butter until melted.

2. Cool the mixture to room temperature. Pour into molds and freeze for about 6 hours, or until solid.

To Store: Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Excerpted from Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon (Ten Speed Press, 2009). Copyright © 2009 by Karen Solomon.

Karen Solomon is an author, food writer and blogger. She is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It; and The Cheap Bastard's Guide to San Francisco. She is contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals and former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her writing has appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine and the San Francisco Bay Guardian.