Fudgesicles
This recipe calls for popsicle molds and sticks. But you DON’T need to buy them. Check out ideas for how to create them with items already around your house. Makes about 10 (3-ounce) fudgesicles.

3/4 cup sugar
3/4 cup unsweetened natural or Dutch-processed cocoa powder
1 1/2 tablespoons cornstarch
1/8 teaspoon fine salt
3 cups whole milk (use any kind you like)
1/2 teaspoon pure vanilla extract
Ice pop mold with 10 cavities (or 10 individual molds)

1. Place a rubber spatula near the stove, as well as a large wide bowl to cool the mixture before spooning it into molds.

2. Combine the sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Whisk in 3/4 cup of milk to make a smooth paste. Once smooth and lump-free, whisk in the remaining 2 and 1/4 cups of milk.

3. Bring the mixture to a simmer over medium heat, whisking constantly and scraping the bottom, sides, and corners of the saucepan. Once bubbles form along the edges, continue whisking and cooking for 2 minutes more.

4. Transfer the chocolate mixture to the large bowl to cool. Whisk in the vanilla. Once slightly cool, refrigerate the mixture to fully cool.

5. Once cooled, transfer the chocolate mixture to a liquid measuring cup or pitcher with a spout. Fill the popsicle molds leaving at least 1/4 inch at the top to allow for expansion. If your mold has a cover with openings for sticks, cover and insert sticks. If not, you can place aluminum foil over each mold, and insert the stick through the foil. Another option is to freeze molds until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 hours.

6. When ready to serve, run hot water over the popsicle mold (or dip it into a hot water bath) and tug its stick until the pop releases from the mold.

7. To store, wrap each fudgesicle in a piece of wax paper, put them in a re-sealable plastic freezer bag and freeze until ready to serve. Adapted from Alice Medrich, via food52.com.