Summertime is fast-approaching and, in no time, you’ll be wishing you had something cool and tasty to grab from your freezer! While I love the stuff you get from grocery and corner stores, it’s also nice to be able to make something delicious if you don’t feel like going out or even if you want to have more control over the flavor and fat content of your treats!

Good Morning America featured a couple recipes for do-it-yourself frozen fudge pops and the great thing is that, for lighter versions, fat-free half-and-half can be substituted in either recipe! Also, as I mentioned above, it’s nice to be able to control the taste of your own snacks so, again, substitutions can be made in these recipes: the cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.

Serving numbers will vary depending on the size of your frozen pop molds.

Chocolate Cherry Fudge Pops (makes about 8 servings)

Ingredients
* 1 1/2 cups half-and-half
* 1 cup chocolate chips
* 1/2 cup cherry jam
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.


Chocolate Marshmallow Pops (makes about 8 servings)

Ingredients
* 1/2 cup heavy cream
* 1 cup half-and-half
* 1 cup chocolate chips
* 1 cup mini marshmallows
* 1 teaspoon vanilla extract
* Pinch salt

Directions
In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

-from: http://daytimetalk.com/2008/05/27/gma-recipe-do-it-yourself-fudge-pops/

Please note - you will need a good thermometer. The temperatures are very important!


Ingredients:
500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter

What to Do
1. Coffee Fudge w CaraibePut all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
2. Melt over low heat, stirring until chocolate and sugar are dissolved.
3. Cease stirring, increase the heat, and bring the temperature to 115C.
4. Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
6. Pour into baking tray and cool until the fudge sets.
7. Cut and serve.
-from: http://icecreamireland.com/2007/01/25/caraibe-and-coffee-fudge/

This peanut butter fudge is not only simple to make but it is tasty too.
Ingredients:

* 1/2 pound (2 sticks) butter
* 1-18 ounce jar crunchy peanut butter
* 1 pound box powdered sugar

Preparation:
Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.

-from: http://baking.about.com/od/fudge/r/easypeanutbutte.htm

This yummy fudge is a fail-safe recipe perfected by CARNATION - they taste as good as they look!

Ingredients:
* 397g can CARNATION Condensed Milk
* 150ml (¼ pt) milk
* 450g (1lb) demerara sugar
* 115g (4oz) butter
* 150g (5 ¼ oz) glace cherries, halved
* 55g (2oz) stem ginger, chopped

Directions:
# 1 Grease and base line a 20cm (8in) square tin with baking parchment.

# 2 Heat the milk, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Test the fudge at intervals by dropping a little of the mixture into ice-cold water. Press the blob between your fingers (carefully as it will be very hot!). If a soft ball forms then it's ready to beat.

# 3 Remove from the heat, cool slightly and beat the fudge until thick and grainy. This usually takes about 10 minutes - see if you can find a couple of eager helpers.

# 4 Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

TIPS: Once you've mastered the original recipe, try these versions - or get creative and invent your own!

* Chocolate - melt 150g (5 ¼ oz) plain chocolate and stir through before beating the fudge.
* Rum and raisin - stir through a good dash of rum and 115g (4oz) chopped raisins.
* Toasted pecan and cinnamon - toast a large handful of chopped pecan nuts in a dry pan with a sprinkling of cinnamon until the nuts start to smell aromatic. Set aside to cool slightly then stir through the fudge mixture at the end of beating.
* Confectionery fudge - chop up your favourite chocolate such as KitKat or Munchies and stir through cooled beaten fudge.

-from: https://www.carnation.co.uk/recipes/ginger-and-cherry-fudge-recipe

Ingredients:
1 (6 ounce) package milk chocolate chips
1 cup chopped nuts
16 large marshmallows
1 2/3 cups white sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Preparation:
1. In a medium-sized saucepan, combine the milk, sugar, butter and salt.
2. Bring to a boil and cook for about 5 minutes, stirring constantly.
3. Add in the chocolate chips and cook until melted.
4. Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.
5. Pour into a 8-inch pan. Let cool, then cut into squares.

Servings: 20

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g
WW points: 3

-From a blog that no longer exists called dietrecipesblog :(

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Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fluid ounce can) NESTLE CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract