Recipe for fudge pops

    These chilly summer treats are easy to make and offer a great excuse for picking up a set of inexpensive ice pop molds.
    And don’t be afraid to improvise. The cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam.

CHOCOLATE CHERRY FUDGE POPS
Start to finish: 3 hours (10 minutes active)
Servings: About 8 pops
1 1/2 cups half-and-half
1 cup chocolate chips
1/2 cup cherry jam
1 teaspoon vanilla extract
Pinch salt

    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
    Start to finish: 3 hours (10 minutes active)
    Servings: About 8 pops
    1/2 cup heavy cream
    1 cup half-and-half
    1 cup chocolate chips
    1 cup mini marshmallows
    1 teaspoon vanilla extract
    Pinch salt
    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.