- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 4 cups milk
- 1-1/3 cups packed brown sugar
- 1/3 cup baking cocoa
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 20 Popsicle molds or disposable plastic cups (3 ounces each) and Popsicle sticks
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Stir in the brown sugar, cocoa and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in vanilla. Cool for 20 minutes, stirring several times.
- Pour 1/4 cupfuls into Popsicle molds or plastic cups; top molds with holders or insert Popsicle sticks into cups. Freeze until firm. Yield: 20 servings.
The recipe was simple enough for Brielle, 5, to help extensively with it. We made a few alterations as usual (I can’t seem to follow directions whether it’s intentional like with my recipes or unintentional like with my knitting). I used about 1/3 less sugar, half unsweetened almond milk, and almond extract instead of vanilla. I also used shaped ice cube trays instead of popsicle molds for smaller servings and much less meltage.