Use a variety of food coloring options in this Frozen White Chocolate Fudge Pops recipe to celebrate holidays, birthdays, and other fun events.
3 hours, 10 minutes
To make this Frozen White Chocolate Fudge Pops recipe...
- Prepare an 8x8 inch cake pan by lining it with foil (allow foil to hang over the sides to allow for easier removal), then liberally spraying the foil with non-stick spray.
- Add sweetened condensed milk, unsalted butter, and lemon extract to a medium saucepan and heat over medium-low heat, stirring often, until the butter is melted.
- Reduce heat to simmer.
- Gradually add white chocolate chips, stirring frequently.
- When all of the white chocolate is melted, divide into three separate bowls.
- Add red food coloring* to the first bowl and mix well. Add blue food coloring* to the second bowl and mix well. Leave the third bowl uncolored. Work quickly so the mixtures don’t have time to cool.
- Add the contents of each bowl to the baking pan, starting with a layer of red, followed by a layer of white, and then a layer of blue.
- Using a toothpick or similar object, create a swirl or other pattern through all three layers, or leave as-is for a straight line design.
- Cover the top of the pan with foil and place in a freezer for at least three hours. For best results, freeze overnight.
- Remove pan from freezer, and turn upside down onto a sheet of parchment paper. Separate pan from foil, then remove foil from the dessert.
- Using sharp knife, cut the dessert into individual pieces. For best results, rinse the knife with hot water in between each cut. Twenty-four servings are recommended, but you can make them as large or as small as you’d like. Place popsicle stick or cake pop stick into each piece and serve immediately. Freeze any leftovers.
*Use any color of food coloring in this Frozen White Chocolate Fudge Pops recipe to celebrate holidays, birthdays, and other fun events.