Fudgesicles

Directions

1. 1
   Have a silicone spatula near the stove and either a heatproof pitcher or glass measure to pour the mixture into the molds while hot (into heatproof or silicone molds) or a bowl to cool the mixture before spooning it into molds.
2. 2
   Combine the sugar, cocoa, cornstarch, and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining milk.
3. 3
   Bring the mixture to a simmer over medium heat, stirring with the whisk -- constantly scraping the bottom, sides, and corners of the pot -- until the mixture begins to bubble a little at the edges. Continue whisking and cooking for 2 more minutes.
4. 4
   Off heat, whisk in the vanilla and scrape the mixture into the pitcher (for immediate filling) or into the bowl to cool.
5. 5
   Fill the pop 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. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 hours if the mixture was cool, 6 or more hours if hot.
6. 6
   Line a tray with wax paper. Fill a container with warm water deep enough to dip the full height of your molds. Dip the mold long enough to release a fudgesicle when you pull on the stick. Remove and set fudgesicles on wax paper. Wrap each in a piece of wax paper and/or put them in a re-sealable plastic freezer bag and return them to the freezer until serving.