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Chocolate Candy
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Fudge Pops!Pin It

Spring Fudge Pops Recipe

This fun spring recipe brings our classic recipe to a new level! Bite-sized fudge pops are perfect for any springtime event!

Ingredients:

 

You Will Also Want:

  • Heavy Weight Dipping Sheets
  • Sucker Sticks
  • Non-Pareils or Sanding Sugar
  • Mellon Baller/Ganache Scoop

    • Method:

    1. Lightly butter an 8 x 8" glass baking pan.
    2. In a heavy bottomed 2 quart saucepan combine the sugar, evaporated milk, marshmallows, butter and salt.
    3. Bring to a boil over medium-high heat and stir constantly.
    4. Remove from heat and add in the vanilla and Bada Bing Bada Boom Candy Melts.
    5. Stir with a wooden spoon until the chocolate is melted and the mixture is completely combined.
    6. Add nuts and/or flavoring oil to taste.
    7. Pour into buttered baking dish.
    8. Cool to room temperature.
    9. Using a mellon baller/ganache scoop or a spoon, form balls with the cool fudge and place on heavy weight dipping sheets. Place a sucker stick in each of the fudge balls.
    10. Freeze the fudge balls for 2-3 hours.
    11.

    Once the balls are frozen, melt your Bada Bing Bada Boom Dipping & Enrobing Formula according to the instructions that came with your chocolate. Ideally, use a double boiler (or a double boiler insert).

    Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate.

    If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

    Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Formula
    12.

    Remove fudge balls from the refrigerator. Using a spoon or the "handle" from a stick, add one frozen fudge ball at a time to the melted chocolate and turn to coat.

     

    Immediately sprinkle with Non-Pareils or Sanding Sugar.
    13. Place on a Heavy Weight Dipping Sheet and return to the refrigerator until set.
      Store in an airtight container until ready to serve