The Slow-Cooked Sentence


Rachael Conlin Levy
Photos courtesy of Dance in the Kitchen.

“The hot days melted into one another like our Popsicles.”
— Susan Senator, “Summer Without Structure
The Washington Post, 2005

Summer comes and my stash of chocolate sits on the shelf. The recipes are too rich and dense to whet the appetite, and I’d sooner bake my brain than turn on the oven when it’s pushing a hundred degrees outside. But this recipe from Karen Solomon’s “Jam It, Pickle It, Cure It: And other Cooking Projects” tempted me enough that I temporarily abandoned my spot in front of the swamp cooler and went back to the stove. Little hands, a few stops to fish out Cheerios tossed in by one eager cook, and a short chase through the house with a chocolate-covered spoon resulted in one decadent dessert. Enjoy the illustrated recipe for fudgesicles and have a happy Fourth of July.

Chocolate Fudge Popsicles
Excerpted from “Jam It, Pickle It, Cure It: And other Cooking Projects” by Karen Solomon

Makes 7 (4-ounce) pops

3/4 cup evaporated milk
1/2 cup corn syrup
1 cup water
3 tablespoons golden brown sugar
1/2 cup unsweetened Dutch-process cocoa (I used Hershey’s unsweetened)
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter

In a pot, whisk the milk, water, corn syrup, sugar, cocoa and salt. Heat over medium heat for about 5 mintues, stirring occasionaly, until there are no lumps. Remove from heat. (I couldn’t get rid of the lumps, so I strained the mixture at this point.) Add vanilla and butter, stir until melted.

Cool to room temperature.

Pour into molds and freeze for about six hours or until solid.

One response to “Melting”

  1. They look very yummy. Ivan is so adorable. I know I've told you a million times, but it's true!

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