1 11.75-ounce jar Smucker’s Hot Fudge Topping (at room temperature)
2 1/4 cups skim milk, * see note
1/4 cup water

  1. In a deep mixing bowl, using a wire whisk, mix together all ingredients until well blended. Mixture should resemble dark chocolate milk, and Fudge Topping should not be in lumps.

  2. Carefully transfer mixture to a pitcher. Slowly pour mixture into plastic pop molds; put tops (holder/sticks) onto the mold so that each pop will have a stick.

  3. Place molds on a baking sheet and put into freezer until solid, about 5 hours. To remove pop(s) from mold, quickly dip mold(s) into hot water, being sure that water doesn’t touch the pops.

Notes: *2% milk or whole milk can be substituted for skim milk.