Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home. I like to make them mini so they fit in cupcake wrappers for a pretty presentation at parties, picnics, and other get-togethers. This recipe is excerpted from my book Sprinkles!: Recipes and ideas for Rainbowlicious Desserts. The photo is new!
- Toast waffles
- Melt chocolate in the microwave or over a double boiler, stirring frequently.
- Line a work surface with parchment paper. Using a fork or tongs, dip each waffle in a smooth, even layer of chocolate. Dip it in sprinkles, peanuts, or other assorted toppings, and then place on parchment paper to cool and set.
- Transfer cooled Fudge Pups to cupcake wrappers. Top with whipped cream and more sprinkles and nuts, if desired.
- If you'd like to serve these treats on sticks instead, insert skewers into waffles after cutting them into squares in step one. Place them on a baking sheet, cover, and freeze for about 30 minutes to set. (This helps the waffles stay put on their sticks.) Remove them from the freezer when you’re ready to get to the dipping and sprinkling.