Chocolate Fudge Popsicles with Coconut Sauce

For the popsicles: Cut the chocolate into small pieces

In a pot, combine sugar, water, and Karo syrup and bring to a boil

Remove from heat and add reserved chocolate

Let it sit for a few minutes and blend until smooth

Sift the melted chocolate into a bowl and add the chocolate sauce slowly, mixing well

Let it cool

Popsicles should be put in the freezer or refrigerator until firm

Let it thaw slightly and blend again with a fork

Put it back in the freezer

For the sauce: Mix coconut cream and milk in a pot and bring to a boil

In a bowl, beat egg yolks lightly

Slowly add the warm coconut mixture to the eggs, stirring constantly

Bring to a simmer over low heat, stirring constantly, until thickened slightly, covering the sides of a spoon

Do not let it boil

Cool, then stir in rum and vanilla

Serve with popsicles

Serves 24 tablespoons of sauce and 6 portions of popsicle.