Prepare this a day or two ahead and refrigerate; microwave at MEDIUM for two minutes or until thoroughly heated, stirring after one minute.
1 cup sugar
2/3 cup 1% low-fat milk
2 tablespoons unsweetened cocoa
2 tablespoons light-colored corn syrup
2 teaspoons butter
Dash of salt
3 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
How to Make It
Combine the first 6 ingredients in a medium heavy-duty saucepan over medium heat; bring to a simmer, stirring constantly with a whisk. Cook 2 minutes or until smooth, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate melts. Serve warm.
Although tasty, this was not nice and thick like hot fudge should be. The only thing I changed was to use chocolate chips instead of bittersweet chocolate, as that is what I had on hand. This had the consistency and taste of Hershey's Syrup. If they could re-formulate this recipe so that it would be thicker, they'd have a winner. In the meantime, I will just buy a bottle of Hershey's Syrup, instead of making this again.
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