YES you can buy hot fudge in jars at the supermarket, but it’s often surprisingly high in sodium. And why waste your money on that commercial stuff when it’s so easy to make your own? This irresistibly thick and decadent hot fudge will turn even the simplest ice cream into something spectacular. Recipe courtesy of Prevention’s Low-Fat, Low-Cost Freezer Cookbook.
Yields about 1 cup.
SODIUM CONTENT: 76.5 mg per recipe
3/4 c. sugar
7 T. unsweetened cocoa powder
1 t. cornstarch
1/2 c. low fat milk
In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and 1/4 c. milk to form a paste. Place over medium heat. Stir in the remaining 1/4 c. milk. Cook, stirring, for 5 minutes, until smooth and slightly thickened. Let cool 5 minutes or more. Sauce thickens significantly as it cools, so for a super thick hot fudge, just set it aside for a little while, simply stir and top.