Fat-free Fudge Sauce

Combine cocoa and hot coffee in a small saucepan, stirring until the cocoa dissolves completely and forms a smooth paste.

Add the fat-free sweetened condensed skim milk to the cocoa mixture and whisk until well combined, breaking up any remaining lumps.

Stir in the corn syrup, mixing thoroughly to incorporate the sweetener evenly throughout the sauce.

Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.

Remove from heat and stir in the raspberry vinegar and vanilla extract until fully incorporated.

Let the sauce cool for 2-3 minutes before serving, as it will thicken slightly as it cools. Use warm as a topping for desserts or store for later use.