3/4 cup splenda
1 stick unsalted butter -- cut into pieces
1/2 cup heavy cream
1/4 cup light corn syrup
4 oz unsweetened chocolate -- finely chopped
3 tsp vanilla

Directions

In a heavy medium saucepan, combine the splenda, butter, cream, corn syrup and salt. Cook over medium-low heat, stirring, until the splenda is dissolved and the mixture is smooth, about 5 minutes. Remove from the fire.

Add the chocoaltes and stir until melted and smooth. Stir in the vanilla.

May be stored, covered in the refriagerator for up to 1 week.

Description: "This sauce pours on hot and silky, transforming into chewy fudge as it cools. Warm over low heat before serving."

Nutritional Facts

Servings 20

104 Calories; 10g Fat (76.9% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates

Serving Size

1