Submitted by Alyce Liber
Makes about 1 cup
Ingredients:
2 squares baking chocolate
1 TB butter
1/3 c. boiling water
1 c. Splenda®
2 TB light corn syrup
1 tsp. vanilla extract
Directions:
Melt chocolate and butter over double boiler; add boiling water. Stir in Splenda and corn syrup. Bring to a boil. Maintain boil at lowest heat possible and cook for 7 minutes, DO NOT STIR. Remove from heat and stir in vanilla. Serve at once over ice cream or reserve for a later use.
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