ULTIMATE HOT FUDGE SAUCE
6 ounces MiniCarb chocolate chips (this product has been discontinued)
1/2 cup heavy cream
1 teaspoon butter
1/2 teaspoon vanilla
3 tablespoons granular Splenda or equivalent liquid
1/4 cup water
Tiny pinch salt
Place the chips and cream in a small microwaveable bowl and microwave on 50% power about 2 minutes, stirring after half the time. Cook until the chips are completely melted and the mixture is smooth, but do not boil. Stir in the butter, vanilla and sweetener. Gradually whisk in the water until smooth; whisk in the salt Serve warm over low carb ice cream.
Makes 1 1/4 cups
Can be frozen
With granular Splenda:
Per Tablespoon: 69 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Per 2 Tablespoons: 138 Calories; 10g Fat; 2g Protein; 10g Carbohydrate; 7g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Tablespoon: 68 Calories; 5g Fat; 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Per 2 Tablespoons: 136 Calories; 10g Fat; 2g Protein; 9g Carbohydrate; 7g Dietary Fiber; 2g Net Carbs
I'm disappointed in this sauce. It tasted very good when I first made it, but it turned bitter and tasteless after pouring it over ice cream. This is based on a high carb recipe that I've made before and it was very good so I can only guess that it's a chocolate/Splenda issue again.
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