These drops of chocolate bliss will melt in your mouth. There's only about two carbs for the whole batch so these can easily be worked into induction.
|½ Cup||Unsalted Butter|
|24 drops||Liquid Sucralose|
|¼-½ tsp||Extract (Any flavor you like)|
|½ Oz.||Unsweetened Chocolate, chopped|
Melt butter over low heat with sucralose and extract. When butter is almost melted, add chocolate and stir constantly until melted and smooth.
Pour into chocolate candy molds or onto a jelly roll pan lined with plastic wrap. Freeze until hard. Cut into pieces if necessary. Candies may be kept in the fridge or the freezer in an airtight container.
Note: if you're using the candy molds the chocolate will have to be VERY before they'll release. May take a day or more depending on how cold your freezer is.
Carbs: 1 net for the whole recipe. Divide by the number of candies you make.
Note: you can make this with granulated Splenda but your carb count will be 13 for the whole recipe. The candies will be closer to one half carb each.