Sugar Free Chocolate Syrup
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A pantry-made chocolate syrup with no sugar, in two versions: one cooked on the stove, one simply mixed. Use it like any chocolate syrup and keep it refrigerated.
Ingredients
Version 1
- 1 cup dark cocoa powder
- 1 1/3 cups Splenda
- A dash of salt
- 1 1/2 cups water
- 1 teaspoon vanilla extract
Version 2
- 1/3 cup dry cocoa
- 1 1/4 cups cold water
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 3 teaspoons liquid Sucaryl or another sugar substitute at an equivalent sweetness
Equipment
- saucepan
- airtight jar
Directions
Version 1
- Stir the cocoa, Splenda, and salt together in a saucepan, then pour in the water.
- Warm over medium heat until the mixture begins to thicken.
- Take it off the heat, stir in the vanilla, let it cool, and keep in the refrigerator.
Version 2
- Stir everything together thoroughly.
Notes
Use like any chocolate syrup; keep refrigerated.
