[carlo3b]

I hope it isn't too late.. YIKES!

Diabetic Chocolate SyrupIngredients:

• 1/3 cup dry cocoa
• 1 1/4 cup cold water
• 1/4 tsp salt
• 2 tsp vanilla
• 3 tsp liquid Splenda

Blend Chocolate Sauce

• 2 tsp cornstarch
• 1/2 cup cocoa
• 2 cup cold water
• 8 tsp sugar, or any substitution sweetener that equals same
• 2 tsp vanilla

1) Combine cornstarch and cocoa.
2) Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil.
3) Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool.
Store in clean jar in refrigerator up to 6 weeks.

Devilish Chocolate Sauce

• 3/4 cup sugar
• 1/2 cup water
• 1/2 tsp fresh lemon juice
• 1/3 cup unsweetened cocoa powder, plus 1 tbs. unsweetened cocoa powder
• 1 tbs. butter
• 1/2 tsp vanilla extract

1) In a small saucepan, combine the sugar, water and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.
2) Remove the pan from the heat. Whisk in the cocoa powder and butter until blended and slightly thickened. Cool to room temperature.
3) Strain into a serving bowl and stir in the vanilla.
Cover with plastic wrap and refrigerate until ready to serve.
This sauce will keep up to 2 weeks in the refrigerator. Makes about 1 cup sauce.
 

[RJayneJ]

I don't think that is going to do it. I need a chocolate coating for candy that will dry and harden. The recipe calls for a bag of chocolate chips and 2 tablespoons parafin. I want to use baker's squares instead of the semisweet chocolate chips and sweeten it with Splenda. If I can't find something, I can use sugar but I still need to use the baker's chocolate because that is all I have.