Chocolate Meltys
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 |
| 1 pinch | Salt |
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.
Servings: 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.
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