These are soooo yummy... drizzled over protein ice cream or protein cake, smeared on ricotta pancakes or crepes, swirled in Greek yogurt, ricotta cheese or cottage cheese, as a dip for apples, strawberries, bananas, a spoon swirled in SF cocoa, coffee or steamed milk or used to jazz up a protein shake.These would make a fun hostess gift when you attend a holiday get-together. Best of all the project takes 15 minutes tops because you start with a store-bought sauce.
What you need:Sugar Free Caramel Sauce or Sugar Free Hot Fudge (I used Smucker's, found in ice cream toppings area of store)
Sugar Free Torani Syrup (any flavor you like)
I used 8 oz. Regular Mouth Quilted Jelly Jars (Kerr or Ball Mason)
Holiday Material, 6"x6" squares
Pinking Shears
Optional mix-ins:
SF Peppermint Candy Cane/Starlight Mints, crushed
Nuts
Toasted Unsweetened Coconut
For each jar: mix 3/4 a cup of store bought sauce and 1 Tablespoon of Sugar Free Torani Syrup till well combined. Mix in any optional items up to about a Tablespoon.
Pour into a clean jelly jar. I used Kerr 8 oz. jars because I had those but Ball Mason makes 4 oz. jars too, just half the recipe.
Decorate and label your creation. According to Smucker's web site opened toppings do not require refrigeration but I recommend you refrigerate it if you aren't going to use it right away. It'll last several weeks then.Today I made: Sugar Free Salted Caramel Sauce (3/4 cup SF Caramel Sauce + 1 Tablespoon Sugar Free Salted Caramel Torani Syrup) and Sugar Free Peppermint Fudge Sauce (3/4 cup SF Hot Fudge Sauce + 1 Tablespoon Sugar Free Peppermint Torani Syrup + 1 Tablespoon crushed SF Candy Cane)
Next batch I'm thinking SF Coconut w/ SF Hot Fudge and some chopped almonds (Almond Joy-ish) and SF Coffee Torani w/ SF Caramel (like a Macchiato.) The combos are endless.