1. Remove wrappers from candies; cut into pieces. Place candy pieces and whipping cream in medium microwave-safe bowl.
2. Microwave at MEDIUM (50%) 1 minute; stir until all chocolate flecks are melted and mixture has an even chocolate color. If necessary, microwave an additional 15 seconds at a time, stirring after each heating. Stir in vanilla. Refrigerate until thickened to desired consistency. Serve over sugar free ice cream. Refrigerate leftover sauce. About 1 cup sauce.
*HERSHEY'S Sugar Free Chocolate or Dark Chocolate Candies may also be used.
**1/3 cup light cream may be substituted for whipping cream. Yield will be about 2/3 cup sauce.