Dark and Creamy Fudge

With Halloween right around the corner, who isn't in need of a really chocolaty treat that won't leave you feeling as if you have been tricked?  When I got my Weight Watcher's Weekly last night, and saw this recipe ( which is also in this month's WW magazine ) I knew I had to make it!!  Fortunately, it is a super simple recipe that I had ingredients on hand in my pantry for.  I used Ghirardelli 60% cacao bittersweet chocolate chips and measured out EXACTLY 10 oz on my scale, since the bag entire bag is 11.5 oz worth of chocolate.  Although the recipe calls for you to cut the fudge up into tiny ( and I mean really tiny) pieces, it allowed you two pieces for 2 points.  So I just made the pieces a little bigger, so one rectangle shaped piece is 2 points.  They are very rich...and I like that about them!  :)

Dark and Creamy Fudge  from WW Weekly

10 oz. bittersweet or semisweet chocolate chips

1 ( 14 oz) can of fat free sweetened condensed milk

1/2 tsp. pure vanilla extract

pinch of salt

scant 1/2 tsp. coarse sea salt ( optional )

Line 8 inch square baking pan with plastic wrap, leaving a 2" overhang.  Smooth out any wrinkles.  

Combine chocolate chips, condensed milk, vanilla and pinch of salt in large heavy saucepan.  Heat over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth, about 5 minutes.  Transfer fudge to prepared pan; spread evenly with rubber spatula.  Let cool.  Cover and refrigerate for at least 2 hours, until firm.  

Uncover fudge, remove from pan by lifting edges of plastic wrap.  Invert fudge onto cutting board; discard plastic wrap.  Cut fudge into 8 strips, then cut each strip into 4 pieces.  Store in refrigerator, but bring to room temperature before serving.  If desired, sprinkle with sea salt right before serving them.  ( otherwise the salt melts when you store them)   Each piece is 2 points.

* this is an older recipe...if you would like new pp values for it, please email me at the address found in the contact tab!  thanks!  to see more updated recipes, please click on the "home" tab.