Mmmmm, fudge

I love fudge, so I was excited to try the recent WW recipe for "Creamy Fudge."

It was easy to make, had only a few ingredients and was delicious.

Each square is the size of a postage stamp, in true WW fashion. Seriously, what other recipe would have an 8x8 pan of fudge yield 64(!) "servings." I'm all for portion control, but c'mon.

However, the fudge is so rich, I don't feel (too) ripped off for the 3 Points spent.

My only advice is to use good chocolate, like Ghiradelli. And give a lot of it away, because these suckers are delicious. I made a batch, had 3 squares and then split the rest between my daughter's preschool teachers. Win-win.

10-oz bittersweet or semi-sweet chocolate, finely chopped
1 14-oz can fat-free sweetened condensed milk
1/2t vanilla extract
Pinch coarse sea salt
1/2t flake sea salt

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

Combine chocolate, condensed milk, vanilla and coarse sea salt in large, heavy saucepan. Cook, stirring occasionally, over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes. Transfer fudge to prepared pan; spread evenly with rubber spatula. Let cool. Cover with plastic wrap and refrigerate 2 hours or overnight.

Uncover fudge. Remove from pan by lifting overhanging plastic wrap. Invert on cutting board. Cut fudge into 8 strips, then cut crosswise into 8 pieces. I found that if the fudge sticks to the knife, run the knife under super hot water, cut the fudge. Wipe the knife and repeat.

64 svgs = 3 Points+ each