Sunday, January 16, 2011

Dark and Creamy Fudge

Have you ever walked by a candy shop with a sign outside that says "Free Fudge Samples"?  Well, it happened to me recently, so it got me thinking...have I ever walked past the store, resisting the temptation of a free fudge sample?  It's not that I find myself walking past these candy shops often, but I do find it difficult to resist walking in even if it's only to take a look.  I guess I just like my fudge!

When I found this recipe for Dark and Creamy Fudge I was not totally convinced that it would be as delicious as the fudge found in the irresistible candy shops.  But to my surprise, the fudge was sweet and smooth and just as decadent.  You can make this fudge very quickly and then store in an airtight container for up to 2 weeks; so this is a great recipe to prepare ahead if you're short on time.

Dark and Creamy Fudge
taken from Weight Watchers
2 PointsPlus per serving


10 oz. bittersweet or semisweet chocolate, finely chopped
1 (14-oz.) can fat-free sweetened condensed milk
1/2 tsp vanilla extract
Pinch + 1/2 tsp coarse sea salt


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

Combine the chocolate, condensed milk, vanilla, and pinch of salt in a 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 until firm, at least 2 hours.

Uncover the fudge, remove from the pan by lifting edges of plastic wrap.  Invert the fudge onto a smooth cutting board; discard plastic wrap.  Cut the fudge into 8 strips, then cut each strip crosswise into 8 pieces.  To serve, bring the fudge to room temperature.  Sprinkle evenly with 1/2 tsp salt.  Yields 2 pieces per serving (2 PointsPlus per serving).

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