Creamy Salted Fudge

Over the past several months I've been an avid Weight Watchers follower.  The major flaw with me and any diet plan is my deep, unwavering love of chocolate.  It has been the wall between me and thinness forever.  Of course, the beauty of Weight Watchers is that it doesn't deny you the things you love, but teaches you to prepare them in a more healthful way.  This recipe is the perfect representation of that characteristic.  This fudge doesn't have any fake sugar or nasty aspartamey aftertaste.  In fact, nothing about it tastes "diet" or "healthy."  I love it and it is the perfect tamer of my chocolate cravings.

Ingredients:

1-14 oz. can sweetened fat-free condensed milk
10 oz. semi-sweet chocolate, finely chopped
1/2 teaspoon vanilla extract
1/2 teaspoon flake sea salt

Line an 8" sqare baking pan with plastic wrap, leaving a 2" overhang on all sides.

Combine the chocolate, condensed milk, vanilla, and salt in a sauce pan.  Cook on low heat, stirring occasionally, until the chocolate melts and the mixture is smooth, or about five minutes.

Pour the fudge into the baking pan.  Spread evenly with a rubber spatula.  Let cool.

Cover cooled fudge with plastic wrap and refrigerate until firm.  I've found it works best to refrigerate it overnight, as the fudge is much less sticky when it's cut if it's very firm and cold.

Before serving, allow the fudge to come to room temperature and sprinkle with some additional sea salt.