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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Sunday, February 17, 2013

Dark & Creamy Fudge

Thank you a bazillion times for making this scrumptious fudge and sending me......for the third time.....the recipe, Susan!!!  If you like love chocolate fudge, this is THE recipe for you! So incredibly chocolatey!!! And so easy to make! I can guarantee you that no one will know this is a Weight Watchers recipe.

Makes 64 Pieces
1 Serving = 2 Pieces = 2 PointsPlus™

10 oz. bittersweet or semi-sweet chocolate, finely chopped
1 (14 oz.) can fat-free sweetened condensed milk
1/2 tsp vanilla
Pinch plus scant 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 chocolate, condensed milk, vanilla and pinch 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 a rubber spatula. Let cool. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

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 crosswise into 8 pieces.

To serve, bring the fudge to room temperature. Sprinkle evenly with remaining 1/2 tsp. salt.

NOTE: This is a Weight Watchers recipe.

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