Creamy Fudge

This recipe is courtesy of Weight Watchers.

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

1 Line 8 inch square baking pan with plastic wrap, leaving 2 inch overhang. Smooth out any wrinkles.
2 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 until firm, at least 2 hours or overnight.
3 Uncover fudge; remove from pan by lifting overhanging plastic wrap. Invert on cutting board; remove wrap. Cut fudge into 8 strips; then cut each strip crosswise into 8 pieces. If making ahead, cover and chill up to 2 weeks.
4 To serve, return fudge to room temperature.

2 PIECES 80 CAL, 3 G FAT, 1 G FIB