Skinny Girl Salted Fudge

I LOVE fudge! Nothing is better. I adapted this recipe from Weight Watchers, adding some pure vanilla for flavor and using butter instead of margarine (I HATE MARGARINE). My version substitutes out the high fat cream for fat-free evaporated milk (I'm no longer afraid to use it!) and butter for light butter with canola oil. Marshmallows make it sweet and lighter. Try it, I promise you'll love it!

Skinny Girl Salted Fudge

1 spray canola oil cooking spray
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp light butter (made with canola oil)
1 1/2 cups semisweet chocolate chips
14 large marshmallows
2 tsp. PURE vanilla extract (not imitation)
kosher salt

**NOTE: May top with toasted, chopped pecans or toasted coconut prior to refrigeration (will affect PointsPlus values). Another great twist would be to add orange zest to the fudge prior to refrigerating,
orange and chocolate are a great combo,
I'll try this next time!

Instructions:
Coat an 8x8 inch pan with cooking spray. In a medium saucepan, stir sugar, evaporated milk, and light butter. Bring mixture to a boil over high heat, then reduce heat to medium-low and stir constantly for approximately 3-4 minutes. Remove from heat, add in chocolate chips and marshmallows and stir until well-combined. Add vanila extract. Stir to combine. Pour mixture into pan and sprinkle with kosher salt. Refrigerate until firm, approximately 2 hours. Cut into 36 pieces (6x6 rows) and serve. Yields 1 piece of fudge per serving at 3 WW Points Plus. May freeze, too. Very tasty!