Fudge!!!!

I have a serious sweet tooth and a weakness for desserts especially cakes and cupcakes.  This past Friday there were two dozen cupcakes right outside of my office and guess what??? I was not tempted to eat one....well let me clarify that, I did think about having one for about 15 seconds, but I opted for fruit instead. I choose the fruit at 9:00am so I still had 7 more hours to walk past those cupcakes, I was strong now but would I be strong later??
I had a craving for fudge that week so the night before I made some fudge and brought a piece to work. So I had a decision to make, the fudge or the cupcake(s)?  I chose the fudge because that is what I had been craving.  Yes, I love cupcakes but I just didn't want one.  I have found that I get more enjoyment and satisfaction from eating the foods that I have been craving instead of eating just what is in front of me.  I ate my fudge and thoroughly enjoyed every single bite of it.  Here's the recipe, be warned it's really good and dangerously easy to make.  Enjoy!

3 Minute Fudge

Serving: 36 - 1 ounce servings

WW points+:  4 per servings with walnuts and 3 points without nuts
Approximately 100 calories per serving with nuts, 80 calories without nuts

Ingredients

1/4 cup butter, melted

3 cups milk chocolate chips

1 (14 ounce) can sweetened condensed milk

1 cup walnuts, chopped

Directions
1. Line a 8x8 glass baking dish with aluminum foil, have foil overlap the edges of the glass dish (you will need to lift the fudge out of the glass dish).
2. Melt butter in a large microwave safe bowl.  Stir in chocolate chips and condensed milk. Mix well and microwave for 3 minutes, stirring every 30 seconds. Fudge should be smooth and creamy.  If fudge is lumpy stir well and microwave for another minute.
3. Stir in chopped walnuts.  Tip for chopping walnuts - Place nuts in a plastic bag and pound with a handle of a large spoon or bottom of a glass.
4. Pour into glass baking dish and allow to cool before refrigerating.  Refrigerate for 2 hours.
5. Once fudge has set, remove from glass dish, cut 6 rows down and 6 rows across to make 36 pieces. Store in an air tight container. Fudge can be stored in the refrigerator for 2-3weeks and can be frozen for 3 months.