Ingredients:

  • 3 cups (510g) semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup (57g) unsalted butter
  • 2 cups (100g) mini marshmallows
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (60g) crushed candy canes
  • 2 tbsp festive sprinkles

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles for easy removal.
  2. In a medium heavy-bottomed saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter.
  3. Set the saucepan over low heat. Stir constantly with a silicone spatula until the chocolate is completely melted and the mixture is smooth and glossy. Do not increase the heat to avoid seizing the chocolate.
  4. Remove from heat and fold in the mini marshmallows, vanilla extract, and salt. Stir until the marshmallows are melted and fully incorporated into the structural loft of the fudge.
  5. Pour the mixture into the prepared pan, smoothing the top with your spatula.
  6. Immediately top with crushed candy canes and festive sprinkles, pressing them lightly into the surface.
  7. Chill in the refrigerator for at least 3 hours until firm. Use the parchment handles to lift the fudge out and cut into 64 bite-sized squares.