Ingredients:

  • 570 g Semi-Sweet Chocolate Chips
  • 400 g Sweetened Condensed Milk (full fat)
  • 140 g Mini Marshmallows (or 1 ½ cups Marshmallow Fluff/Creme)
  • 55 g Unsalted Butter
  • 5 mL Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Prepare the 8x8 inch baking pan by lining it completely with parchment paper, ensuring an overhang on two sides for easy lifting later. Lightly grease the paper if needed.
  2. Combine the mini marshmallows, sweetened condensed milk, and butter in a medium heavy-bottomed saucepan. Heat over low-medium heat, stirring constantly, until the butter is completely melted and the marshmallows are fully dissolved into a smooth mixture.
  3. Remove the saucepan immediately from the heat. Add the chocolate chips and the salt. Let the mixture sit undisturbed for 30 seconds, then stir continuously until all the chocolate is melted and the fudge base is perfectly smooth and ultra-glossy.
  4. Stir in the vanilla extract just until combined. Avoid over-mixing at this stage.
  5. Quickly transfer the fudge mixture into the prepared 8x8 inch pan. Use a spatula or lightly moistened fingers to press the mixture evenly into the corners.
  6. Place the pan uncovered in the refrigerator for a minimum of 2 to 3 hours, or until the fudge is firm to the touch and fully set.
  7. Use the parchment overhang to lift the solidified fudge block from the pan. Peel away the paper and slice into small, uniform squares (aiming for 36 pieces total). Store airtight.