Ingredients:

  • 24 oz Semi-Sweet Chocolate Chips (4 cups)
  • 1 (14 oz) can Sweetened Condensed Milk (Full Fat)
  • 4 Tbsp Unsalted Butter (1/4 cup)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 7 oz Marshmallow Fluff (or Crème)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, ensuring there is an overhang on two sides for easy removal later.
  2. Combine the chocolate chips, sweetened condensed milk, and butter in a heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly to prevent scorching.
  3. Continue stirring until the mixture is perfectly smooth, thick, and achieves a deep, glossy shine. Remove the mixture immediately from the heat once melted.
  4. Quickly stir in the vanilla extract and salt until fully incorporated into the hot chocolate base.
  5. Add the marshmallow fluff. Gently fold it into the chocolate mixture, aiming for a slightly marbled or ribboned appearance rather than mixing until it is completely uniform.
  6. Immediately scrape the fudge mixture into the prepared pan. Use a spatula to smooth the top quickly.
  7. Refrigerate the fudge for a minimum of 2 hours, or until it is completely firm to the touch.
  8. Use the parchment overhang to lift the fudge block from the pan. Using a large, sharp knife, cut into desired square sizes. For the cleanest cuts, dip the knife in hot water and wipe dry between slices.