Best Fudge Recipe: Velvety Chocolate Treat

Line an 8x8 inch pan with parchment paper, leaving an inch of overhang on all sides. <small>Note: This ensures you can lift the fudge out for clean cuts later.</small>

Place the 18 oz chocolate chips, 14 oz sweetened condensed milk, and 2 tbsp unsalted butter in a heavy saucepan.

Set the burner to low and stir constantly. Cook 5 minutes until the chips are almost entirely melted.

Toss in the 1 cup of mini marshmallows. <small>Note: These will melt slowly and help stabilize the mixture.</small>

Continue stirring until the mixture is completely smooth and glossy. No lumps should remain.

Remove from heat. Take the pan off the stove immediately to prevent the chocolate from overheating and becoming chalky.

Fold in the 1.5 tsp vanilla extract and 0.25 tsp sea salt. Stir briskly to incorporate.

Pour the warm mixture into your prepared baking dish. Spread with a spatula until the surface is level and even.

Let the pan sit on the counter for 30 minutes, then move it to the fridge. Chill at least 3 hours until firm to the touch.

Lift the fudge out using the parchment wings. Slice into 36 squares using a sharp, warm knife.