Ingredients
Scale
- One 12-ounce bag chocolate chips
- One 14-ounce can sweetened condensed milk
- 1½ teaspoons vanilla extract
- 1 teaspoon kosher salt
Instructions
- Pan-spray an 8-by-8-inch baking pan, and set it aside.
- In the microwave, in a large heatproof bowl, gently melt the chocolate chips in the sweetened condensed milk. Work in 30-second spurts, stirring with a sturdy heat-safe spatula in between blasts until the mixture is smooth, 1-2 minutes.
- Stir the vanilla and salt, and mix until they’re fully incorporated, about 30 seconds.
- Transfer the mixture to the prepared pan, and use the spatula to spread and tamp it across the surface and into the corners, to yield a nice, even, dense, and fudgy mass.
- Refrigerate the fudge for 1-2 hours to set it completely before slicing. In an airtight container at room temperature or in the fridge, the fudge will keep for up to a month.