Ingredients
Method
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Add the chocolate chips, sweetened condensed milk, and butter to a medium saucepan.
- Warm over low heat, stirring often, until the chocolate is fully melted and the mixture looks smooth and glossy.
- Remove the pan from the heat. Stir in the vanilla extract and salt.
- Let the mixture cool for 1 to 2 minutes, then gently fold in the mini marshmallows. Do not overmix or the marshmallows may melt too much.
- Spread the fudge mixture evenly into the prepared pan. Smooth the top with a spatula.
- Refrigerate for about 2 hours, or until the fudge is firm.
- Lift the fudge from the pan using the parchment paper. Slice into 25 small squares and serve.
Notes
Recipe Notes
- Use low heat when melting the chocolate to keep the fudge smooth and prevent scorching.
- Fold in the marshmallows after removing the pan from the heat so they stay soft and visible.
- For extra texture, add 1/2 cup chopped walnuts, pecans, crushed cookies, or sprinkles.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Calories: 145
- Protein: 2g
- Fat: 7g
- Carbs: 20g