Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins + chilling
Servings: 24 pieces
Ingredients
- 3 cups semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows (optional)
- 1/2 cup crushed peppermint candies or holiday sprinkles (optional for topping)
Directions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter.
- Cook, stirring constantly, until the mixture is melted, smooth, and fully combined.
- Remove from heat and stir in vanilla extract and salt.
- If using mini marshmallows, gently fold them into the warm fudge mixture.
- Pour the fudge into the prepared baking pan and smooth the top with a spatula.
- Sprinkle crushed peppermint or holiday sprinkles evenly over the top, pressing gently so they adhere.
- Refrigerate for at least 2 hours, or until firm.
- Lift fudge from the pan using the parchment overhang and cut into 24 squares.
- Store in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.