Ingredients:

  • 3 cups (18 oz) semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup unsalted butter, cubed
  • 1 cup mini marshmallows
  • 1 cup chopped pecans, lightly toasted
  • 1.5 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to create a sling for easy removal.
  2. In a heavy-bottomed saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and cubed butter.
  3. Stir constantly with a silicone spatula until the mixture is completely melted, glossy, and smooth. If using a microwave, heat in 30-second intervals, stirring well between each.
  4. Remove the saucepan from the heat immediately. Gently fold in the mini marshmallows, toasted pecans, vanilla extract, and sea salt until distributed but not fully dissolved.
  5. Pour the mixture into the prepared pan and smooth the top with a spatula. Refrigerate for at least 2 hours or until firm.
  6. Use the parchment sling to lift the fudge out of the pan. Slice into 36 squares using a warm, dry knife for clean edges.