Ingredients :

• Sweetened condensed milk (1 can of 397g) — This is the real secret. It replaces the sugar syrup cooked at precise temperatures in traditional fudges and guarantees a creamy texture even without experience. Any brand will do—the important thing is that it’s ‘sweetened’, not ‘unsweetened’, otherwise the result won’t be the same.
• Chocolate chips (3 cups, about 500g) — Avoid low-end baking chocolate. Chips between 50 and 55% cocoa give a balanced fudge—not too bitter, not cloying. If you only have bars on hand, chop them coarsely; they melt exactly the same way.
• Butter (2 tablespoons) — It provides the silkiness and helps the mixture not stick to the bowl. Semi-salted butter works very well here—the salt enhances the chocolate without needing to add anything else.
• Vanilla extract (1 teaspoon) — It seems anecdotal but it changes the aftertaste. Real extract is better than artificial flavoring. One teaspoon, no more—the idea is to support the chocolate, not cover it up.