Line a 6x6 inch pan or 7x7 inch square pan with a parchment paper in a way that the paper is hanging over the rim of the pan. This way it becomes easier to unmould the fudge once set.
Meting the Chocolate:
First, you'll melt chocolate chips in a double boiler over low heat or in the microwave or even melt in the Instant Pot. Remember to chop your chocolates if using a bar chocolate so that it melts easily.
Fudge like Batter
Then combine the chocolate with sweetened condensed milk. Stir them together until it is combined into a thick cake batter like consistency as seen in the image.
This is the stage where you can add flavours like vanilla extract, nuts of your choice, dried fruits etc if you wish.. (Find few flavour options in the post).
Setting the Fudge:
Transfer the mixture in to the prepared pan. Smoothen the top (add nuts on top if you wish to garnish at this stage) and finally, you'll chill the mixture in the fridge for a couple of hours until completely set.
You can check by touching the surface gently, if it feels hard and non sticky your fudge is set.
Once set cut into squares using a hot knife and enjoy.
For best results, use condensed milk for this recipe, not evaporated milk
Make sure you are using chocolate melts and not chocolate chips as the latter won't melt easily giving you a tough time. I prefer using chocolate bars which I then chop it into small chunks.
Line your pan with parchment paper, and you'll be able to easily lift the fudge out after it cools. This will also make cleanup a breeze!
This recipe works well in 6x6 inch, 7x7 inch and 8x8 inch pans as well -- just be aware that as the size of the pan increases, the height of the fudge decreases and width increases.
Plan on using a 9x13 pan (or similar sized pan) if you're doubling the recipe.
If you prefer softer fudge, add 1/4 cup less chocolate chips. If you prefer firmer fudge, add 1/4 cup more chocolate chips.