Before you start, line an 8x8-inch or 9x9-inch square pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the fudge out once it has set. For extra non-stick insurance, lightly grease the paper with a little butter.

In a medium-sized saucepan, combine the Carnation evaporated milk, sweetened condensed milk, granulated sugar, and butter.

Place the saucepan over low heat, stirring constantly until the butter has melted and the sugar has dissolved. This prevents any grainy texture from forming in the fudge.

Increase the heat slightly to medium-low, allowing the mixture to simmer gently. Stir frequently to prevent scorching, but do not let it boil.

Remove the saucepan from the heat and immediately add the semi-sweet chocolate chips. Stir continuously until the chocolate is fully melted and the mixture becomes smooth and glossy.

Add the vanilla extract and a pinch of salt. Stir well to distribute the flavors evenly.

If you’re adding mix-ins like chopped nuts, marshmallows, or espresso powder, fold them in at this stage for an extra layer of texture and flavor.

Pour the warm fudge mixture into the prepared baking dish, spreading it evenly with a spatula.

If desired, sprinkle sea salt, crushed nuts, or extra chocolate shavings on top for a decorative finish.

Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely. This will take at least 3 hours, but for the best texture, allow it to chill overnight.

Once the fudge is firm, lift it out of the pan using the parchment paper overhang.

Use a sharp knife to cut it into bite-sized squares. For clean, professional-looking edges, warm the knife under hot water, wipe it dry, and slice with steady pressure.

Enjoy immediately, or store in an airtight container at room temperature for up to one week, or in the refrigerator for up to three weeks.