Line an 8×8 pan with parchment paper or you can use foil and spray it with non-stick cooking spray.
Combine all of the ingredients in a medium saucepan over low heat. Stir constantly until the mixture is completely melted, smooth and creamy. Make sure that you keep the heat on low, do not boil. It could take 5 – 10 minutes depending on your pot and stove.
Once you have your smooth and creamy chocolate mixture, remove it from the heat, pour it into the prepared pan, and spread evenly.
Cover and refrigerate for at least 2 hours or until the fudge is completely set.
Once the fudge is set, use the paper or foil to lift it out of the pan and peel off the foil. Cut into squares. To store, refrigerate in an airtight container for up to 2 weeks.
Recipe Notes
Use good quality chocolate chips for the best results.