Step 1: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Set aside.
Step 2: In a heavy-bottomed saucepan, combine the sweetened condensed milk, chocolate chips, and butter. Place the saucepan over medium-low heat.
Step 3: Cook, stirring constantly, until the chocolate chips are fully melted and the mixture is smooth and glossy. This should take about 5-7 minutes. Do not let the mixture boil.
Step 4: Remove the saucepan from the heat. Stir in the vanilla extract and the pinch of salt until well combined.
Step 5: Pour the fudge mixture into the prepared 8x8 inch pan and spread evenly with a spatula. Gently tap the pan on the counter a few times to smooth the top and release any air bubbles.
Step 6: Refrigerate for at least 2 hours, or until the fudge is completely firm. For best results, chill overnight.
Step 7: Once firm, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board. Cut into 1-inch squares using a sharp knife.
Step 8: Store the Easy Chocolate Fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2-3 weeks. It also freezes well for up to 3 months.