Use a double boiler or heatproof bowl over simmering water instead of direct heat to melt chocolate chips evenly and prevent scorching or seizing.

Add 2-3 tablespoons of unsalted butter to the condensed milk and chocolate mixture for extra creaminess and a silkier texture that sets perfectly.

Start with just 1/4 teaspoon of salt and taste before adding more—salt enhances chocolate flavor dramatically, but too much overpowers the sweetness.

Line your pan with parchment paper before pouring fudge, then refrigerate for at least 2 hours or freeze for 30 minutes to achieve clean cuts and perfectly firm texture.

Stir in vanilla extract after removing from heat to preserve its delicate flavor compounds rather than cooking them off.