Never Fail Fudge

Line an 8x8-inch baking pan with parchment paper or aluminum foil for easy removal.

Combine the semi-sweet chocolate chips and sweetened condensed milk in a medium saucepan over low heat, stirring constantly until the chocolate is completely melted and smooth.

Remove the saucepan from heat and stir in the vanilla and dash of salt until well incorporated.

Fold in the pecan halves gently until they are evenly distributed throughout the fudge mixture.

Pour the fudge mixture into the prepared pan and spread it evenly with a spatula, pressing slightly to ensure an even layer.

Allow the fudge to cool at room temperature for at least 2 hours, or refrigerate for 30 minutes until firm enough to cut.

Cut the fudge into 16 squares using a sharp knife, wiping the blade between cuts for clean edges.

Store in an airtight container at room temperature for up to one week, or refrigerate for longer storage.