First, grab your 8x8 baking pan and line it with parchment paper. Make sure to leave some paper hanging over the sides - this will help you lift the fudge out later.

Take your medium saucepan and put it on the stove over low heat. Add your dark chocolate chips, the can of sweetened condensed milk, and your melted butter. Keep stirring until everything is completely melted and smooth. This usually takes about 8-10 minutes. Don't rush this part - keeping the heat low helps prevent the chocolate from burning.

Once everything is melted and looks silky smooth, turn off the heat. Add your vanilla extract and regular salt, then stir until it's all mixed in well.

Now pour your chocolate mixture into your lined pan. Use your spatula to spread it evenly and smooth out the top. Give the pan a gentle tap on the counter a few times - this helps get rid of any air bubbles.

Here's the important part: before the fudge starts to cool, sprinkle your flaky sea salt evenly over the top. Don't add too much - you can always add more later if needed.

Put your pan in the refrigerator. The fudge needs at least 2 hours to set properly, but leaving it overnight is even better.

When the fudge is completely firm, use the parchment paper to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into squares. If you want clean cuts, run your knife under hot water and dry it between cuts.

That's it! You can store your fudge in an airtight container in the fridge for up to 2 weeks, but I bet it won't last that long. Let the pieces come to room temperature for about 10 minutes before eating - this brings out the best flavor.