Line an 8x8” baking dish with parchment paper (so you can easily life the fudge out of the pan).

Add chocolate chips, evaporated milk, and salt to a large microwave-safe bowl. Microwave, in increments of 20 seconds, until the chocolate chips melt completely. Stir well every increment.

Add the vanilla. Stir. Add the fluff, and stir vigorously until smooth.

Add the powdered sugar (sifting recommended). See tips below on how to accurately measure powdered sugar. It may look like a lot, but trust me, it will mix in well and you need it to thicken the fudge!

Stir until smooth. If there are lumps, microwave mixture in increments of 15 seconds, stirring vigorously every increment, until lumps dissolve.

Stir in walnuts (optional).

Pour and spread evenly in prepared pan. Refrigerate for at least 2 ½ hours, until fully set.

Slice while it’s cold. I recommend using a kitchen knife or spatula to scrape fudge pieces off the parchment, since fudge will be sliceable but soft. I recommend storing in the fridge until ready to enjoy!