Spray a square baking dish with nonstick cooking spray. Measure and cut a piece of parchment paper that will cover the bottom and come up the sides of the pan.

Melt the butter in a saucepan over medium heat. Once the butter is melted, pour in the sweetened condensed milk and add the chocolate chips.

Reduce the heat to low and continue to stir the fudge until the chocolate chips are completely melted and the mixture is smooth.

Remove from heat and add any custom ingredients at this time. I added ½ cup of chopped pecans.

Pour the fudge mixture into the prepared pan and use your silicone spatula to spread it around so that it is level. Refrigerate the fudge for at least two hours.

When the fudge has set, remove the dish from the refrigerator. Carefully run a butter knife around the edges of the pan to loosen any fudge that is touching the side of the dish. Use the ends of the parchment paper to lift the fudge and place it on a cutting board.

Cut the fudge into your desired size. I ended up with 64 squares of fudge which fit perfectly into mini cupcake liners!