Step 1

Set a large wide pot over medium heat. Add the sweetened condensed milk, cocoa powder, butter and salt. Mix well.

Step 2

Cook the fudge, stirring consistently, so the condensed milk doesn’t burn, for 12-18 minutes. The fudge will thicken from a thin brownie-like batter to a thick fudgy dough texture. Once it’s very thick, remove from heat.

Step 3

Allow the fudge to cool and thicken to room temperature.

Step 4

Set out 45 mini cupcake liners on a rimmed baking sheet. Pour the sprinkles into a shallow dish.

Step 5

Butter your hands so the fudge doesn’t stick. Portion out 2 teaspoon balls of fudge and roll tightly in your hands. Then dunk the fudge ball in the sprinkles and shake the pan to coat the ball on all sides.

Step 6

Place the coated fudge ball in a paper liner. Repeat, repeat, repeat. Once all the fudge balls are formed and coated in sprinkles, place the baking sheet in the refrigerator to help the balls set.