Step 1

Add the sugar and water to the instant pot and mix well.

Step 2

Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.

Step 3

Quick-release pressure.

Step 4

Add the room temperature butter slices, chocolate chips and milk powder, and vanilla extract to the pot and quickly stir until well combined.

Step 5

Pour/spoon the mixture into a parchment-lined 9x5 inch loaf pan and let it cool down (for 30-40 minutes), then put it in the fridge for 2-3 hours to set.

Step 6

Lift from the pan using parchment, then cut into squares.

Step 7

Store fudge in an air-tight container in the fridge for 2-3 weeks, or in the freezer for a few months.