Step 1

Before you start, fill a small glass with very cold water. Line an 8x8" baking pan with parchment in both directions, making a cross. Set both aside (keep water near to your stovetop!).

Step 2

Place sugar, butter, salt, marshmallows, and coconut milk in a small saucepan.

Step 3

Heat over medium/medium low, stirring constantly.

Step 4

Continue to stir while marshmallows begin to melt and mixture starts to bubble. This takes about 8 minutes from the start.

Step 5

Once it reaches a boil, let boil gently while stirring for about 3-5 minutes, to the soft ball stage.

Step 6

At the 3 minute mark, begin to test for doneness. Using a spoon, drop one spoonful of mixture into prepared cup of ice water. If you can spoon it out and form a soft ball in your fingers you are ready for the next step. If it is too runny allow to boil for up to 2 minutes more, continuing to do the soft ball test.

Step 7

Once it has reached the soft ball stage, remove the mixture from the heat.

Step 8

Add the vanilla and chocolate chips, and stir quickly to melt. Pour into prepared pan and shake a bit to fill the corners. Allow to cool at room temp until it is completely firm.

Step 9

Using the parchment sling, gently remove fudge from pan and place on cutting board.

Step 10

Cut into 1" squares and serve in small cupcake wrappers if desired. Enjoy!