Fudge {Courtesy of Anne Thornton on the Food Network}

1. Pour the condensed milk into a small saucepan.
2. Add the chips to the pan and stir them to ensure that the milk coats all of the chips.
3. Add a pinch of salt.
4. Cook over low heat until the chocolate is melted and glossy and looks like a thick, hot fudge.
5. Stir in the vanilla.
6. Line a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
7. Pour the fudge into the pan and smooth it out, getting it in all the corners.
8. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
9. Lift the foil boat out of the pan and cut the fudge into little pieces.

S’mores Fudge Pops

1. Let the fudge come to room temperature just a bit so that it easier to form into balls. {But you don’t want it to get too soft.}
2. Form the fudge chunks into balls. If the fudge becomes too soft and sticky, you can roll them into balls in between two sheets of plastic wrap or re-chill it.
3. Dip one end of a lollipop stick into the marshmallow creme and insert it into a fudge ball.
4. Place the fudge pops in the freezer for 5-10 minutes until the marshmallow creme hardens. This step will help secure the lollipop stick in the fudge ball.
5. Dip the fudge ball into the marshmallow creme to cover it completely, letting any excess drip off, and then roll it in the crushed graham crackers.