1.Line a 9 by 9 inch pan with parchment paper.
2.In a small to medium sauce pan, over low heat, pour in sweetened condensed milk. Whisk in the cocoa powder.
3.Stir in the chocolate chips and continue to whisk until well combined and smooth. Take off the heat and mix in vanilla extract.
4.Pour into the parchment lined pan. Top with mallow bits. Gently press into the fudge so they stay put after set.
5.Cover with plastic wrap but don’t let touch the fudge. Refrigerate for three hours or until solid. Cut into small size pieces.
6.Store in an airtight container at room temperature for up to 5 days or in the fridge up to 10 days. Enjoy!