1.Line a 9 x 9 square pan with parchment paper. Fold in half and let flap over two of the sides. You can double the paper and do the same for the other two sides. This gives you a way to lift up easily when done.
2.In a medium to large heavy saucepan, pour the milk and chips in. On low heat, stir until chocolate is melted into the milk. Stir when completely melted to give the chocolate mixture a shine.
3.Take off heat and add in vanilla and salt. Stir again to incorporate. Then add the sprinkles and stir again to combine.
4.Quickly turn the mixture into the prepared pan. Smooth with a rubber spatula to even out. Gently toss remaining sprinkles over top and gently press into fudge.
5.Let cool in pan at room temperate until completely set or place in fridge for up to 15 minutes to harden faster. Cut into small squares when cooled.
6.Store in an airtight container for a few days on the counter or up to 5 days in fridge. Let sit at room temperature if hard from the fridge. Enjoy!