Place condensed milk and chocolate chips into large micro-wave safe bowl.
Melt at 70% until creamy. Stirring every minute or so. (I am so paranoid about wasting expensive ingredients that I like to heat up the milk then melt the chocolate chips in a separate bowl, then combine.)
Pour into 8 x 8 baking dish lined with parchment. (Leave some of the parchment up on the sides to remove entire fudge block out when hardened.)
Cool in the refrigerator for at least two hours.
Pull up on parchment sides and remove fudge from pan. Place on cutting board and cut into squares.
Store in refrigerator or freezer.
Recipe by Donna Reish at https://donnareish.com/eagle-brand-chocolate-fudge-sugar-free/