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Line an 8×8-inch baking pan with parchment paper.
In a saucepan, melt dark chocolate chips, condensed milk, and butter over low heat until smooth.
Stir in vanilla extract to enhance the chocolate base.
Spread the mixture evenly into the pan with a spatula.
Melt white chocolate, divide into bowls, tint with gel food coloring, and drizzle over fudge.
Swirl gently with a skewer and top with edible glitter or stars.
Refrigerate for 2 hours until firm, then cut into squares.