Creamy Mexican Fudge

Creamy Mexican Fudge 1 (14-ounce) can sweetened condensed milk 3 cups semi-sweet chocolate chips 3 Tablespoons salted butter, cubed 1/2 teaspoon ground cinnamon 1/8 teaspoon Old El Paso taco seasoning *secret ingredient* ,more to taste 3/4 cup marshmallow cream 1/2 - 1 cup mini marshmallows Sea salt, optional Line a 9x9" pan with parchment paper or foil (leave enough to hang over the edges). Set aside. Combine the sweetened condensed milk, chocolate chips and butter in a large pan over medium heat. Stir until the chocolate has melted. Turn the heat to low and stir in the cinnamon and taco seasoning. Once the chocolate is smooth and creamy, stir in the marshmallow cream and mix until smooth. Remove pan from heat and allow to cool for 3 minutes. Then stir in the mini marshmallows and pour the mixture immediately into the pan. Let the fudge set for at least one hour. Remove the fudge with the parchment paper and then slice into 36 bars.