Line an 8-inch square baking pan with parchment paper, leaving some paper hanging over the sides.

Combine the chocolate chips and sweetened condensed milk in a saucepan. Heat over low heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth.

Remove from heat and stir in the vanilla extract and salt.

Pour the fudge mixture into the prepared pan and spread it evenly.

While the fudge is still soft, sprinkle the candy corn over the top, gently pressing the pieces into the fudge so they stay in place.

Refrigerate for about 2 hours, or until the fudge is completely firm.

Lift the fudge from the pan using the parchment paper and cut into squares.