Line an 8-inch square baking dish with parchment paper. Leave extra paper hanging over the sides. This makes removing the fudge easier after it sets.

Add sugar, evaporated milk, butter, and salt to a medium saucepan. Stir everything together gently. Place the saucepan over medium heat and begin warming the mixture.

Continue stirring until the mixture starts boiling. Once it reaches a steady boil, cook for about five minutes. Stir frequently to prevent sticking and ensure even cooking.

Remove the saucepan from the heat. Immediately add the milk chocolate chips. Stir until the chocolate melts completely and becomes smooth and glossy.

Add the marshmallows to the warm chocolate mixture. Stir continuously until they completely melt. This creates the creamy texture that makes the fudge so delicious.

Stir in the vanilla extract and chopped pecans. Mix well so the nuts are evenly distributed throughout the fudge mixture. The vanilla adds wonderful flavor.

Carefully pour the fudge mixture into the prepared baking dish. Spread it evenly with a spoon or spatula. Smooth the top for a neat appearance.

Allow the fudge to cool at room temperature for about thirty minutes. Then transfer it to the refrigerator to finish setting completely.

Once the fudge is firm, lift it from the pan using the parchment paper. Place it on a cutting board and cut into sixteen squares.

Arrange the fudge pieces on a serving plate. Enjoy them with coffee, milk or tea. Every bite is rich, creamy and wonderfully chocolatey.