Step 1

In a large heavy stockpot, combine the sugar, butter and evaporated milk.

Step 2

Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil.

Step 3

Set a timer for exactly 5 minutes.

Step 4

Boil the mixture, stirring constantly and making sure that it doesn't scorch, for 5 minutes exactly.

Step 5

Remove the pot from the heat and quickly stir in the chocolate, marshmallow cream, vanilla, pecans, and salt.

Step 6

Stir the fudge mixture until it is combined thoroughly. Pour the mixture into a greased 13 x 9 inch pan that's been lined with parchment paper and sprayed with no stick spray.

Step 7

Chill the fudge for 2 hours, or until it is firm.

Step 8

Pull the parchment out of the pan and lay it on the counter.

Step 9

Cut the fudge into squares.

Step 10

Store in an airtight container lined with wax paper, separating the layers with wax paper, in a cool place - but not the refrigerator.