2 1/4 c. granulated sugar
1/2 c. evaporated milk
2 c. miniature marshmallows
1/4 c. butter
1/4 tsp. salt
1 c. chocolate chips
1 c. chopped pecans
1 tsp. vanilla

Grease 9 inch square baking pan. In 3 quart saucepan, combine sugar, milk, marshmallows, butter, and salt; cook over low heat until mixture bubbles, stirring constantly. Reduce heat to very low; cook 5 minutes, stirring occasionally, until marshmallows are melted. Remove from heat; quickly stir in chocolate chips, pecans, and vanilla until chips are melted and mixture is well blended. Immediately pour into prepared pan; refrigerate 30 minutes until firm. Cut fudge into 1 1/2 inch squares. Store in tightly covered containers with wax paper between layers in cool dry place up to 2 weeks. Makes 3 dozen pieces.