1 1/2 c. sugar
5 oz. can evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1 3/4 c. milk chocolate chips
1/2 c. chopped pecans
1 t. vanilla
Line 8" square pan with foil. Combine sugar, milk, butter, and salt in saucepan. Bring to a boil over medium heat, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips, pecans, and vanilla. Stir vigorously until marshmallows are melted. Pour into pan and refrigerate for 2 hours, until firm. Lift from pan, remove foil, and cut into 48 pieces.
*May use a 9x5" pan for thicker fudge. Refrigerate for 3 hours.
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