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1 (12-ounce) package semi-sweet chocolate chips

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

1/8 teaspoon salt

3/4 cup chopped toasted pecans

2 cups miniature marshmallows

1. Line the bottom and sides of a 9-inch square pan with heavy-duty foil. Set pan aside.
2. Melt chocolate chips in a double boiler over simmering water, stirring occasionally, until smooth. Remove from heat.
3. Add sweetened condensed milk, vanilla and salt to chocolate; stir until mixture is well blended. Stir in pecans and then add marshmallows, stirring to just coat marshmallows with chocolate mixture, being careful not to let marshmallows melt into mixture. Immediately spoon candy mixture into foil-lined pan. Spread mixture evenly in pan, smoothing top. Cool at room temperature and then refrigerate until candy is firm, about an hour.
4. When candy is firm, remove from pan and peel off the foil. With a sharp knife, cut candy into squares. Store in a sealed container in a cool place.

Makes approximately 2 1/2 pounds fudge.