Begin by lining an 8×8-inch square pan with parchment paper, leaving some overhang on the sides for easy removal later.

In a medium saucepan, combine the evaporated milk, granulated sugar, and a sprinkle of salt. Place over medium heat, stirring constantly for about 3-4 minutes, or until the mixture comes to a gentle boil.

Keep stirring the mixture for an additional 4-5 minutes until it thickens slightly and turns a luscious creamy color.

Once thickened, remove the saucepan from the heat and quickly stir in mini marshmallows, chocolate chips, and pure vanilla extract, mixing for about 2 minutes until melted and smooth.

Fold in the chopped pecans gently into the chocolate mixture for about 1 minute.

Carefully transfer the fudge mixture into the prepared pan and use a spatula to evenly spread the mixture and smooth the top.

Press whole pecan halves into the surface of the fudge decoratively.

Allow the fudge to cool at room temperature for about 2 hours, or refrigerate for quicker results.

Once set, lift it out of the pan using the overhanging parchment paper and slice into squares.