|Semisweet chocolate pieces||12 Ounce (2 Packages, 6 Ounces Each)|
|Milk chocolate||16 Ounce, broken into pieces (2 Bars, 8 Ounces Each)|
|Marshmallows/160 miniature marshmallows||4 Ounce, quartered (16 Large Size)|
|Evaporated milk||13 Ounce (1 Can)|
|Sugar||4 1⁄2 Cup (72 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
1. Combine chocolate and marshmallows in a bowl. Set aside.
2. Put evaporated milk, sugar, and butter into a Dutch oven or large saucepot. Set over low heat and stir until sugar is dissolved. Increase heat and bring to a rolling boil.
3. Cook over medium heat exactly 5 minutes, stirring constantly. Remove from heat and stir in reserved ingredients until completely blended. Stir in pecans and vanilla extract. Immediately turn into a buttered 13x9-inch pan.
4. When fudge is cooled completely, cut into squares.