Begin by lining an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal.

In a medium saucepan, melt the unsalted butter over medium heat.

Once the butter is melted, stir in the granulated sugar and heavy cream. Mix well until the sugar is fully incorporated.

Bring the mixture to a boil, stirring constantly. Allow it to boil for about 4-5 minutes until it reaches the soft-ball stage (around 238°F).

Remove the saucepan from heat and stir in the semi-sweet chocolate chips, chopped toasted pecans, vanilla extract, and a pinch of salt until fully combined.

Pour the fudge mixture into the prepared baking dish, smoothing out the top. Let it cool at room temperature for about 2 hours or until set.

Once completely cooled, use the parchment overhang to lift the fudge out of the dish. Cut into squares and indulge!