Line an 8-inch square baking dish with parchment paper or lightly grease it.

In a medium saucepan over medium heat, combine the sugar, butter, evaporated milk, and a pinch of salt. Stir continuously until the mixture comes to a rolling boil.

Once boiling, allow the mixture to boil for 4-5 minutes without stirring, then remove it from heat.

Immediately stir in the semi-sweet chocolate chips and vanilla extract. Continue stirring until the chocolate is completely melted and the mixture is smooth.

Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the fudge mixture.

Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.

Allow the fudge to cool at room temperature for a couple of hours or until firm. Alternatively, place it in the refrigerator for about 30 minutes to speed up the process.

Once set, lift the fudge out of the pan using the edges of the parchment paper. Cut into squares and enjoy.