Line an 8-inch square baking pan with parchment paper, ensuring to leave some overhang.

Combine granulated sugar, unsalted butter, and evaporated milk in a medium heavy-bottomed saucepan over medium heat.

Bring the mixture to a boil, stirring constantly until it thickens. Let it boil without stirring for about 4-5 minutes.

Remove the pot from heat and stir in the semisweet chocolate chips until smooth.

Mix in the sweetened condensed milk, vanilla extract, and a pinch of salt.

Fold in the toasted pecans, reserving a few for topping.

Pour the fudge mixture into the prepared pan and smooth out the top.

Sprinkle the reserved pecans on top.

Allow the fudge to cool at room temperature for about an hour, then refrigerate for at least 2 hours until firm.

Once set, lift the fudge from the pan using the parchment overhang and cut into squares.