Combine your marshmallow creme, sugar, evaporated milk, butter and sat in a large sauce pan over medium heat.
Bring to a boil stirring regularly. Once boiling, set a timer for 5 minutes and stir almost constantly.
Add your caramels and evaporated milk to a small sauce pan and heat over medium high.
Heat your caramels till completely melted, stirring occasionally till smooth. Remove from heat and set aside.
When your 5 minutes is up, remove your marshmallow creme mixture from stove top.
In a large bowl, add your vanilla and chocolate chips.
Pour your marshmallow creme mixture over your chocolate chips.
Stir until completely smooth.
Pour half of your chocolate fudge mixture into a 9x13 pan.
Spread 3/4 cup of your chopped pecans over the top of the fudge.
Pour 3/4 of your caramel over the top of the pecans and spread evenly.
Spread remaining fudge over the top of your caramel.
Sprinkle top with remaining pecans.
Drizzle remaining caramel over the top of your fudge.
Allow to set on the counter for several hours or in the fridge for two hours.
Slice and serve