• Combine the marshmallow creme, sugar, evaporated milk, butter and salt in a large sauce pan over medium heat. 7 oz jar marshmallow creme, 1½ cups granulated sugar, 5 oz evaporated milk, ¼ cup unsalted butter, ¼ tsp salt
• Bring to a boil, stirring regularly. Once it his fully boiling, set a timer for 5 minutes and stir almost constantly. (If you want to check the temperature it should be 234 F when done)

For the Caramel:

• Add the caramels and evaporated milk to a small sauce pan and heat over medium high 40 soft caramels, 1/4 cup evaporated milk
• Heat the caramels till completely melted, stirring occasionally till smooth. Remove from heat and set aside.
• When the 5 minutes is up, remove the marshmallow creme mixture from stove top.
• In a large bowl, add the vanilla and chocolate chips. 3 cups milk chocolate chips, 1 tsp vanilla
• Pour the hot marshmallow creme mixture over the chocolate chips.
• Stir until completely smooth.
• Pour half of the chocolate fudge mixture into a 9x13 pan. Spread it evenly.
• Spread 3/4 cup of your chopped pecans over the top of the fudge. 1 cup chopped pecans
• Pour 3/4 of the caramel over the top of the pecans and spread evenly.
• Spread remaining fudge over the top of the caramel.
• Sprinkle top with remaining pecans.
• Allow to set on the counter for several hours or in the fridge for two hours.
• Slice and serve