In a medium saucepan, combine 2 cups of granulated sugar, 2/3 cup of evaporated milk, 1/2 cup of butter, and a pinch of salt. Place the saucepan over medium heat, stirring constantly as the mixture heats up.

Continue cooking for about 5 minutes until the mixture reaches a gentle boil, and becomes smooth and glossy.

Remove the saucepan from heat and stir in 2 cups of milk chocolate chips, stirring vigorously until they melt completely.

Add 2 cups of mini marshmallows and 1 teaspoon of vanilla extract, stirring continuously until the marshmallows are fully incorporated.

Fold in 1 cup of chopped nuts, mixing them gently into your fudge mixture until evenly distributed.

Prepare an 8-inch square baking dish by lining it with parchment paper. Pour the fudge mixture into the prepared dish and spread it evenly.

Let the fudge cool at room temperature for about 1-2 hours, or until it sets completely.

Once the fudge is cooled and firm, lift it out of the dish using the parchment paper, transfer to a cutting board and slice into squares.