Five Pounds of Chocolate Fudge

* Combine first 3 ingredients in a large mixing bowl; set aside. * Combine sugar and evaporated milk in a buttered Dutch oven. * Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees; pour over chocolate morsels mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and pecans. * Spread into a buttered 15 x 10 x 1-inch jellyroll pan. Cover and chill until firm. Store in an airtight container at room temperature.