Five Pounds of Chocolate Fudge

Buy a candy thermometer from the dinnerware section of a grocery or discount store.
Combine the first 3 ingredients in a large mixing bowl; set aside.Combine the sugar and condensed milk in a greased roasting pan.Cook the sugar mixture over medium-high heat, stirring constantly, until the mixture is soft as a ball or until the candy thermometer reads 234 °; pour over the chocolate mixture. Beat on high speed with an electric mixer or wooden spoon until the mixture thickens and begins to lose its luster. Add vanilla and chopped pecans.Place on a greased 15-inch x 10-inch baking dish. Cover and refrigerate until set. Cut into 1-inch-thick squares. Store in an airtight container at room temperature.