Prepare and measure all ingredients before beginning as this is a quick process.
Line 8×8 pan with wax paper or foil.

In pot over medium heat, combine the sugar, evaporated milk, butter and salt. Bring to a boil while stirring constantly. Continue to boil and stir for 5 minutes. Remove from heat.

Stir in 2 cups mini marshmallows, chocolate chips and vanilla. Stir quickly until melted and smooth.

Stir in graham crackers then quickly fold in remaining mini marshmallows. Transfer mixture to prepared pan. Refrigerate 2+ hours or until firm.

Lift wax paper and entire fudge block to remove from pan. Transfer to cutting board, peel off paper and cut into squares. Store in airtight container in the refrigerator.