If using pecans, toast them first. In a skillet, melt butter, sprinkle with brown sugar, and cook pecans over medium heat until browned. Cool on wax paper.

Grease an 8x8 inch pan.

In a large pot, combine butter, brown sugar, heavy cream, salt, and ground chocolate.

Cook over medium heat, stirring frequently, until the mixture lightly boils.

Reduce heat to maintain a low boil and continue boiling for 5 minutes, stirring constantly.

Remove from heat and stir in vanilla extract.

Add powdered sugar gradually, stirring until smooth.

If using toasted pecans, add them to the fudge.

Pour the fudge into the prepared 8x8 inch pan.

Cool for at least 30 minutes, or until set. Refrigerate for faster setting.

Slice into squares and enjoy.

Optional: Roll the fudge into 1-inch balls, freeze until hard, then dip in melted white, milk, or dark chocolate chips. Allow to set.