These sweet goodies look great and taste even better. Go on, treat yourself! 

1 Line the base and sides of a large loaf tin with baking paper. Put condensed milk, sugar and butter in a medium heavy- based pan, and stir to combine. Cook, stirring continuously with a wooden spoon, over a medium heat for 12-15 minutes or until the mixture thickens and becomes a caramel colour.

2 Add chopped pecans and stir to combine. Remove the pan from the heat and stand on a wooden board for 5 minutes. Add the white chocolate and stir until chocolate is melted and combined. Pour the mixture into the prepared tin and allow to cool slightly. Refrigerate for 1 hour or until mixture is firm.

3 Put dark chocolate and Copha in a heatproof bowl and stir over a pan of simmering water until melted and smooth. Remove fudge from the tin and divide the mixture into 3 long strips. Set fudge aside to soften for 20 minutes, then roll each strip into a log shape.

4 Put extra pecans on a sheet of baking paper. Dip the logs into chocolate, and spoon over chocolate, making sure the logs are completely covered. Roll each log into the nuts. Transfer logs to a wire rack and sit it over a tray until set. Cut logs into 1cm-thick slices to serve.