Louise Lennox's Christmas Pecan Fudge

1. Line a 8 ½ x 11 ½ inch tin with baking parchment. 

Roast the pecans for a few minutes under a hot grill or preheat an air fryer at 170oC and roast for five minutes. Allow to cool completely.

Break the chocolate into pieces and place in a large heatproof bowl set over a saucepan of simmering water. Add condensed milk and vanilla paste. Stir until the chocolate melts and the mixture is completely smooth

Remove from the heat, add in the unsalted butter and beat with an electric mixer until all the butter is mixed in and the mixture thickens. Then fold in the pecans.

Put into the prepared tin and smooth the top. Place in the fridge until the fudge is firm and set.

Remove the fudge from the tin and place onto a chopping board. Then cut into 60 square pieces.

To decorate place the bag of white chocolate chips into a bowl of hot water and allow it to melt. Dry the bag then cut a small corner of the bag and drizzle all over the fudge, add some festive decorations by placing Christmas sprinkles on top.