Line a 20cm loaf tin with baking paper.

Place the butter and the chocolate pieces into a large metal mixing bowl and set aside.

Place the castor sugar, evaporated milk and marshmallows in a large saucepan over medium heat. Stir constantly until the sugar and marshmallows have melted but don’t allow the mixture to change in colour!

Pour the hot mixture over the butter and NOMU Decadent Hot Chocolate pieces and stir well until they have melted together. Add in the pecan nuts and NOMU Vanilla Essence and stir vigorously until well combined.

Pour the mixture into the lined loaf tin and place in the fridge for at least 1 hour until the fudge has set. Once set cut into 1.5cm thick slices before serving.