Caramel-chocolate fudge rolls

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

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

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

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