Norman's favorite chocolate fudge

Combine granulated sugar, vanilla cook & serve pudding mix, dutch processed european cocoa, instant non-fat dry milk powder, and water in a heavy-bottomed saucepan. Stir continuously to ensure all dry ingredients are fully dissolved and no lumps remain.

Heat the mixture over medium heat, stirring constantly to prevent scorching on the bottom of the pan.

Once the mixture reaches a gentle boil, maintain medium heat and continue stirring for 5 minutes until the mixture thickens slightly and reaches soft-ball stage (approximately 235-240°F if using a candy thermometer).

Remove from heat and stir in the all natural butter flavored ingredient until fully incorporated and the mixture becomes glossy.

Fold in the jello brand package and pecan pieces if using, mixing gently until evenly distributed throughout the fudge.

Pour the fudge mixture into a parchment paper-lined 8x8-inch baking pan, spreading it evenly with a spatula. Allow it to cool at room temperature for 15-20 minutes.

Once cooled and set, cut the fudge into 1-inch squares using a sharp knife, wiping the blade between cuts for clean edges.

Decorate each piece with sprinkles before the fudge fully sets, pressing them gently into the surface. Allow to cool completely before serving.