Ingredients:
– 2 1/2 cups granulated sugar
– 7 oz evaporated milk
– 1/4 cup butter, cubed
– 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli recommended)
– 4 oz marshmallow creme
– 1 teaspoon vanilla extract
– 2 cups chopped pecans
Instructions:
- Place two long sheets of waxed paper on cookie sheets or your countertop .
- Add sugar, milk, and butter to a heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly. Bring to a boil, then reduce to a low boil and continue boiling while stirring for 8 minutes .
- Stir in the vanilla chips and marshmallow creme until the chips are fully melted. Remove from heat and mix in the vanilla and pecans, ensuring everything is evenly combined .
- Let the mixture cool for 2–3 minutes until thick but still creamy. If it feels too firm, add a couple of teaspoons of evaporated milk and stir well .
- Drop the mixture by tablespoons onto the waxed paper. Let the pralines cool until set .
- Store in an airtight container, layering the candy between sheets of waxed paper