Ingredients:
– 2 1/2 cups granulated sugar

– 7 oz evaporated milk

– 1/4 cup butter, cubed

Pralines
Chocolate
– 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli recommended)

– 4 oz marshmallow creme

– 1 teaspoon vanilla extract

– 2 cups chopped pecans

Instructions:

1. Place two long sheets of waxed paper on cookie sheets or your countertop .

2. 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 .

Candy
3. 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 .

4. 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 .

5. Drop the mixture by tablespoons onto the waxed paper. Let the pralines cool until set .

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6. Store in an airtight container, layering the candy between sheets of waxed paper