Vanilla Pecan Pralines Candy (Print Version)

Creamy vanilla pecan pralines blending white chocolate and marshmallow creme for classic Southern-style sweetness.

# What You'll Need:

→ Candy Base

01 - 2 cups granulated sugar
02 - 3/4 cup evaporated milk
03 - 4 tablespoons unsalted butter, cubed

→ Flavor and Texture

04 - 1 cup white chocolate chips
05 - 1 cup marshmallow creme
06 - 1 teaspoon pure vanilla extract

→ Nuts

07 - 1 1/2 cups chopped pecans, lightly toasted

# Steps to Follow:

01 - Line two baking sheets or a clean countertop with waxed paper, ensuring enough space for hot candy to cool and set.
02 - Add granulated sugar, evaporated milk, and butter to a heavy-bottomed saucepan. Heat over medium-low, stirring continuously with a wooden spoon to prevent scorching.
03 - When the mixture reaches a gentle boil, reduce heat to maintain a soft rolling boil. Continue stirring and cook for exactly 8 minutes, allowing mixture to thicken.
04 - Remove pan from heat immediately. Add white chocolate chips and marshmallow creme, stirring quickly until completely melted and the mixture is smooth and glossy.
05 - Pour in vanilla extract and fold in chopped pecans, mixing thoroughly to evenly coat all nuts.
06 - Let mixture cool for 2 to 3 minutes while gently stirring. If it thickens excessively before scooping, stir in 1–2 teaspoons of evaporated milk to adjust consistency.
07 - Using heaping tablespoons, drop portions of the mixture onto the prepared waxed paper, spacing evenly to allow for slight spreading.
08 - Cool at room temperature until firmly set, 30 to 45 minutes, depending on humidity. Store once fully cooled.

# Additional Notes:

01 - For the best texture, toast pecans briefly before adding to the mixture.
02 - Store pralines at room temperature in airtight containers, separating layers with waxed paper.
03 - Humidity may affect setting; make pralines on dry days for optimal results.
04 - No candy thermometer is needed—timing the boil and vigilant stirring ensures correct consistency.
05 - Freeze pralines in sealed containers for up to one month; thaw at room temperature before serving.

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