Description
Creamy, buttery Southern Vanilla Pecan Pralines made with marshmallow creme and vanilla chips for the perfect melt-in-your-mouth candy.
Ingredients
Scale
- 2 1/2 cups granulated sugar
- 7 oz evaporated milk
- 1 cup butter, cubed
- 11 oz vanilla chips (Ghirardelli recommended)
- 4 oz marshmallow creme
- 1 tsp vanilla extract
- 2 cups chopped pecans
Instructions
- Lay out 2 sheets of waxed paper on a counter or cookie sheet.
- In a heavy-bottomed saucepan, combine sugar, evaporated milk, and cubed butter over medium-low heat, stirring constantly.
- Bring to a gentle boil, then reduce heat and simmer for 8 minutes, stirring occasionally.
- Add vanilla chips and marshmallow creme. Stir until fully melted and smooth.
- Remove from heat and stir in vanilla extract and chopped pecans.
- Let mixture cool for 2 minutes until thickened but still scoopable.
- Drop tablespoon-sized portions onto waxed paper and let cool completely until firm.
- Store in an airtight container, placing waxed paper between layers.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use a heavy-bottomed saucepan to avoid scorching.
- If the mixture thickens too much before spooning, stir in a tablespoon of evaporated milk.
- Toasted pecans add deeper flavor.
- Store at room temperature for up to 1 week or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 praline
- Calories: 230
- Sugar: 22g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg