Vanilla Pecan Pralines Candy (Ready-to-Print Version)
Creamy vanilla pralines combine toasted pecans, white chocolate, and marshmallow for a classic Southern-style treat.
# What You’ll Need:
→ Main Ingredients
01 -
2 cups granulated sugar
02 -
3/4 cup evaporated milk
03 -
1/2 cup unsalted butter, cubed
04 -
1 1/2 cups white chocolate chips
05 -
1 cup marshmallow creme
06 -
1 teaspoon pure vanilla extract
07 -
2 cups pecans, chopped and lightly toasted
# Step-by-Step Guide:
01 -
Arrange two large sheets of waxed paper on baking sheets or a clean countertop for spooning the hot mixture onto.
02 -
Combine granulated sugar, evaporated milk, and butter in a heavy-bottomed saucepan. Place over medium-low heat and stir continuously with a wooden spoon until butter is fully melted and mixture is smooth.
03 -
Increase heat and bring mixture to a gentle rolling boil. Lower heat slightly and maintain a consistent boil, stirring constantly, for exactly 8 minutes.
04 -
Remove saucepan from the heat and immediately stir in white chocolate chips and marshmallow creme. Continue stirring until chips are fully melted and the mixture is glossy and smooth.
05 -
Add vanilla extract and chopped toasted pecans, mixing until nuts are evenly distributed throughout the candy base.
06 -
Allow mixture to cool for 2 to 3 minutes, stirring gently so it thickens slightly but remains scoopable. If the mixture firms too much, add a teaspoon of evaporated milk to loosen.
07 -
Use heaping tablespoons to drop portions of candy onto the prepared waxed paper, leaving space between each for spreading. Let pralines cool and set at room temperature for 30 to 45 minutes until firm.
# Handy Tips:
01 -
For best texture, toast pecans lightly before adding; high humidity can affect the setting of these pralines.
02 -
Store pralines in an airtight container, separated by waxed paper, at room temperature up to 3 days or freeze for extended storage.