Vanilla Pecan Pralines
Rich and creamy pralines with a delightful vanilla and pecan flavor.
Equipment
- Heavy-bottomed saucepan To prevent scorching
- Candy thermometer For accurate temperature monitoring
- Baking Sheet For cooling the pralines
Ingredients
Dry Ingredients
- 2.5 cups granulated sugar
- 2 cups chopped pecans
Wet Ingredients
- 7 oz evaporated milk
- 0.25 cup butter cubed
- 11 oz vanilla chocolate chips (Ghirardelli recommended)
- 4 oz marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, evaporated milk, and butter in a heavy-bottomed saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Continue to boil, without stirring, until the mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage).
- Remove from heat and stir in the chocolate chips until melted and smooth.
- Stir in the marshmallow creme and vanilla extract until well combined.
- Add the pecans and stir to coat evenly.
- Drop by rounded tablespoons onto a parchment-lined baking sheet.
- Let cool completely before serving.
Notes
Store pralines in an airtight container at room temperature for up to a week.