Ingredients & Their Roles

• 2 1/2 cups granulated sugar: Provides sweetness and structure, essential for the praline’s signature texture.
• 7 oz evaporated milk: Adds creaminess and helps achieve the perfect smooth consistency without being too runny.
• 1/4 cup butter, cubed: Enriches the pralines with a luscious, buttery flavor that melts in your mouth.
• 1 package (11 oz) vanilla or white chocolate chips: Enhances the creamy sweetness with subtle vanilla notes and smooth texture. Ghirardelli recommended for the best quality.
• 4 oz marshmallow creme: Acts as a stabilizer to keep the pralines soft and chewy while adding a delicate sweetness.
• 1 teaspoon vanilla extract: Intensifies the vanilla flavor and adds aromatic depth.
• 2 cups chopped pecans: Provides the perfect crunch and a nutty contrast to the creamy candy base, quintessential to Southern pralines.

Step-by-Step Instructions

1. Prepare your workspace: Place two long sheets of waxed paper on cookie sheets or your countertop. This prevents the pralines from sticking as they cool.
2. Cook the sugar mixture: In a heavy-bottomed saucepan, combine granulated sugar, evaporated milk, and cubed butter. Stir constantly over medium-low heat. Once it reaches a boil, reduce to a low boil and continue stirring for 8 minutes. This ensures the sugar dissolves completely and the mixture thickens to a creamy consistency.
3. Add chocolate and marshmallow creme: Remove the saucepan from heat. Stir in vanilla chips and marshmallow creme until the chocolate melts completely. The marshmallow adds elasticity and prevents crystallization.
4. Incorporate vanilla and pecans: Mix in vanilla extract and chopped pecans until evenly distributed. This step ensures every praline is packed with flavor and crunch.
5. Cool slightly: Let the mixture sit for 2–3 minutes until thick but still pourable. If the mixture seems too firm, stir in 1–2 teaspoons of evaporated milk to achieve the perfect creamy texture.
6. Form the pralines: Drop the mixture by tablespoons onto the prepared waxed paper. Leave space between each piece as they will firm up and hold their shape.
7. Set and store: Allow pralines to cool completely. Once set, store in an airtight container, layering sheets of waxed paper between layers to prevent sticking.

Why This Recipe is Loved

These Vanilla Pecan Pralines capture the essence of Southern candy-making: rich, creamy, and buttery with a delightful nutty crunch. Unlike other candy recipes, this one avoids grainy textures, thanks to the marshmallow creme and careful cooking method. It’s a guaranteed crowd-pleaser for holidays, parties, and gifts, bringing a touch of Southern charm to any occasion.

Pro Tips for Perfect Pralines

• Use a heavy-bottomed saucepan: Prevents scorching and ensures even cooking.
• Constant stirring: Key to avoiding lumps and achieving a smooth, creamy texture.
• Don’t overcook: The mixture should be thick but pourable—overcooking leads to hard, brittle pralines.
• Quality ingredients: Premium chocolate chips and fresh pecans elevate the flavor immensely.
• Test a small drop: Drop a small amount onto waxed paper to check if it sets properly before forming all pralines.

Serving Suggestions

Serve your Vanilla Pecan Pralines alongside a steaming cup of coffee, tea, or hot chocolate for a luxurious afternoon treat. They also make an exquisite gift when wrapped in decorative boxes or cellophane bags tied with a ribbon. For a Southern-inspired dessert plate, pair with pecan pie, bread pudding, or vanilla ice cream for an indulgent finish.