Vanilla Pecan Pralines (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2½ cups granulated sugar
02 -
7 ounces evaporated milk
03 -
¼ cup butter, cubed
04 -
1 package (11 ounces) white chocolate chips (Ghirardelli recommended)
05 -
4 ounces marshmallow creme
06 -
1 teaspoon vanilla extract
07 -
2 cups pecans, chopped
# Instructions:
01 -
Lay out two long sheets of waxed paper on cookie sheets or a clean countertop. This is where you'll drop the praline mixture to cool and set.
02 -
In a heavy-bottomed saucepan, combine the granulated sugar, evaporated milk, and cubed butter. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent scorching.
03 -
Once the mixture comes to a full boil, reduce the heat to maintain a low, steady boil. Continue stirring constantly for exactly 8 minutes. This timing is crucial for the proper consistency.
04 -
After the 8-minute boil, remove from heat and immediately add the white chocolate chips and marshmallow creme. Stir vigorously until the chips are completely melted and the mixture is smooth and glossy.
05 -
Stir in the vanilla extract and chopped pecans, making sure everything is evenly distributed throughout the mixture. The pecans should be completely coated with the creamy base.
06 -
Allow the mixture to cool for 2-3 minutes, stirring occasionally. It should thicken slightly but still remain creamy and pourable. If it becomes too thick, add 1-2 teaspoons of evaporated milk and stir to loosen.
07 -
Working quickly, drop the mixture by heaping tablespoons onto the prepared waxed paper. Space them about 2 inches apart to prevent them from running together as they spread slightly.
08 -
Allow the pralines to cool completely at room temperature until they are firm and set, about 30-45 minutes depending on the temperature and humidity of your kitchen.
# Notes:
01 -
The addition of white chocolate chips and marshmallow creme gives these pralines a smoother, creamier texture than traditional recipes.
02 -
For best results, make pralines on a dry day as humidity can affect how well they set.
03 -
If you prefer larger pieces of pecans, roughly chop them instead of finely chopping.
04 -
These make excellent gifts when packaged in decorative tins with waxed paper between layers.