Vanilla Pecan Pralines Candy (Printer-Friendly)
Smooth vanilla pecan candies with toasted nuts and white chocolate, perfect for parties or homemade gifts.
# List of Ingredients:
→ Candy Base
01 -
2 cups granulated sugar
02 -
1/2 cup evaporated milk
03 -
1/2 cup unsalted butter, cut into cubes
→ Mix-ins
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
# Preparation Steps:
01 -
Line two cookie sheets or a clean countertop with waxed paper to create a surface for setting the candy.
02 -
Add granulated sugar, evaporated milk, and cubed unsalted butter to a heavy-bottomed saucepan. Place over medium-low heat, stirring continuously with a wooden spoon until butter melts and mixture combines.
03 -
Increase heat to achieve a gentle rolling boil. Stir constantly and continue boiling for exactly 8 minutes. Adjust heat as needed to maintain a soft boil and avoid burning.
04 -
Remove saucepan from the heat. Immediately add white chocolate chips and marshmallow creme to the hot mixture. Stir briskly until fully melted and the mixture appears smooth and glossy.
05 -
Pour in the vanilla extract and fold in chopped toasted pecans. Mix until all nuts are evenly coated and distributed throughout the candy base.
06 -
Let the mixture rest for 2 to 3 minutes, stirring gently as it slightly thickens but remains fluid. If it becomes too thick to scoop, add 1–2 teaspoons evaporated milk and stir until loosened.
07 -
Using heaping tablespoons, spoon the mixture onto the prepared waxed paper, spacing pieces apart to accommodate spreading. Allow to set at room temperature for 30 to 45 minutes until candies become firm.
# Additional Suggestions:
01 -
To achieve the best texture, stir mixture constantly while boiling and use high-quality white chocolate. Cool pralines on a dry day for optimal firmness.
02 -
Store set pralines in an airtight container, layering with waxed paper, at room temperature for up to three days. For longer storage, freeze and thaw at room temperature before serving.
03 -
Substitute toasted walnuts for pecans if desired, maintaining equal amounts. Do not omit marshmallow creme—it is essential for proper setting.
04 -
No candy thermometer required. Accurate timing during the boil is crucial for the correct praline consistency.