Prepare the Workspace: Place two long sheets of waxed paper on cookie sheets or your countertop. This will be where you drop the pralines to set once they’re made.
Cook the Sugar Mixture: In a heavy-bottomed saucepan, combine 2 1/2 cups granulated sugar, 7 oz evaporated milk, and 1/4 cup cubed butter. Cook over medium-low heat, stirring constantly. Bring the mixture to a boil, then reduce to a low boil. Continue boiling and stirring for about 8 minutes. The mixture will thicken slightly as it cooks.
Mix in the Chocolate and Marshmallow Creme: Stir in 1 package (11 oz) of vanilla or white chocolate chips and 4 oz of marshmallow creme. Stir until the chips are fully melted and the mixture is smooth. Remove from heat and mix in 1 teaspoon of vanilla extract and 2 cups of chopped pecans. Make sure everything is evenly combined.
Cool the Mixture: Let the mixture cool for 2–3 minutes until it thickens, but still remains creamy. If it feels too firm to drop, add a couple of teaspoons of evaporated milk and stir well until it reaches a softer consistency.
Form the Pralines: Using a tablespoon, drop spoonfuls of the praline mixture onto the prepared waxed paper. The pralines will set as they cool.
Let the Pralines Set: Allow the pralines to cool completely until set. This can take about 30 minutes to an hour, depending on your room temperature.
Store: Once set, store the pralines in an airtight container, layering them between sheets of waxed paper to keep them from sticking together. They can be stored at room temperature for up to a week.
