1. Place two long sheets of waxed paper on cookie sheets or your countertop .

2. Add sugar, milk, and butter to a heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly. Bring to a boil, then reduce to a low boil and continue boiling while stirring for 8 minutes .

3. Stir in the vanilla chips and marshmallow creme until the chips are fully melted. Remove from heat and mix in the vanilla and pecans, ensuring everything is evenly combined .

4. Let the mixture cool for 2–3 minutes until thick but still creamy. If it feels too firm, add a couple of teaspoons of evaporated milk and stir well .

5. Drop the mixture by tablespoons onto the waxed paper. Let the pralines cool until set .

6. Store in an airtight container, layering the candy between sheets of waxed paper