Prepare your workspace by placing two long sheets of waxed paper on your cookie sheets or countertop.

In a heavy-bottomed saucepan, combine sugar, evaporated milk, and cubed butter. Cook over medium-low heat, stirring constantly. Bring to a boil, then reduce to a low boil and continue stirring for 8 minutes until the mixture is thick and glossy.

Stir in the vanilla chips and marshmallow creme until the chips are fully melted.

Remove from heat, and stir in vanilla extract and chopped pecans until well combined.

Allow the mixture to cool for 2-3 minutes until it thickens slightly but is still creamy. If too firm, add a few teaspoons of evaporated milk and mix well.

Using tablespoons, drop the mixture onto the waxed paper, spacing them apart to allow room to cool and set.

Once cooled and set, store the pralines in an airtight container, layering with waxed paper to avoid sticking.