- 5 cups sugar
- 1 (12 ounce) can evaporated milk
- 1/2 cup butter (no substitutes), cubed
- 2 (11 ounce) packages white chocolate chips or white vanilla chips
- 1 (7 ounce) jar marshmallow creme
- 3 teaspoons vanilla extract
- 6 cups chopped pecans
- In a large heavy saucepan, bring the sugar, milk and butter to a boil over medium-low heat, stirring constantly. Boil and stir for 8 minutes. Add the remaining ingredients; stir until combined. Cool for 10 minutes.
- Quickly from by tablespoonfuls onto waxed paper-lined baking sheets. If mixture becomes too thick, reheat slightly. Refrigerate for 20 minutes or until firm. Store in an airtight container in the refrigerator.