Creamy Pecan Pralines

Cook sugar, butter, marshmallows, and evaporated milk over medium heat, stirring constantly until all ingredients are melted. Then add pecans. Cook, stirring constantly, to soft ball stage, 235 to 240 degrees. (I always go to 240 degrees. The end result is much better for me at the higher end of the range.)

Remove from the burner.

Add vanilla and beat until mixture cools slightly and thickens, about 2 minutes. Drop by tablespoonfuls (for small pralines) or two (for larger ones) onto very well-greased waxed paper.

While still hot, sprinkle with gray salt or another finishing salt of your choice.