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PREPARATION:Lay out a few sheets of waxed paper; lightly butter the paper.
Combine sugar, milk, marshmallows in a large, heavy saucepan. Cook over medium heat to 234°, or soft ball stage. Remove from heat and stir in butter and vanilla. Beat until mixture is creamy. Add pecans and beat just until mixture begins to show signs of thickening.
Quickly drop pralines mixture by tablespoons onto lightly buttered waxed paper. Cool and store in an airtight container. Makes about 15 large pralines - praline patties about 3 inches in diameter.
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