Line a baking sheet with parchment paper and set aside.

In a medium saucepan, combine granulated sugar, evaporated milk, and cubed butter. Heat over medium, stirring continually until boiling.

Maintain the boil while stirring for 4–5 minutes until it thickens slightly and takes on a golden hue.

Remove from heat and stir in the vanilla or white chocolate chips until melted and silky.

Add marshmallow creme and vanilla extract, stirring until well combined and glossy.

Gently fold in the toasted chopped pecans.

Drop dollops of the mixture onto the lined baking sheet, spaced 1–2 inches apart.

Allow to cool at room temperature for 20–30 minutes until firm.