Mexican Chocolate Pralines

Preheat your oven by placing it in a warm environment and letting it sit for 15 minutes. Next, take out the parchment paper from its storage container and lay it flat on a clean surface to prevent any wrinkles or creases.

Combine the granulated sugar, dark brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan over medium heat. Stir the mixture until it reaches a state of vigorous boiling, where bubbles are forming rapidly and the mixture is churning with great energy. Gradually reduce the heat to a lower level, allowing the syrup to simmer gently for an extended period of time. Monitor the temperature closely using a candy thermometer, aiming for 220 degrees F (104 degrees C) when the syrup has reached its optimal state. To verify this, carefully drop a small amount of the hot syrup into a bowl of cold water; if it forms a soft, pliable ball that flattens when removed and placed on a flat surface, the syrup is ready.

Immediately remove the saucepan from the heat source and begin stirring in marshmallows, vanilla extract, butter, and pecans using a spoon until the candy mixture is smooth and creamy. Continue stirring for an additional 10 minutes, allowing the candy to begin setting at the edges of the pan.

Scoop small amounts of the warm candy mixture onto the parchment paper, leaving enough space for each praline to spread and grow. Allow the pralines to cool completely before serving them to your guests.