Place two long sheets of waxed paper either on cookie sheets or your counter.

Add the sugar, milk, and butter to a heavy-bottomed saucepan and cook over medium-low heat, constantly stirring. Boil, then turn down the heat to a low boil. Boil and stir for 8 minutes.

Add the vanilla chips and marshmallow creme and stir until chips are completely melted. Remove from the heat and stir in the vanilla and pecans. Stir to coat pecans until everything is evenly combined.

Let cool for 2-3 minutes. The mixture should be thick but creamy - if not, add a couple more teaspoons of evaporated milk and stir well. Carefully drop by tablespoons onto the waxed paper and let cool until set.

Store in an airtight container, layering the candy between waxed paper.