Instructions: Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly, then gradually birng to the soft ball stage (240 degrees F on candy thermometer). Remove mixture from heat; stir in marshmallows and pecans. Mix vigorously until marshmallows dissolve. Quickly drop by tablespoon on wax paper to cool.

Makes 2 dozen pralines.

NOTE:
If Mr Pibb is not available in your area, use Dr. Pepper.

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