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American, Southern
Heavenly Hash

Photo by: Joseph DeLeo
Comments: 2
 

Recipe

Heavenly hash is like a rocky road candy bar-it’s a fudgy, chewy, and unbelievably delicious chocolate confection made with pecans and marshmallows. Locals say that it’s so sugar-sweet it’ll send you on a sugar high straight to the Pearly Gates. Popularized by New Orleans’ family-owned Elmer Candy Company, the egg-shaped sweets were a part of my Easter basket tradition growing up (they always remind me of holiday shopping with my mom at Maison Blanche on Canal Street), and now I make homemade heavenly hash squares for my kids. Heavenly hash is pretty easy to make and is a great hostess gift. Wrap the small squares in decorative foil or place in candy cups for a finished presentation.

Yield: Makes 16 squares

Ingredients

  • 1 cup sugar
  • 1 cup evaporated milk
  • 2 tablepoons light corn syrup
  • ¾ pound semisweet chocolate (preferably 58%-61 % cacao), finely chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cups toasted pecan pieces
  • 1½ cups mini marshmallows

Directions

Lightly coat an 8-inch-square baking dish with nonstick cooking spray. Place a 10-inch-square piece of parchment paper in the baking dish, coat with nonstick cooking spray, and set the dish aside.

Bring the sugar, evaporated milk, and corn syrup to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer until the syrup reaches 220°F (it will have a foam of finely textured bubbles on top like the foam on a beer), about 8 minutes.

Turn off the heat and whisk in the chocolate, vanilla, and salt until the chocolate is completely melted and the mixture is smooth. Let it cool for 3 minutes (you shouldn’t feel any heat if you touch a dab to the bottom of your lip) and then stir in the pecans and marshmallows until combined.

Transfer the mixture to the prepared baking sheet and spread it into a some-what even layer using a rubber spatula (it’s okay if it’s a little bumpy and rustic). Tap the pan on your work surface a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 1 hour or overnight.

Place a deep bowl or pitcher of hot water next to your work surface. Invert the chocolate onto a cutting board and carefully remove the parchment paper. Dip a chef’s knife or pizza wheel into the hot water and cut the bar into 2-inch squares. Place the heavenly hash in paper candy cups, wrap in decorative foil, or arrange on a serving platter and refrigerate. Let the candies sit out at room temperature for at least 30 minutes before serving.

Notes

Make ahead: Heavenly hash keeps for up to 5 days in the refrigerator. Note that the older it gets, the softer the nuts will become.


© 2009 David Guas

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

266kcal (13%)
61mg (3%)
35g
2g
15g (23%)
0g
5g (26%)
7g
2g
5mg (2%)
30g
3g
41mg
168mg
11mcg RAE (0%)
0mg (1%)
56mg (6%)
1mg (5%)
 

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  • kararota

    02.04.14 Flag comment

    @minimizeme: Thanks so much for catching this error! It's 1 teaspoon vanilla extract.

    All best,
    Kara Rota
    Editorial Director

  • minimizeme

    02.04.14 Flag comment

    Sounds Divine. It is unclear how much vanilla should be added to this mixture. The "teaspoon vanillaextract is in the same line as the semisweet chocolate. Can you clarify please? My son will love this!!!

 

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