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.
NotesMake ahead: Heavenly hash keeps for up to 5 days in the refrigerator. Note that the older it gets, the softer the nuts will become.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, vegetarian
Taste and Texturechewy, chocolatey, nutty
Type of Dishchocolate dessert, dessert
- 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
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.
2009 David Guas