HEAVENLY HASH CANDY

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 large Hershey bars (sweet chocolate)
  • 1 stick melted butter (not oleo)
  • 1/4 lb. very soft miniature marshmallows
  • 1/2 c. (or more) whole pecan halves
  • 1 tsp. vanilla

Directions

  • Break chocolate in small pieces.
  • Melt in double boiler over hot water, but not boiling.
  • Beat until smooth.
  • Melt butter over low flame, stirring constantly. Add melted butter to fully melted chocolate; add vanilla.
  • Pour into 8-inch mixer bowl & let set in icebox until consistency of a medium custard.
  • Stir occasionally, scraping sides and bottom while it cools.
  • When cool and thick, beat at high speed for 1 minute until it is light in color and texture. Add marshmallows and pecans, a few at a time, folding in gently.
  • Pour at once into a 9-inch square pan lined with waxed paper.
  • Flatten top with a spoon and keep in icebox until firm (about 30 minutes).
  • When firm, cut in squares and keep in Tupperware.
  • I keep in icebox during the holidays until ready to serve.
  • Will keep for days.

Notes

Everybody will want more. I always have to double this. Great for gifts.

Categories: Candy  Chocolate 
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