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Heavenly Hash Candy


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Why I Love This Recipe

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


Ingredients You'll Need

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.


Questions, Comments & Reviews


Another member asked about how big are the chocolate bars - we did a little snooping and here's what we found -- typically, a large Hershey bar is around 4.25 ounces to 4.5 ounces each. You'll need a total of around 8.5 to 9 ounces of sweet chocolate for this recipe, considering two large bars.-

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