Heavenly Hash

2005-08-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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One year, I really wanted a Heavenly Hash candy, but could not find any. I was living out-of-state and called my friends to see if they could find some for me. I ended up with 8 boxes, 24 pieces each of this delectable candy. Now if Elmer’s runs out, I can make my own.

Recipe by Dale Begnaud in memory of his Mom’s wonderful candy making talents.

Ingredients

  • 1 package small marshmallows
  • 3 cups sugar
  • 3 tbsp cocoa powder
  • 1 tbsp Karo syrup
  • 1 cup milk
  • 1 cup pet milk
  • 1/2 stick butter (4 Tbsp)
  • 1 jar marshmallow creme
  • 1 cup toasted almonds (optional)

Directions

Step 1

Place the package of marshmallows (and optional toasted almonds) into a buttered 13x9 dish.

Step 2

In a medium-sized pot, combine and cook the sugar, cocoa powder, Karo, and the two milks. Cook until it forms a soft ball.

Step 3

Remove from heat and add the butter and marshmallow creme. Blend thoroughly.

Step 4

Pour mixture over the top of the marshmallows. Cool and allow to set, then cut into squares.

To test for soft ball stage: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

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