Heavenly Hash

24 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
4.0/5 (1)
Heavenly Hash
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 with marshmallows, chocolate, and almonds. Recipe by Dale Begnaud in memory of his Mom’s wonderful candy making talents.

Ingredients

24 servings
  • 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)

Step-by-Step Instructions

  1. Place the package of marshmallows (and optional toasted almonds) into a buttered 13x9 inch dish.
  2. In a medium-sized heavy-bottomed pot, combine the sugar, cocoa powder, Karo syrup, milk, and pet milk. Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (235-240°F on a candy thermometer), about 15-20 minutes.
  3. Remove from heat and add the butter and marshmallow creme. Blend thoroughly until smooth.
  4. Pour the chocolate mixture over the top of the marshmallows in the prepared dish. Allow to cool completely and set at room temperature, about 2-3 hours, then cut into squares.
  5. To test for soft ball stage without a thermometer: 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.

Common Problems and Solutions

Q: Why isn't my candy reaching soft ball stage?

A: Make sure you're cooking over medium heat and stirring frequently to prevent scorching. The mixture needs to reach 235-240°F. If you don't have a candy thermometer, use the cold water test described in the recipe. Be patient - it can take 15-20 minutes of steady cooking.

Q: Can I skip the candy thermometer?

A: Yes, you can use the cold water test method described in the recipe. Drop a small amount of the hot candy mixture into cold water and try to form it into a ball with your fingers. At soft ball stage, it will form a soft, flexible ball that flattens when removed from the water.

Q: Why is my chocolate mixture grainy?

A: This usually happens if the sugar crystallizes during cooking. Stir gently and avoid stirring too vigorously once the mixture comes to a boil. Make sure all the sugar dissolves completely before it reaches a full boil. Using a candy thermometer and not over-stirring helps prevent this.

Tips and Techniques

Use a candy thermometer for best results - candy making requires precise temperatures. Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant for the best flavor. Don’t rush the cooling process; letting it set properly at room temperature ensures the right texture.

Ingredient Substitutions

  • pet milk: evaporated milk
  • Karo syrup: light corn syrup
  • almonds: pecans or walnuts
  • marshmallow creme: an additional cup of mini marshmallows, melted

Equipment Needed

  • heavy-bottomed pot or saucepan
  • candy thermometer (recommended)
  • 13x9 inch baking dish
  • wooden spoon or heat-resistant spatula

Historical Context

Heavenly Hash is a cherished Louisiana candy tradition, originally made famous by Elmer’s Chocolate in Ponchatoula and later New Orleans. This homemade version captures the same combination of fluffy marshmallows and rich chocolate fudge that generations of Louisianans have loved.