Heavenly Hash Candy is an old-fashioned candy recipe made with chocolate, nuts and marshmallows.
My mom was a candy maker, not professionally of course, but she made lots of candy for Christmas and sometimes at other times. Easter is a terrific time for homemade candy. Mom made Fudge, Heavenly Hash and Sea Foam and other candies. This Heavenly Hash Candy recipe is good any time of year and takes just 30 minutes.
Heavenly Hash: Easy Recipe
Some candies, like Heavenly Hash, are easy to make. My favorite candy that Mom made is Sea Foam, but I have not learned to consistently make it correctly. This is perhaps because the humidity in Virginia is higher than it is in Wisconsin. Mom always said it had to be cold outside for it to turn out. Do you know how to make it? Make me some!
Heavenly Hash and Fudge, on the other hand, are not difficult to make. Heavenly Hash is scrumptious and looks pretty on a plate. Following Mom’s recipe, I made some with marshmallows, and then I also made some with coconut, leaving out the marshmallows. I called this Walnut Joy Candy.
If you prefer dark chocolate, try Nestle’s Dark Chocolate Morsels instead of milk chocolate in the Heavenly Hash recipe. Or, use semi-sweet chocolate chips in place of milk chocolate. Any chocolate will be tasty.
What You Need
For this recipe you need measuring cups, a heavy bottomed pan, and a small baking pan. I suggest you use a small glass pan to pour your candy into because you don’t have to worry about cutting grooves in the pan when you cut the candy.
Heavenly Hash Recipe
Chocolate, nuts and marshmallows. Great candy.
- 1/2 pound milk chocolate
- 1/4 pound German chocolate
- 1 cup chopped walnuts or nuts of your choice
- 1/4 pound butter
- 1 cup miniature marshmallows
- Melt the chocolates and the butter in a double boiler, stirring frequently.
- Remove from heat.
- Stir in nuts and marshmallows.
- Pour into a 7" x 9" buttered pan.
- When cool, cut into 1"-2" squares.
I always melt the chocolate in the microwave, but you have to be super careful as it doesn't look like it's melted and it is easy to go from melted to burned. For this recipe, I microwave it for about 2 minutes and then check it. If it is not melted, I microwave it 30 seconds at a time until it is almost melted. Then I take it out and stir it to finish the melting process because a microwave does not heat the ingredients the same throughout the dish, and some of it is very hot while the rest is not. When stirred, it melts the rest.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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