Heavenly Hash
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
almonds
blanched, roasted |
*
|
| 2 | tablespoons |
marshmallows
cream |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
chopped |
|
| 4 | tablespoons |
unsweetened chocolate
grated |
|
| 24 | x |
marshmallows
|
*
|
| 1 | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 15 | ml |
butter
|
|
| 118 | ml |
almonds
blanched, roasted |
*
|
| 3E+1 | ml |
marshmallows
cream |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
chopped |
|
| 6E+1 | ml |
unsweetened chocolate
grated |
|
| 24 | x |
marshmallows
|
*
|
| 237 | ml |
cream
|
|
Directions
Combine chocolate and sugar.
Add cream, and butter.
Boil to soft ball stage (234 - 238 F).
Remove from fire.
Add marshmallow cream, nuts, and flavoring.
Beat until mixture begins to thicken.
Place marshmallows on well-buttered dish evenly.
Pour mixture over them.
Let cool, cut in squares with a sharp knife.
