Heavenly Hash

Heavenly hash is a Southern candy shop classic. Unsweetened chocolate, cream, sugar, and butter boil together to soft ball stage, then get beaten with marshmallow cream, roasted almonds, and chopped pecans until thick. The whole mixture pours over a layer of whole marshmallows and sets into a fudgy, nutty candy.

Hitting the soft ball stage (234-238°F / 112-114°C) is the make-or-break moment. A candy thermometer takes the guesswork out. Undershoot and the candy won’t set. Overshoot and it’ll be dry and crumbly instead of creamy.

Beat the mixture after removing it from heat until it starts to lose its gloss and thicken. Pour it quickly over the marshmallows because once it starts setting, you’ve only got about a minute before it’s too stiff to spread.

Kitchen Tips

• Use a heavy-bottomed pot to prevent scorching. Chocolate and sugar burn easily and there’s no rescuing a scorched batch.
• Butter the dish generously so the candy releases cleanly when you cut it. A sharp knife dipped in hot water makes clean cuts.
• Let the candy cool completely at room temperature before cutting. Refrigerating it too fast can cause the surface to crack.

Variations

• Use all pecans or all almonds instead of a mix, depending on what you prefer.
• Add a pinch of sea salt flakes on top before the candy sets for a salted chocolate version.
• Fold in dried cherries along with the nuts for a cherry-chocolate heavenly hash.