Heavenly Hash Fudge

  • Pin It
  • print
Recipe Courtesy of


Servings: 16 servings
Difficulty: Easy

Ingredients Add to grocery list

1 cup sugar
1 cup evaporated milk
2 tablespoons light corn syrup
3⁄4 pound semisweet chocolate (preferably 58%–61% cacao), finely chopped
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1 1⁄2 cups toasted pecan pieces
1 1⁄2 cups mini marshmallows


 

image

 

Directions

Lightly coat an 8-inch-square baking dish with nonstick cooking spray. Place a
10-inch-square piece of parchment paper in the baking dish, coat with nonstick cooking spray, and set the dish aside.

Bring the sugar, evaporated milk, and corn syrup to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer until the syrup reaches 220°F (it will have a foam of finely textured bubbles on top like the foam on a beer), about 8 minutes.

Turn off the heat and whisk in the chocolate, vanilla, and salt until the chocolate is completely melted and the mixture is smooth. Let it cool for 3 minutes (you shouldn’t feel any heat if you touch a dab to the bottom of your lip) and then stir in the pecans and marshmallows until combined.

Transfer the mixture to the prepared baking sheet and spread it into a somewhat even layer using a rubber spatula (it’s okay if it’s a little bumpy and rustic). Tap the pan on your work surface a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 1 hour or overnight.

Place a deep bowl or pitcher of hot water next to your work surface. Invert the chocolate onto a cutting board and carefully remove the parchment paper. Dip a chef’s knife or pizza wheel into the hot water and cut the bar into 2-inch squares. Place the heavenly hash in paper candy cups, wrap in decorative foil, or arrange on a serving platter and refrigerate. Let the candies sit out at room temperature for at least 30 minutes before serving.

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

Nice gluten free recipe to try this Christmas...YUM

By Christa on December 13, 2011

54321

The first time I made this recipe it was excelent. The last two times the fudge did not get hard it all:(

By Anonymous on December 05, 2010

My Recipe Box |

Paula's Upcoming Schedule

  • August 27: Paula Deen Live! Nashville, TN

    Come see Paula’s live show at the TPAC: Andrew Jackson Hall in Nashville, TN and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Tennessee Performing Arts Center here!
    Sponsored by Springer Mountain Farms.

  • September 12: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • September 16: Paula Deen Live! Birmingham, AL

    Come see Paula’s live show at the Alabama Theatre in Birmingham, AL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • View Paula's Full Schedule