National Ground Hog's Day
National Tater Tot's Day
National Heavenly Hash Day
I'm sure you all know what the first to are, but Heavenly Hash Day? Okay, I'm thinking hamburger with onions, potatoes, and carrots, right? Nope. Wrong.
In some parts of the country, Heavenly Hash is a kind of ice cream. I also found recipes for a side dish made with maraschino cherries, mandarin oranges, and some other things, but the version I'm talking about is a type of candy. Here's a recipe, and it sounds yummy.
Heavenly Hash Bars
Makes approximately 12 squares or 16 clusters; can be doubled
INGREDIENTS
1 cup sugar
1 cup evaporated milk
3 tablespoons light corn syrup
16 ounces bittersweet chocolate, chopped
1 teaspoon vanilla bean paste or pure vanilla extract
2 cups roasted, salted almonds, kept whole
2 cups miniature marshmallows
INSTRUCTIONS
1. Line an 8-inch square baking dish with parchment paper with enough excess hanging over the sides of the pan to use as "handles"; spray paper with cooking spray.
2. Combine the sugar, evaporated milk, and corn syrup in a medium-sized, heavy saucepan. Bring the mixture to a boil over medium-high heat, whisking often, and continue boiling the mixture until it reaches 218°F to 220°F on an instant-read thermometer, 5 to 8 minutes. Remove the saucepan from the heat and let cool for 2 minutes. Fold in chocolate and vanilla and stir until melted. Let cool for an additional 15 to 20 minutes, then fold in the nuts and marshmallows.
3. Transfer the chocolate mixture to the prepared baking dish and spread evenly with a silicone spatula. Refrigerate the candy until firm, at least two hours. Using the parchment paper handles, remove the candy from the baking dish and cut into squares. (It helps to use a knife dipped in hot water.)
4. Store in an airtight container in the refrigerator for up to a week. Pull 5 to 10 minutes prior to serving.
1 cup sugar
1 cup evaporated milk
3 tablespoons light corn syrup
16 ounces bittersweet chocolate, chopped
1 teaspoon vanilla bean paste or pure vanilla extract
2 cups roasted, salted almonds, kept whole
2 cups miniature marshmallows
INSTRUCTIONS
1. Line an 8-inch square baking dish with parchment paper with enough excess hanging over the sides of the pan to use as "handles"; spray paper with cooking spray.
2. Combine the sugar, evaporated milk, and corn syrup in a medium-sized, heavy saucepan. Bring the mixture to a boil over medium-high heat, whisking often, and continue boiling the mixture until it reaches 218°F to 220°F on an instant-read thermometer, 5 to 8 minutes. Remove the saucepan from the heat and let cool for 2 minutes. Fold in chocolate and vanilla and stir until melted. Let cool for an additional 15 to 20 minutes, then fold in the nuts and marshmallows.
3. Transfer the chocolate mixture to the prepared baking dish and spread evenly with a silicone spatula. Refrigerate the candy until firm, at least two hours. Using the parchment paper handles, remove the candy from the baking dish and cut into squares. (It helps to use a knife dipped in hot water.)
4. Store in an airtight container in the refrigerator for up to a week. Pull 5 to 10 minutes prior to serving.
If you whip up a batch, let me know how it is.
While you're sitting back munching on your Heavenly Hash and sipping coffee, why not read a book?
On sale for $1.99
GABRIEL'S ATONEMENT, Land Rush Dreams Book 1
Lara Talbot sees Gabe as a derelict like her husband and wants nothing to do with him--not even the much-needed money he's offered her. But as she struggles to provide for her family and makes plans to claim property in the upcoming Oklahoma land rush in hopes of finally having a permanent home, she wonders if God might have sent the meddling man to help.
Thanks for the recipe. Gabriel's Atonement is a great book.
ReplyDeleteThanks!
DeleteThe recipe looks amazing! Thanks for sharing...
ReplyDeleteI haven't made it, so if you do, let me know what you think.
DeleteGreat recipe, Vickie. Thank you!
ReplyDeleteYum! This sounds delicious! So does your book.
ReplyDeleteThanks, Donna!
DeleteI think of the ice cream first...but this candy sounds wonderful! Many thanks for the recipe and the info on your book.
ReplyDeleteSounds delicious.
ReplyDeleteThanks, Merrillee!
DeleteYikes - that's some good-sounding candy. Thank you for the book bargain too, Vickie!!
ReplyDelete