I’ve been making this deliciously rich, fudge-like concoction for several years now, and it’s one of my most loved and requested chocolate recipes. The contrasting textures of the marshmallows and pecans are what bring this treat into a category all its own. A little taste goes a long way to satisfy your sweet tooth, so don’t let the calories scare you away.
There’s no baking involved, and the entire cooking process takes less than 20 minutes. Give this a try the next time you’re in need of a small hostess gift or simply want to indulge. If you’re like me and you prefer bittersweet chocolate over semi-sweet, feel free to make that change. I used mostly semi-sweet with about 3 ozs of bittersweet to cut down on the overall sweetness.
Decadent Heavenly Hash
SERVES 16
Ingredients
1 cup granulated sugar
1 cup evaporated milk
2 Tbs. light corn syrup
3/4 lb. semisweet chocolate (preferably 58%-61% cacao), finely chopped
1 tsp. pure vanilla extract
1/4 tsp. salt
1 1/2 cups toasted pecan pieces
1 1/2 cups mini marshmallows
Instructions
Lightly coat an 8″ square baking dish with nonstick cooking spray. Put a 10″ square piece of parchment in the baking dish and coat it with nonstick cooking spray.
Combine the sugar, evaporated milk, and corn syrup in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer until the syrup reaches 220 degrees fahrenheit (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 dish and spread it into a somewhat even layer using a rubber spatula (it’s fine if it’s a little bumpy and rustic). Tap the pan on the counter a couple of times to compact, and then cover flush with plastic wrap and refrigerate for at least 1 hour or overnight.
Put 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. Dip a chef’s knife or pizza wheel into the hot water and cut the bar into 2-inch squares. Put the squares 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.
ADAPTED FROM FINE COOKING MAGAZINE
Sharing At
Cozy Little House
Cynthia Hankin says
I am going to try this. I am a bit pressed for time and want to do at least one handmade gift for my mom for Christmas, and I can do this. Thanks so much! sounds yummy….have you ever added raisins to this? I might try that, too.
Doreen Sargente says
I haven’t added raisins Cynthia, but I’m sure they will be fine. I was tempted to add dried cranberries to this batch but didn’t. One word of caution…do not add any more condensed milk to this than the recipe calls for. A lot of cans are sold as 12 oz and it’s tempting to use it all so it doesn’t go to waste, but if you do that, these bars will be too soft. When you cut them definitely use a serrated knife or pizza cutter and have hot water nearby.
I’m also going to most likely post a chocolate biscotti recipe this week which is excellent with coffee, travels well, lasts for weeks and is super delish! I think I will have it up by Wednesday just in case you want to so that instead of or in addition to this for chocolate overload :).
Poppy says
Doreen these look delicious and I can imagine indulging in them in front of a lovely fire with a cup of coffee or tea. Now, I say imagine because we don’t have access to marshmallow or corn syrup here on the island and this makes me the maddest when I get my cravings for Canadian Butter Tarts, which are made with corn syrup! So, in the meantime, I’ll have to live vicariously via your very appetizing photos!
Have a lovely week!
xo
Poppy
Doreen says
Corn syrup is one of the worst things we can put in our bodies, so think of it as a mixed blessing. I’m going to make something today that will be equally as delish and post it soon. Hopefully, you can make it if you wish!
xxx
Cecilia says
Doreen, that looks so yummy! I need to get busy with my baking! I’m really behind this year. ๐
I hope you have a wonderful and very Merry Christmas, my friend!
Hugs and blessings,
Cecilia
Magali@TheLittleWhiteHouse says
It does look yummy!
Elaine says
Looks absolutely delicious and fast which is the best part. thanks Doreen, oh and I love your Christmasy-snowy header !! So fuN!!
Amy @ StowandTellU says
I just pinned and printed out my copy. Doreen, I got to make a treat for our family get together, and these are going to be perfect!! I’ve always loved the chocolate/ marshmallow combo it reminds me of Rocky Road ice cream (one of my childhood faves). These truly look decadent, I can’t wait to try them ~ Amy
Doreen says
They ARE decadent Amy! Make sure you follow the recipe exactly…don’t use more condensed milk than it calls for! Let me know how they turn out.
Vashti Quiroz-Vega says
Hi Doreen! These look really delicious and easy to make. Thanks for sharing the recipe. ๐
Karen says
That looks delicious and just a little too easy lol. I feel the need to make some right now!
Sheila (Mrs, Magpie) says
Oh, wow! This looks so delicious! I could eat every bite! Thank you for sharing your recipe with us. My mother’s signature Christmas candy was fudge, and I don’t. Have it. This would be a delicious substitute!
I had to laugh about our mutual 5’4″ Stool Standing Society. I got scolded by my friends and hope my husband doesn’t see the post because I am recuperating from a bad fall…NOT from a stepstoll, but from the street. I feel thoroughly chastised, but I did get some good overhead shots. LOL
xo
Sheila
Deb @ Frugal Little Bungalow says
This looks really good. The only time that I make candy is the standard fudge at Christmas but I would like to give this a try down the line. I wish I had a piece for breakfast right now, lol! ๐
Emily says
This looks delicious and is a prefect candy for Christmas. I love chocolate so this will be a must, โbookmarkโ recipe! Iโm baking pies this week, next two pecan. Love your blog too.
Merry Christmas to your and yours………..
~Emily
The French Hutch
Julie says
Hi Doreen, these sweets look so good and yummy! Thanks for sharing the recipe. Wishing you and your family a wonderful Christmas and a Happy New Year.
Hugs, Julie at Julie’s Lifestyle