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
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
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