Recipe: Heavenly Hash

Title: Heavenly Hash
Categories: Candies, 1941
Yield: 6 servings

2 c Sugar
1 tb Butter or butter substitute
1/2 c Blanched and roasted almonds
2 tb Marshmallow cream
1 ts Vanilla
1/2 c Chopped pecans
4 tb Grated unsweetened chocolate
24 Marshmallows
1 c Cream

Combine chocolate and sugar. Add cream, and butter. Boil to soft
ball stage (234 - 238 F). Remove from fire. Add marshmallow cream,
nuts, and flavoring. Beat until mixture begins to thicken. Place
marshmallows on well-buttered dish evenly. Pour mixture over them.
Let cool, cut in squares with a sharp knife. Virginia Cooper, New
Orleans, LA.