Heavenly hash

Yield: 6 servings

Measure Ingredient
2 cups Sugar
1 tablespoon Butter or butter substitute
½ cup Blanched and roasted almonds
2 tablespoons Marshmallow cream
1 teaspoon Vanilla
½ cup Chopped pecans
4 tablespoons Grated unsweetened chocolate
24 Marshmallows
1 cup 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.

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