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Heavenly Hash Squares
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Vintage Recipe
Heavenly Hash Squares
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Here's a throwback dessert that's sure to please. If you like rocky road fudge, you'll love this Heavenly Hash treat. Inspired by the Louisiana favorite Elmer Chocolate® Heavenly Hash® Eggs, this recipe first appeared in the Sue’s Candy Kettle Cookbook from 1951 and has been made in kitchens across the south ever since. 

Prep time
0:20 to 0:25
Plan for

Chill for 3-4 hours

1 1/2 pounds
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Heavenly Hash Squares
Extra Fine Granulated Sugar
Prep time :
0:20 to 0:25
Plan For

Chill for 3-4 hours

Yield :
1 1/2 pounds


  • 3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup semi sweet chocolate chips
  • 1 (1.5 oz) high quality chocolate bar
  • 1/2 cup light corn syrup
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup whole almonds
  • 1 cup mini marshmallows
  • 1/2 cup maraschino cherries, drained (optional)


  1. Line an 8 x 8-inch pan with parchment paper. Set aside.
  2. Combine sugar, chocolate chips, chocolate bar, corn syrup, and milk in a heavy bottom pan and cook over medium heat until sugar is dissolved. Stir as necessary.
  3. Continue cooking, stirring frequently until mixture reaches soft ball stage (230°F).
  4. Remove from flame. Stir in butter. Allow to cool for 15-20 minutes.
  5. Stir in vanilla. Fold in almonds and marshmallows (and optional cherries).
  6. Pour into prepared pan. Transfer to refrigerator to chill until completed set. Approximately 3-4 hours.
  7. Cut into squares prior to serving. Store in an airtight container in refrigerator.


You can find the first printing of the recipe in the 1951 edition of Sue’s Candy Kettle Cookbook, page 9.

Heavenly Hash® is a wholly owned trademark of Elmer Chocolate®. All rights reserved. 

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