Heavenly Hash Bars
Makes about 12 squares
- 1 cup
- 1 cup
- 3 tablespoons
light corn syrup
- 16 ounces
bittersweet chocolate, chopped
- 1 teaspoon
vanilla bean paste or pure vanilla extract
- 2 cups
roasted, salted almonds, kept whole
- 2 cups
Line an 8-inch square baking dish with parchment paper with enough excess hanging over the sides of the pan to use as "handles"; spray paper with cooking spray.
Combine the sugar, evaporated milk, and corn syrup in a medium-sized, heavy saucepan. Bring the mixture to a boil over medium-high heat, whisking often, and continue boiling the mixture until it reaches 218°F to 220°F on an instant read thermometer, 5 to 8 minutes. Remove the saucepan from the heat and let cool for 2 minutes. Fold in chocolate and vanilla and stir until melted. Let cool for an additional 15 to 20 minutes, then fold in the nuts and marshmallows.
Transfer the chocolate mixture to the prepared baking dish and spread evenly with a silicone spatula. Refrigerate the candy until firm, at least two hours. Using the parchment paper handles, remove the candy from the baking dish and cut into squares. (It helps to use a knife dipped in hot water.)
Store in an airtight container in the refrigerator for up to a week. Pull 5 to 10 minutes prior to serving.
To make clusters instead of bars: using a spring-form ice cream scoop, drop round clusters onto a sheet pan lined with parchment paper or a Silpat. Refrigerate until hardened, at least 1 hour. Store in an airtight container in the refrigerator; pull out 30 minutes before serving.