Cocoa Peanut Nougat-marshmallow Edition
1.
Pour the peanuts into the baking tray, send them to the middle of the oven, and bake at 150 degrees for about 20 minutes
2.
After baking out, let the peanut skins be rubbed off and set aside
3.
Weigh the required amount of milk powder and cocoa powder
4.
Mix and sieving
5.
Then mix well and set aside
6.
Weigh the required amount of marshmallows and cut them in half and set aside
7.
Pour the required butter into a non-stick pan
8.
Heat over low heat until the butter melts
9.
Pour the marshmallows and continue to heat them on a low heat
10.
Stir while heating until the marshmallows are melted and fully fused with the butter, turn off the heat
11.
Pour in the mixed milk powder and cocoa powder
12.
Stir quickly and evenly
13.
Pour peanuts
14.
Stir until most of the peanuts are glued
15.
Pour the sugar dough onto the silicone pad and knead it well
16.
Then put it into a non-stick bakeware, press the surface flat
17.
Pour out after forming
18.
Just cut it into a suitable size, or wrap it in sugar paper as you like.
Tips:
1. Cut the marshmallow in half before using it, so that it will be easier to fuse with the butter;
2. Knead for a while after mixing the peanuts to make the peanuts more tightly bonded, so that they won't fall apart easily when cutting.
