Cotton Nut Nougat

Name: Cotton Nut Nougat
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g cotton candy; 60g California walnuts (dry); 60g Dried cranberries; 30g butter; 40g Purple Sweet Potato Powder; 30g milk powder

by Kou Kou's sweetness and honey

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

In my "cotton nut nougat", in addition to the main ingredient marshmallows, walnuts and cranberries are added, a little milk powder is added to increase the milky flavor, and a little dried natural purple potato powder is added, which is soft and sweet. . In order to prevent sticking, the surface is also covered with purple potato powder after cutting. It needs to be stored in the refrigerator and it will become soft in a high temperature place.

Ingredients

Cotton Nut Nougat

1. Heat the pot on medium heat for half a minute, add butter, change to low heat to melt into liquid

2. Add marshmallows and stir gently until melted

3. Remove the pot from the heat, add milk powder and mix well

4. Add 30g purple sweet potato flour and mix well

5. Add cooked walnuts and dried cranberries, mix well

6. When the marshmallows are completely melted, the bottom of the pan is still smooth and non-sticky

7. Place the pot on the table top with a towel. The surface of the sugar body becomes flat and the large bubbles inside can be discharged. Sprinkle with purple sweet potato powder (amount outside of the formula). After it has cooled down, put it in the refrigerator for two hours. Harden

8. Take out the sugar pie in the pot, cut into pieces, and wrap it with purple sweet potato powder (about 10g), put it in the fresh-keeping box, and keep it in the refrigerator. Eat within a week