1. Melt the butter in the pot, pay attention to the whole process of making it on a low fire, because the marshmallows are easy to burn
2. After the butter has melted, put the marshmallows in and mix evenly
3. Quickly mix marshmallows and butter. Here is one of the keys to making nougat soft and hard. If you like a bit harder, you can burn the marshmallows and butter for about half a minute after the marshmallows and butter melt. Then pour in the milk powder and quickly stir evenly
4. Pour in crushed peanuts, you can also add some nuts or dried cranberries here. Because I added some sesame walnut powder to the milk powder, the color came out a bit dark
5. Pour the evenly mixed nougat into the mold, flatten it, and let it cool at room temperature and put it in the refrigerator for a while
6. Take it out of the mold and cut into pieces, wrap them in sugar paper. If you don’t eat it, it’s best to store it in an airtight jar or in the refrigerator.
Tips:Factors affecting the softness and hardness of nougat:
1. The more butter, the softer the nougat. The less butter, the harder the nougat.
2. The more powdered milk, the harder the nougat. The less powdered milk, the softer the nougat.
