1. Pour matcha powder and milk powder into a bowl, and mix them evenly with a mini whisk.
2. Dried yellow peaches are cut into small cubes.
3. Mix the dried yellow peaches and dried cranberries evenly and set aside for later use.
4. Pour butter into Joyoung non-stick pan, heat it on low heat until it melts into liquid.
5. Add the marshmallows and stir roughly, so that the surface of each marshmallow is covered with butter.
6. Then use a spatula to constantly stir to prevent the marshmallows from burning. Remember, it must be low heat. After mixing the butter and marshmallows thoroughly, you can continue to stir-fry for another minute to make the nougat more vigorous.
7. Add the milk powder and matcha powder mixture in two portions and mix them well.
8. This is the mixed state, turn off the heat after mixing.
9. Pour in dried cranberries and yellow peaches.
10. Use a spatula to quickly mix them roughly.
11. Then the nougat is moved to the nougat pan. Wait a little while the nougat is not hot, put on gloves and fold them a few times at will.
12. The folded nougats are more delicious. After folding them, place them in the nougat tray. After roughly pressing them, use a rolling pin to flatten them.
13. After cooling at room temperature, start cutting the sugar. Cut into long strips first.
14. Cut into small pieces. Saw back and forth with a knife, the cut surface will be more neat.
15. Finally, bag the nougat and seal it.
Tips:The softness of the marshmallow version of nougat is related to the amount of butter and milk powder in the raw materials and the length of the stir-fry time.
The more butter, the softer the nougat. The less powdered milk, the softer the nougat. The longer the stir-fry, the harder the nougat.
Like hard candy: increase the cooking time after mixing marshmallow and butter, and increase the amount of milk powder. Like soft candy: reduce the cooking time after mixing marshmallow and butter, and increase the amount of butter.
