Nougat-the Ultimate Recipe After Many Trials

Name: Nougat-the Ultimate Recipe After Many Trials
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 32g Unsalted butter; 100g milk powder; 150g White marshmallow; 140g Chopped cooked peanuts

by Jasmine de small kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Nougat generally refers to candies made from roasted nuts and honey, which are divided into two types: soft and hard. The common nougat in the market is generally divided into protein nougat and gelatin nougat. I think the cheapest one is nougat made with gelatin as the main raw material. It is best not to eat this kind of sugar. The egg white nougat is made by whisking the egg whites with a whisk and adding syrup and nuts. Compared with the handmade nougat, the taste is slightly harder and the milk flavor is not strong.
Handmade nougat is made of butter, marshmallow, milk powder and nuts as raw materials. It has a strong milk flavor and rich nuts. It is delicious and non-sticky, and it is more fragrant as you chew, and does not contain flavors and pigments. The characteristics of nougat are relatively soft, so it often changes, so that it does not affect the consumption, and those that remain very hard above 25 degrees, generally have additives. "

Ingredients

Nougat-the Ultimate Recipe After Many Trials

1. Preheat the oven to 170 degrees, add peanuts, middle layer, and bake for about 10 minutes. You can bake more points at a time, seal them up and store them in refrigeration.

Nougat-the Ultimate Recipe After Many Trials recipe

2. Take the peanuts out halfway and stir them.

3. The roasted peanuts are hot and rub the peanut skin off.

4. Then put the peanuts on the panel and chop them with a knife or put them in a fresh-keeping bag and use a rolling pin to crush them.

5. Heat the butter in a pan over low heat until it melts.

6. Add marshmallows and continue to heat on low heat until melted.

7. Add milk powder.

8. Stir quickly and evenly.

9. Add peanuts.

10. Stir quickly and evenly.

11. Pour it on a linoleum.

12. Use a rolling pin to roll it into a square with a thickness of about 1 cm, and then put it in the refrigerator.

13. Let the nougat cool and cut into pieces. Pay attention to the softness and hardness of the nougat. If it is a bit soft, it will stick when cut. If it is too hard, it will not cut. You can leave it at room temperature for a while and then cut it slightly softer.

14. Finally, wrap it with a beautiful candy wrapper. If there is no candy wrapper, you can put it in the fresh-keeping box and refrigerate it.

Tips:
The recipe I shared with you today is the most ideal one I have obtained after many trial and error. The nougat made by this recipe tastes very good when placed at room temperature, with moderate hardness.
The hardness of nougat is directly related to the amount of butter and milk powder. If you increase the amount of butter or reduce the amount of milk powder, the nougat will become soft.
After the nougat is mixed in the pan, you can pour it on the greased paper. After the sugar cools and harden, it can be peeled off, but if the quality of the greased paper is not good enough, it will stick to the sugar. I tried pouring it in a non-stick bakeware, and it was a bit difficult to take it out. Even if it is greased, it is not as convenient as pouring it on a tarp. It does not stick at all and can be removed at any time.
The whole process requires a low heat, and the operation is as fast as possible. After adding the peanuts, if the mixture is not good, you can pour it on the tarp and knead it with disposable gloves. It is not sticky. It is convenient.
The finished nougat is best kept in the refrigerator in an airtight seal, which can extend the storage time, and can be frozen if it is not eaten for a long time.
It is best to use a non-stick pan to make nougat, which is much easier to handle.
Peanuts can be replaced with cashews, almonds, walnut kernels, black sesame seeds, cranberries and any other nuts or preserved fruits you like.
If you want to eat cocoa-flavored or matcha-flavored milk powder, just subtract 10 grams of milk powder and replace it with cocoa powder or matcha powder and mix well with the milk powder you need.