Peanut Cocoa Nougat-light Cream Version

Peanut Cocoa Nougat-light Cream Version

1. Pour the weighed peanuts into the baking dish

2. Put it into the middle of the oven and bake at 150 degrees for about 30 minutes. During this period, take it out several times and shake it back and forth to make it evenly heated.

3. After roasting, rub off the red coat on the surface of the peanuts

4. Pour cocoa powder into warm milk

5. Stir well

6. Add whipped cream, water syrup, confectioner's sugar and salt to a non-stick pan

7. Pour in the cocoa milk that was mixed before

8. Heat on low heat, stir while heating

9. The liquid gradually thickens

10. Continue to heat until it becomes more viscous

11. Use a thermometer to measure the temperature and turn off the fire when it reaches 128 degrees

12. Add butter

13. Stir well

14. Pour peanuts

15. Stir well

16. Pour the evenly mixed sugar liquid into the non-occupied baking pan, and flatten the surface

17. Let cool and pour out from the baking tray

18. Cut into appropriate size blocks

Tips:

1. This candy is made with a soft mouth and will not have the feeling of sticking to the teeth;
2. Pay attention to using a small fire to heat the whole process;