The Past and Present Life of a Candy--Peanut Nougat (Marshmallow Version)
I've always liked eating peanut nougat. When I usually buy it, I only feel its soft texture and never dared to think about making it myself. But with the help of Xiachufang, I learned that using just marshmallows makes making nougat incredibly simple. Four ingredients, half an hour, a little combination, and a new delicious treat is born~ Some things are not as difficult as imagined or rumored. For instance, this time I made nougat, and you have to experience it yourself to have the truest and most personal understanding!
Ingredients
Steps
Preparation: 1. Choosing nuts: You can use peanuts, almonds, cashews, or other nuts. If using raw peanuts, roast them at 150°C for 15 minutes in the oven, or heat them in a frying pan until cooked. Remove the skins, then crush them with a knife.
2. Choosing powders: The basic powder is milk powder; both whole and skim milk are fine. For a less sweet taste, it's best to use unsweetened milk powder because marshmallows are already sweet enough. You can also add instant coffee powder or matcha powder according to your preference (I used coffee-flavored marshmallows and paired them with instant coffee powder).
3. Choosing marshmallows: It's best to use plain white marshmallows with a basic vanilla flavor. Since plain white ones were out of stock in the supermarket, I tried coffee and orange-flavored marshmallows, which turned out great. Avoid marshmallows with fillings.
Instructions: 1. Melt unsalted butter in a non-stick pan over low heat.
2. Add marshmallows and stir continuously until fully melted. Remove from heat.
3. Add milk powder in two batches, stirring evenly. If the mixture becomes too solid to mix, gently reheat over low heat.
4. Pour the marshmallow mixture over the crushed peanuts. I used a non-stick baking pan, but if you don't have one, use parchment paper. Mix the marshmallow and peanuts together. (I used my clean hands—easy mixing!)
6. Smooth and shape the candy, then put it in the refrigerator's cold storage for 5 minutes, or let it cool at room temperature in winter.
7. Once cooled slightly, cut into small pieces. (Don't wait until it's completely hard, as it will be harder to cut.)
8. Prepare some milk powder to coat each piece of candy. This enhances the flavor and prevents sticking. Sift off any excess powder.
9. At this point, the candy is basically done. The final step is packaging. (I made two flavors: coffee and fruity.)
10. Use materials at hand, such as sandwich wrappers, to cut according to the size of the candy pieces. Then wrap each piece individually.
Packaging is up to your preference. You can use cookie bags or candy wrappers; they all look beautiful. (Distinguish flavors with different wrappers!)