Peanut Nougat
Overview
The nougat I made last time was not very sweet for the first time, so I changed the amount of ingredients. I have made it many times with this amount. If you need it, you can save it
Tags
Ingredients
Steps
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Prepare raw materials
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Turn on low heat and add butter
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Wait until the butter is completely melted
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Add marshmallows
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Boil all the marshmallows over low heat. Stir frequently to avoid burning the marshmallows
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After the marshmallows are cooked, add the milk powder and mix well
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Mix the milk powder and add cranberries
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When adding peanuts and mixing them, be sure to move slowly. If you are slow and are afraid of scorching the pot, you can lift the pot slightly and place it above the flame. It is better to mix the peanuts when there is a little heat. If you leave the stove to mix, the temperature of the marshmallows will drop, and it will be very laborious to mix the peanuts
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The crushed peanuts and marshmallows are all stuck together. I emphasize that you must use a non-stick pan. Look at my pan, there is no stick at all this time, so as to avoid wasting the whole pan with stick when I made it for the first time
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Place it on parchment paper, preferably on a non-stick baking sheet
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Knead the marshmallows evenly
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Layer a layer of oil paper on top and level it with a dough stick
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While there is still warmth, put on disposable gloves and straighten up
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Put it in the refrigerator for at least 3 hours. Whether the nougat is sticky or not has a lot to do with the temperature. You can cut it after touching it with your hands and it is not sticky. Cut it into long strips
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Cut it into the size you want
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Wrapped in candy wrappers, I still wrap them on the bed in the cold weather/snickering
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This time it includes three colors
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All wrapped up
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I plan to put it in this box
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The color is very bright
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Gorgeous
