Nougat
Our homemade marshmallow nougat is a simplified version of traditional nougat that uses melted marshmallows as a binder, providing the chewy, sweet base for the nougat. As the mixture (roasted nuts, dried fruits, and crackers) comes together, you'll experience a symphony of flavors and textures – from the crunch of roasted nuts to the chewy sweetness of dried fruit, all harmonized by the soft and chewy marshmallow filling.
Equipment
- Kitchen scale
- Nonstick large frying pan
- Nonstick square baking pan (9")
- Food safe rubber gloves
Ingredients
- 500 g marshmallow (I used regular size marshmallows. You can also mini marshmallows, which will melt even more effortlessly.)
- 125 g Unsalted butter
- 125 g milk powder
- 85 g freeze-dried strawberry slices
- 50 g dried fruits (I used dried cranberries. You can also use dried cherries, chopped dried mangoes or apricots.)
- 50 g roasted nuts (I used peanuts. You can also use almonds, cashews, pecans, pistachios, or a mix of them.)
- 200 g Ritz crackers (I used RITZ Peanut Butter Sandwich Cracker. You can also use the Ritz Original Crackers without the peanut butter filling.)
Instructions
- Dust a square baking pan with a thin layer of milk powder, or grease it lightly with cooking spray.
- In a large nonstick frying pan, add butter, stir constantly over medium low heat until the butter melts completely.
- Incorporate the marshmallows into the frying pan, stirring continuously over medium-low heat until they are halfway melted (refer to Note 1 below).
- Quickly mix in the milk powder, stirring constantly over medium-low heat until no dry powder remains in the pan.
- Turn off the heat, quickly add the rest of the ingredients into the pan, and stir continuously over the residual heat until all the ingredients are evenly distributed.
- Transfer the mixture into the prepared baking pan. Lightly grease your hands or wear a pair of food handling gloves to press the mixture evenly into the pan. Sprinkle a thin layer of milk powder over the top surface of the nougat.
- Allow the nougat to cool and set in the refrigerator for at least 1 hour or until firm.
- After the nougat has fully set, take it out of the baking pan and transfer it to a cutting board. Use a sharp knife to slice it into 32 bars.
- Serve the nougat immediately or store it in an airtight container at room temperature for up to a week.