MARSHMALLOW NOUGAT

 

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This Recipe Makes ± 20 Pieces

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Marshmallow Nougat – you’re probably wondering what this is & well this is just a quicker version of making the delicious Nougat bars.

This confectionery is made with creamy marshmallows & any add in’s of your choice. The original Nougat is made from whipped egg whites & the process is more tedious than this one.

I promise, the entire family will love this candy. their so easy to make & their oh so good!

 

Marshmallow Nougat Ingredients:

• 200 grams white giant marshmallows
• 60 grams softened butter or margarine
• ½ cup milk powder (Nestle Klim)
• 1 cup whole almonds
• 1 cup soft gummies
• spraying oil

Method:

1. Prepare a square casserole by adding a layer of wax/parchment paper & grease it with spraying oil.
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3. Next, make sure that the butter is softened at room temperature.
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5. For this recipe, I am using Giant Braai Marshmallows (which you can find at Food Lover’s Market stores), as I wanted white marshmallows only to make this Nougat. In South Africa, most of the packages usually come with a mixture of white & pink marshmallows & I didn’t want the pink ones to go to waste. Of course, you may add pink ones in as well if you prefer.
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7. As this choice of marshmallows are quiet big, I snipped them into smaller pieces to make the melting process easier.
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9. Place a pot or a saucepan on the stovetop on medium-low heat. Add in the butter & allow it to completely melt.
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11. Once the butter has melted, add in the marshmallows.
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14. Give it a mix.
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16. Allow the marshmallows to melt on medium-low heat whilst stirring occasionally.
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18. Once the marshmallows have melted, add in the milk powder.
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20. 
21. Mix well until combined. The mixture will thicken & become somewhat compressed.
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23. Turn off the heat & add in whatever you prefer, I have added in almonds.
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25. I have also added in some soft gummies.
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27. Mix until combined.
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29. Plop the mixture into the prepared greased casserole.
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31. Grease another piece of wax/parchment paper with spraying oil & place it over the mixture. Use your hands to press the mixture down into the casserole & thereafter use a small glass to roll & flatten the mixture.
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34. Refrigerate for 1 hour.
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36. After 1 hour, gently peel off the wax/parchment paper & cut the Marshmallow Nougat into logs & then into smaller pieces if preferred.
37. 
38. Serve this Marshmallow Nougat & enjoy.
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40. 
41. These Marshmallow Nougat’s can also be wrapped in rice paper.
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43. Store them in an airtight container or wrap them individually with candy wrappers.
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45. If you enjoyed this recipe, you might also enjoy my Sevens Chocolate Bars Recipe.