Marshmallow Nougat

Prepare a square casserole by adding a layer of wax/parchment paper & grease it with spraying oil.

Next, make sure that the butter is softened at room temperature.

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.

As this choice of marshmallows are quiet big, I snipped them into smaller pieces to make the melting process easier.

Place a pot or a saucepan on the stovetop on medium-low heat. Add in the butter & allow it to completely melt.

Once the butter has melted, add in the marshmallows.

Give it a mix.

Allow the marshmallows to melt on medium-low heat whilst stirring occasionally.

Once the marshmallows have melted, add in the milk powder.

Mix well until combined. The mixture will thicken & become somewhat compressed.

Turn off the heat & add in whatever you prefer, I have added in almonds.

I have also added in some soft gummies.

Mix until combined.

Plop the mixture into the prepared greased casserole.

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.

Refrigerate for 1 hour.

After 1 hour, gently peel off the wax/parchment paper & cut the Marshmallow Nougat into logs & then into smaller pieces if preferred.

Serve this Marshmallow Nougat & enjoy.

These Marshmallow Nougat’s can also be wrapped in rice paper.

Store them in an airtight container or wrap them individually with candy wrappers.