Chocolate Nougat (Bakeproof Chocolate Version)
Ingredients
- Marshmallow 180g
- Peanuts 125g
- Milk powder 110g
- Bake resistant chocolate 73g
- Butter 40g
Steps
1. Bake the peanuts at 180 degrees on the bottom floor of the oven for 5 minutes. If you like a crispier texture, you can bake them for 2 more minutes. Pay attention to the heat during the baking process
2. Remove the peanut skins and use a vegetable basket to sift them out (you can sift them in the sink to avoid peanut skins flying everywhere)
3. Put softened butter in a non-stick pan, heat over low heat to melt the butter
4. Add baking-resistant chocolate and melt slowly
5. This is the melted state
6. Pour in 180 grams of marshmallows and continue to heat on low heat
7. Fry the marshmallows until they are completely melted, add the milk powder, and quickly mix the marshmallows and milk powder (I forgot to take a picture of pouring the milk powder)
8. Add peanuts and turn off the fire
9. Quickly mix all materials
10. Pour the evenly mixed nougat onto a non-stick baking sheet (or parchment paper)
11. Let cool and cut into small pieces
12. Wrap the nougat in sugar paper
13. Very chewy nougat with strong cocoa flavor
14. After making it in the summer, you can store it in the refrigerator
15. It is recommended to make it in winter. In summer, the temperature is high and it will be a bit sticky
Tips
- 1. If you use cocoa powder, you only need to add about 10 grams
- 2. It is recommended to make it in winter. In summer, the temperature is high and it will be a bit sticky
