I can’t believe I’ve never shared my nougat recipe with you before. What was I thinking??
I discovered the technique when I was trying to make another recipe for popcorn marshmallow lollipops. It went completely wrong, and all the popcorn fell off the sticks whilst I was taking the photos, but I found that the melted marshmallows transformed into a denser (is that even a word?), less squishy form once cooled.
Not longer after, I used the technique to make the nougat layer in some Snickers Brownies I made for Simply Stacie’s blog (check out the recipe – especially if you’re gluten intolerant – they’re naturally gluten free):
That was back in March, and I completely forgot to show you the nougat on my own blog.
Give it a go, it only takes 5-10 minutes to melt down the ingredients (they look like a lumpy, gooey mess at first, but it will melt down into a relatively smooth mixture).
Then you can let it set and cool for 10 minutes before eating it.
Or if you’re patient, you can let it cool completely before dipping it in chocolate.
….if you’re impatient, but you still need the chocolate, then leave it to cool, but spend the next 10 minutes eating any remains that have been left in the pan and on your spatula.
Don’t be ashamed – we’re technically saving the planet by being less wasteful.
- 600g/14oz marshmallows (usually gluten free, but check if required)
- 10 tbsp peanut butter
- 350g (1+1/2 cup) confectioner’s sugar, sieved
- 200g (1+1/3 cups) Peanuts (not salted), roughly chopped
- 100g (3.5 oz) milk chocolate (check for gluten free if required)
- Line a 20cmx20cm dish or baking tin with non-stick baking parchment or a silicone mat and put to one side.
- Place the marshmallows, peanut butter and confectioner’s sugar in a pan and place on a medium heat. When the marshmallows start to melt, give everything a stir with a silicone spatula. Stir regularly until the marshmallows have completely melted. It will look lumpy at first, but it will come together. You should be left with a relatively smooth (there will be a few small lumps, but that's fine), stretchy mixture. Stir in the peanuts, then turn off the heat.
- Working quickly (before it sets) pour out the nougat into the tin. Smooth the top using a palette knife or back of a spoon and leave to cool and set for at least 45 minutes.
- Once cooled, remove from the tin and peel off the baking parchment. Cut into small pieces.
- Break the chocolate into small chunks and place in a bowl. Microwave in 30 second bursts, stirring in between each burst - until the chocolate is melted.
- Dip the tops of the nougat into the chocolate. Allow excess to drip off, then turn over and place on a plate or tray to set.
- Eat immediately, or store in a sealed box at room temperature.