A homemade marshmallow nougat recipe so easy that it feels like cheating
I am not much of a sweet tooth. But nougats are an exception. Crunchy when you take the first bite, the nougats soon start to soften in the mouth. The nuts filling adds another layer of crunchiness to these marshmallow nougats.
Best part? Besides nuts, you can add almost anything you want to the filling. Strawberries, cranberries, cookies, and chocolate chips, the possibilities are endless. That’s why nougats are not only candy but also a great party food for Christmas or the Chinese New Year.
Nougats are called 牛轧糖 in Chinese, which means “pressed milk candy” in English. Traditional nougats are egg white-based with corn syrup and nuts. And it takes a lot of whisking to make the perfect nougat. But that’s not what we are doing today.
Just like the dumpling wrap scallion pancakes, I love recipes that are easy like cheating. So today, we are making nougats out of marshmallows. The base is three-ingredient: marshmallow, butter, and milk powder.
I am not a savvy baker, but I nail this marshmallow nougat recipe for the first time. Sounds easy, right? Follow along and make your own batch of fluffy nougats.
How to make marshmallow nougat?
Just like I promise, the base of this nougat recipe only requires three things. And you get to decide what favors to add to the candy. In this recipe, I use a mix of different nuts. But you can also go creative.
Ingredients (for 30 candies)
- 150 grams Marshmallow
- 40 grams Butter
- 85 grams Milk powder
- 50 grams granulated peanuts
- 25 grams almonds
- 25 grams cashews
- 20 grams Pork floss
Utensils
- A non-stick pan
- A spatula
- A square mold or a baking pan
- Plastic wraps or parmesan paper
Step-by-step instruction
On a pan, heat the butter over medium heat. Coat the bottom of the pan evenly.
When the butter melts completely, add the marshmallow and switch to medium-low heat. Use a spatula to mix the marshmallow with butter.
When the marshmallow starts to soften, add half of the milk powder and keep stirring until the mixture is smooth. Then turn off the heat.
Add the crushed nuts and pork floss(optional), continue to stir until it’s mixed evenly.
Note: Try not to cook the mixture for too long. The heat only serves to melt the butter and marshmallow.
Once the mixture is smooth, you can turn off the heat. Overcooked, the candy may become too hard.
Put the mixture in a mold lined with plastic wraps or parchment paper. Press to form.
Refrigerate the candy for 2 hours. If possible, put it in the fridge overnight.
Take it out and remove the nougat from the mold. Cut it with a knife into small blocks. Enjoy!
How to store homemade marshmallow nougat?
Just like other egg-based sweet treats, nougats get sticky in humidity. If you make nougats in bulk, you can store them in a sealed bottle. If possible, package them separately in parmesan paper.
These homemade nougats can be stored for up to 3 days in the fridge and 30 days in the freezer. Make ahead and serve at a party; they will definitely be a crowd-pleaser.
Update:
I added freeze-dried strawberries in the marshmallow nougats and the results are amazing. The strawberries are slightly sour, giving a kick in a mouthful of sweetness. Give it a try and see how it goes!
Have you made the marshmallow nougat?
Tell me what you think! If you have any questions or thoughts, leave me a comment. Happy cooking!
No-bake Egg-free Marshmallow Nougat
No baking, no fuss, these homemade marshmallow nougats are fluffy, crunchy, and rich in flavor. They are so easy to make that it almost feels like cheating.
Ingredients
- 150 grams Marshmallow
- 40 grams Butter
- 85 grams Milk powder
- 50 grams granulated peanuts
- 25 grams almonds
- 25 grams cashews
- Optional:
- 20 grams pork floss
Instructions
- On a pan, heat the butter over medium heat. Coat the bottom of the pan evenly.
- When the butter melts completely, add the marshmallow and switch to medium-low heat. Use a spatula to mix the marshmallow with butter.
- When the marshmallow starts to soften, add half of the milk powder and keep stirring until the mixture is smooth. Then turn off the heat.
- Add the crushed nuts and pork floss(optional), continue to stir until it's mixed evenly.
- Note: try not to cook the mixture for too long. The heat only serves to melt the butter and marshmallow. Once the mixture is smooth, you can turn off the heat. Overcooked, the candy may become too hard.
- Put the mixture in a mold lined with plastic wraps or parchment paper. Press to form.
- Refrigerate the candy for 2 hours. If possible, put it in the fridge overnight.
- Take it out and remove the nougat from the mold. Cut it with a knife into small blocks.
Notes
Try not to cook the mixture for too long. The heat only serves to melt the butter and marshmallow. Once the mixture is smooth, you can turn off the heat. Overcooked, the candy may become too hard.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 23mgSodium: 228mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 7g
You may also like:
What do you do with the other half of the milk powder?
Add it after turning the heat off. I’ve modified the instructions. I hope it make sense.
What about the other half
How can I make this more soft texture?