Instructions

• Optional but recommended: Line a baking tray with wax paper and heat your nuts in the oven for 5 minutes. Afterward, you should be able to catch the pleasant smell of the baked nuts. If you don’t have an oven, dry-roast them with your stove.
• Placate another sheet of wax paper in the specialty mold for later use.
• In a nonstick pan, melt the butter and the marshmallows until they form a smooth mixture. Next, thicken the paste by adding milk powder. The key is to stir slowly but persistently, it helps to blend the ingredients and prevent them from burning.
• Once the mixture is ready, toss in the nuts and fruits then mix them well. We don’t want a bar full of nuts and another not having enough of them. At this step, the creamy paste might feel fairly heavy and sticky. Hence, the folding technique usually used in kneading cake dough will work best.
• Turn off the stove when your candy mix starts to separate from the pan and quickly pour it into the mold. Cover the surface with wax paper to avoid sticking and use a rolling pin to flatten it.
• Crush the dry roses into tiny crumbs and scatter them over the surface. I believe it is sticky enough to keep the petals glued, but you might roll it once more for assurance.
• The mold divides the homemade nougat with its segments, allowing me to cut it into equal-sized bars. However, even without the outline, you can still slice it well with enough caution.
• Wrap your nougat bars in rice paper for a funny texture or serve them as they are. I put my candies in plastic bags and seal them. As you can see, they look lovely as a gift!
• Better chill the nougats overnight before you serve them (if you don’t eat them immediately, of course). The low temperature will ease the strong scent and the stickiness off, making the candies much more delicious.