A candy bar that feels both stretchy and crunchy between your teeth, a confection that looks pretty in transparent wrappers, and a treat of nostalgia.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:1 hour 45 minutes
Method:Heating & Mixing
30g pumpkin seed
160g milk powder (full cream)
Dried rose petals
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.
Make sure your knife is sharp, or you will find the nougat a nuisance when it comes to the cutting step.
Always prepare a spot to rest your nougat-coated utensils. Cover it with a strip of baking paper or rice paper.
The high speed of an electric mixer might give you a glossy, tender texture. If the struggle with stiffness overwhelms you and you don’t mind a softer nougat, feel free to lessen the workload with your mixture!
You need to be very agile with this recipe. As soon as the milk powder melts and mingles with the buttered marshmallows, switch the stove off and mix in the toasted nuts.
Be decisive. The nougat will be very stiff when you pour it into the mold, which inevitably requires a lot of effort from you to scrape it off the pan and shape it nicely, but it will pay off!