Soft Nougat
wrapped in parchment paper
Kenneth Goh shared this nougat recipe.
He said "these marshmellow nougats are soft, chewy and delicious.
You can make more and sell them to earn some money," haha!
Soft Nougat
40g butter
200g marshmellow
100g milk powder
100g dried cranberries, steamed to soften
1. melt butter in a non-stick pan at low heat
2. add marshmallows and stir until the marshmallows are 80% melted
3. add the milk powder & mix until the milk powder is no more visible
4. turn off heat and mix in the dried cranberries
5. quickly scrap all into a lined baking tray
6. even it with a piece of parchment on top
7. refrigerate 1 hour before cutting
8. turn the nougat onto a cutting board
9. cut into small rectangles
10. wrap in pieces of rice paper or parchment paper
11. store nougat in an airtight container at room temperature
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