Marshmallow version of nougat soft and hard depends on the amount of butter and the size of the fire.

Marshmallow version of nougat practice:

Materials: marshmallow 300g, butter 100g (if you need to be hard, then butter 90g), peanuts 300g, 200g of powdered milk.

1. peanut oven 150 degrees for 20 minutes;

2. nougat and butter melted on low heat;

3. like the soft texture. Now this state can turn off the fire put milk powder;

4. Like a slightly hard texture is this state! Need to be extra hard and then continue for two or three minutes;

5. powdered milk stirred well, this step can wear disposable gloves directly on the hand;

6. stirred state, the next is to put the peanuts stirring;

7. shaping can be in the silicone mat on the whole, covered with greaseproof paper rolling pin rolled out a bit;

8. to be cold and then cut pieces, wrapped in sugarpaper loaded into the Candy box.

Expanded:

The final quality characteristics of nougat are of three types: tough, brittle and sandy. Processing brittle and sandy sugar production method is basically the same as tough nougat; for sandy nougat, cocoa powder and powdered sugar should be added together with dissolved stearin. Sandy nougat, refined from fresh, pure milk, is sweet but not greasy.