Milk Candy Nougat Recipes

MILK CANDY NOUGAT

Steps:

• Use a rolling pin to crush the peanuts inside a ziplock bag.
• Thoroughly grease the inside of a large mixing bowl.
• Add the marshmallows to the bowl and microwave for 1 minute.
• Working quickly, mix the whole milk powder completely into the melted marshmallows with a silicone spatula.
• Add the crushed peanuts and mix until incorporated. The mixture is hot and sticky. Vegan marshmallows may require kneading the peanuts into the marshmallows by hand.
• Transfer the mixture onto one half of a sheet of parchment paper. Fold the parchment in half over the nougat.
• Use a rolling pin to flatten the candy to ¼- ½" thickness.
• Firm at room temperature overnight or in the refrigerator for about an hour.
• Cut into rectangles (about ¾" x 1 ½") and wrap in candy paper or foil.
• Store at room temperature in an airtight container for up to 2 weeks.

SOFT VANILLA NOUGAT

Steps:

• 1 Put the ice in a medium bowl and set aside.
• 2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
• 3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.
• 4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
• 5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.

MALTED MILK CHOCOLATE NOUGAT

Steps:

• Prepare an 8x8 pan by lining it with parchment paper or aluminum foil and spraying the foil with nonstick cooking spray.
• Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until then sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, then insert a candy thermometer. Cook without stirring until the temperature reaches 260 degrees. While you wait for the correct temperature, proceed to prepare the rest of the recipe.
• Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly.
• Place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 degrees, begin to beat the egg whites on medium speed.
• Once the sugar syrup reaches 260 degrees, remove the pan from the heat. I recommend that you pour the hot syrup into a large measuring cup with a spout or small pitcher to make this next step easier.
• Turn the mixer to high speed and slowly stream in the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white, and stiff. Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well.
• Scrape the nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve.
• May, also, be partially or completely dipped in chocolate. Store Malted Milk Chocolate Nougat in an airtight container at room temperature for up to a week.

MILK PEANUT NOUGAT

Steps:

• Put the peanuts in a baking tray, preheat the oven to 180 degrees, bake for 8-10 minutes, cool and peel
• Prepare marshmallows, milk powder and butter
• Dice the butter, put it in a pan (non-stick pan), heat it on low heat until it melts
• Pour the marshmallows and stir until the marshmallows melt
• Pour in the milk powder and stir gently with a spatula until all is melted
• Pour in peanuts and mix well
• Pour out the stirred nougat dough and put it into a mold covered with greased paper
• Spread the greased paper flat, pour the nougat dough on the greased paper, spread another piece of greased paper, and roll it flat
• Cool, cut into small pieces with a knife
• The gift can be wrapped in sugar paper, packed in a box, the method of wrapping is very simple, and you can understand it at a glance