Nougat

Ingredients

• 500 gmarshmallows
• 125 gunsalted butter
• 125 gmilk powder
• 85 gfreeze-dried strawberry slices
• 50 gdried fruit (such as dried cranberries, cherries, chopped dried mango or apricots)
• 50 groasted nuts (such as peanuts, almonds, cashews, pecans or pistachios)
• 200 gRitz crackers

Instructions

1. 1

   Prepare the tin

   Dust a square baking tin with a thin layer of milk powder, or lightly grease it with cooking spray.

2. 2

   Melt the butter

   Put the butter in a large non-stick frying pan and stir constantly over a medium-low heat until completely melted.

3. 3

   Add the marshmallows

   Add the marshmallows and stir continuously over a medium-low heat until they are about halfway melted.

4. 4

   Stir in powder

   Quickly add the milk powder, stirring constantly over a medium-low heat until no dry powder remains in the pan.

5. 5

   Fold in additions

   Turn off the heat, quickly add the remaining ingredients and stir over the residual heat until evenly distributed.

6. 6

   Press into tin

   Transfer the mixture to the prepared tin. Lightly grease your hands or put on food-handling gloves, then press the mixture evenly into the tin. Sprinkle a thin layer of milk powder over the top.

7. 7

   Chill until firm

   Leave the nougat to cool and set in the refrigerator for at least 1 hour, or until firm.

8. 8

   Cut into bars

   Once fully set, remove the nougat from the tin and place it on a chopping board. Use a sharp knife to cut it into 32 bars.

9. 9

   Serve or store

   Serve straight away, or keep the bars in an airtight container at room temperature for up to a week.

What is marshmallow nougat?

Nougat is a sweet confection found in many traditions, often made with sugar or honey and nuts. This American-style shortcut uses melted marshmallows as its chewy binder instead.

The combination of strawberries, dried fruit, nuts and crackers gives each bar a mix of fruity, crunchy and soft textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 0g protein, 0g carbs, 0g fat.

The marshmallows, dried fruit and crackers contribute most of the carbohydrates, while butter and nuts provide most of the fat; the nuts and milk powder also contribute protein. Balance a bar with fresh fruit or serve it after a meal that includes vegetables and a protein-rich main.

Choosing the mix-ins

Dried fruit: cranberries, cherries, mango or apricots all bring a sweet-tart chew. Chop larger pieces so they are easier to distribute through the mixture.

Nuts: peanuts are used here, but almonds, cashews, pecans or pistachios can take their place. Use roasted nuts for a pronounced crunch.

Crackers: Ritz crackers add a crisp, savoury contrast to the sweet binder. Break them into pieces small enough to mix through, rather than crushing them into crumbs.

Working with the marshmallow

Gentle heat: melt the butter over a medium-low heat and keep it moving. Once the marshmallows are added, stir continuously and stop when they are about halfway melted, as directed.

Milk powder: stir it in quickly while the pan is still over the heat. Keep mixing until there are no dry patches before adding the other ingredients.

Pressing and setting

Quick transfer: turn off the heat before adding the remaining ingredients, then work promptly while the mixture is still pliable. Stir until the additions are spread throughout.

Even layer: lightly grease your hands or wear food-handling gloves to press the mixture into the prepared tin. A level layer makes it easier to cut bars of similar size.

Chilling: refrigerate for at least 1 hour and wait until the slab feels firm before cutting. A sharp knife helps make clean slices.

Serving the bars

These bars are rich and sweet, so small pieces work well as a treat alongside tea or coffee. Their mix of fruit, nuts and crackers means each slice has a little variation in texture.

For a dessert spread, serve them with fresh fruit or other less-sweet options so guests can choose what suits them.

Making the batch ahead

The nougat needs at least an hour in the refrigerator to set, so allow time for chilling before serving. Once firm, cut it into 32 bars and keep them sealed in an airtight container.

The recipe gives room-temperature storage for up to a week. If preparing for a gathering, slice the slab after it has set so the bars are ready to arrange and serve.

Recipe notes & tips

• Prepare the tin before melting the butter so the mixture can be transferred promptly.
• Keep the heat medium-low and stir continuously to prevent the mixture catching on the pan.
• Break the crackers into pieces before adding them so they mix through more evenly.
• Grease your hands lightly before pressing the sticky mixture into the tin.
• Wait until the slab is firm before slicing for neater bars.
• Use a sharp knife and wipe it between cuts if the mixture begins to stick.

Variations

• Use cranberries: their tartness contrasts with the sweet marshmallow base.
• Try other nuts: swap the peanuts for almonds, cashews, pecans, pistachios or a mix.
• Change the dried fruit: use chopped cherries, mango or apricots instead of cranberries.
• Keep the strawberries: their freeze-dried texture adds a fruity note alongside the chewy dried fruit.
• Break the crackers smaller: use smaller pieces for a more even crunch throughout each bar.

Common mistakes to avoid

• Using high heat: the mixture can catch in the pan; keep the hob at medium-low.
• Stopping the stirring: the marshmallows and butter may stick; stir continuously as they melt.
• Adding powder too slowly: it can be harder to incorporate; add the milk powder quickly and keep stirring.
• Waiting before mixing in additions: the mixture can become harder to work; add them promptly after turning off the heat.
• Pressing with bare, ungreased hands: the mixture is sticky; grease your hands lightly or wear food-handling gloves.
• Cutting before it sets: the bars may not hold their shape; chill for at least 1 hour and check that the slab is firm.

How to store

Store the bars in an airtight container at room temperature for up to a week, as directed. They are served as they are, so no reheating is needed.

Frequently asked questions