Nougat
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Tools
- Bread maker (with "Jam Mode"—critical for heating and stirring)
- Silicone spatula (for scraping leftover mixture from the bread bucket)
- Rectangular mold (20cm × 15cm; metal or plastic works)
- Parchment paper (for lining the mold, easy demolding)
- Sharp knife (for cutting nougat)
- Airtight container (for storing finished nougat)
Step-by-Step Instructions
1. Melt Ingredients (Using Bread Maker’s "Jam Mode")
First, ensure the bread maker’s bucket is clean and dry. Add the cubed unsalted butter and whole marshmallows to the bucket.
Close the bread maker lid, select the "Jam Mode" (this mode provides gentle, continuous heating and slow stirring—perfect for melting butter and marshmallows without burning).
Let the bread maker run for 5-7 minutes. Pause halfway (after 3 minutes) to check: the butter should be fully melted, and the marshmallows should soften and start to melt into a smooth, sticky mixture. If there are still marshmallow lumps, continue the mode for another 1-2 minutes until fully melted and well-mixed.
Close the bread maker lid, select the "Jam Mode" (this mode provides gentle, continuous heating and slow stirring—perfect for melting butter and marshmallows without burning).
Let the bread maker run for 5-7 minutes. Pause halfway (after 3 minutes) to check: the butter should be fully melted, and the marshmallows should soften and start to melt into a smooth, sticky mixture. If there are still marshmallow lumps, continue the mode for another 1-2 minutes until fully melted and well-mixed.
2. Add Fillings & Mix Evenly
Once the butter-marshmallow mixture is smooth (no lumps), open the bread maker lid. Immediately add the crushed cookies, chopped dried strawberries, and roasted mixed nuts to the bucket.
Close the lid again and let the "Jam Mode" continue running for 3-4 minutes. The bread maker’s stirring function will mix all ingredients together—pause once to scrape the sides/bottom of the bucket with a silicone spatula (to ensure no dry cookies or nuts are left uncoated).
Stop the mode once the mixture is uniform: every piece of cookie, fruit, and nut should be wrapped in the sticky marshmallow-butter blend.
Close the lid again and let the "Jam Mode" continue running for 3-4 minutes. The bread maker’s stirring function will mix all ingredients together—pause once to scrape the sides/bottom of the bucket with a silicone spatula (to ensure no dry cookies or nuts are left uncoated).
Stop the mode once the mixture is uniform: every piece of cookie, fruit, and nut should be wrapped in the sticky marshmallow-butter blend.
3. Shape & Cool
Line the rectangular mold with parchment paper (leave a 2cm overhang on the long sides for easy lifting later).
Use the silicone spatula to scoop the mixed nougat mixture into the lined mold. Press the mixture firmly with the spatula (or wear food-safe gloves dusted with milk powder) to flatten it evenly—ensure there are no air gaps (this prevents the nougat from falling apart when cut).
Dust the top of the nougat with a thin layer of milk powder (to avoid sticking to the covering). Cover the mold with plastic wrap and let it cool at room temperature for 2-3 hours (or refrigerate for 1 hour if you’re in a hurry). Do not freeze—freezing will make the nougat too hard.
Use the silicone spatula to scoop the mixed nougat mixture into the lined mold. Press the mixture firmly with the spatula (or wear food-safe gloves dusted with milk powder) to flatten it evenly—ensure there are no air gaps (this prevents the nougat from falling apart when cut).
Dust the top of the nougat with a thin layer of milk powder (to avoid sticking to the covering). Cover the mold with plastic wrap and let it cool at room temperature for 2-3 hours (or refrigerate for 1 hour if you’re in a hurry). Do not freeze—freezing will make the nougat too hard.
4. Cut & Finish
Once the nougat is fully set (it should feel firm to the touch, not sticky), lift it out of the mold using the parchment paper overhang. Peel off the parchment paper and place the nougat on a cutting board.
Dust the knife blade with a little milk powder (prevents sticking). Cut the nougat into small, uniform pieces (e.g., 3cm × 3cm). If the knife gets sticky during cutting, wipe it clean and re-dust with milk powder.
Store the cut nougat in an airtight container, with a piece of parchment paper between layers (to prevent pieces from sticking together). Keep it in a cool, dry place (or refrigerator) for up to 1 week.
Dust the knife blade with a little milk powder (prevents sticking). Cut the nougat into small, uniform pieces (e.g., 3cm × 3cm). If the knife gets sticky during cutting, wipe it clean and re-dust with milk powder.
Store the cut nougat in an airtight container, with a piece of parchment paper between layers (to prevent pieces from sticking together). Keep it in a cool, dry place (or refrigerator) for up to 1 week.
Pro Tips for Success
- "Jam Mode" Timing: Different bread maker brands have varying "Jam Mode" heat intensity—if the mixture starts to turn brown (burnt), stop the mode immediately and proceed to add fillings.
- Cookie Choice: Avoid soft cookies (e.g., Oreos with cream) as they will become mushy; plain, crispy cookies work best.
- Gloves for Shaping: Wearing milk-powdered gloves when pressing the nougat prevents the mixture from sticking to your hands—much easier than using a spatula alone.
- No Over-Cooling: If refrigerating, do not leave it for more than 1 hour—over-chilling makes the nougat too brittle to cut neatly.
Final Texture & Taste
The finished nougat has a soft, chewy base (from marshmallows and butter) with a satisfying crunch from cookies and nuts. The dried strawberries add a subtle sweet-tart flavor that balances the richness of the marshmallows, while the milk powder adds a creamy, mellow note. It’s not overly sweet, making it a perfect snack for sharing—great for parties or gifting!