It’s the time of year for Christmas gifts: Kris Kringles, teacher thank yous, something for the host of a Christmas lunch, random presents. So I am sharing a recipe for an easy nougat recipe that is the chewiest, most addictive sweet treat you will ever eat. Really. And best of all, it doesn’t require a sugar thermometer or indeed anything difficult. No special ingredients and everything can be purchased cheaply in a supermarket.
What is Taiwanese nougat (牛軋糖)? How is it different to normal nougat?
Well, for starters it isn’t really a nougat. It isn’t a fancy hard sweet made with sugar toffee and beaten egg whites like a true (and delicious) Italian or French nougat. Instead, it is soft and chewy (or Q Q as they say in Taiwan). It is really more like a milk candy.
Nougat is popular in Taiwan (and in China); I have never worked out why, but I think it represents a yearning for European tastes. My ex husband used to bring me back packets of an amazing nougat from Taiwan back in the days when we were dating. The nougat was wrapped in brightly coloured Chinese style wrappings, a different colour for each flavour, with the outer packet emblazoned with a large gold stylized Chinese character. it was so beautiful just to look at. It was from a shop hidden in amongst food and tea and shoe vendors that catered to students going to cram schools near the Taipei Main Railway Station. The area is no longer as trendy as other areas in Taiwan, but to me that is part of its charm. And the nougat is also charming.
The nougat shop was run by the father of one of my ex husband’s former high school classmates (what a mouthful). The owner learnt how to make ‘proper’ nougat in Europe. But the nougat still doesn’t taste very European, not just because of the ‘Q Q’ chewy texture, but also because of the flavours. The shop sold traditional almond candies but also blended in Asian flavours such as green tea, coconut and cashew nuts. I loved getting the mixed variety pack as, a bit like a box of Roses chocolates, half of the fun is in choosing.
This recipe makes a small amount, but it is rich and is more than enough for a substantial present. The mixture requires stirring and burns easily (still much easier than a traditional nougat, and much quicker), so is easier to handle in small batches yet can be easily doubled. To create the real Taiwanese feel you can use Asian, fusion or other Western flavourings such as:
- Tiny jelly beans
- Peanuts and pieces of red and green wine gums cut into pieces
- Toasted coconut
- Black sesame seeds
- Rice bubbles
- Rum and raisin
- Green tea (Japanese matcha or Taiwanese high mountain tea)
- Oolong tea
- Chai tea
- Strawberry (using strawberry marshmellows and dried strawberries)
- Chocolate and crystallized ginger
And the recipe? I promised it is easy and it is:
120g marshmallows (around half an average packet)
80g (around 3/4 cup) milk powder
20g chocolate (around two squares – this is optional)
80 to 100g almonds or other nuts
- Roast the almonds in the oven until they get a bit puffy. Allow to cool. You can cheat and dry roast them in a cast iron frypan if you don’t want to roast them. But definitely roast them as it lifts the flavour to a whole new level.
- Melt the butter and marshmallows together in a saucepan over low heat. I find it works best with small marshmallows – these were a bit big so I cut them in pieces.
- Stir the mixture until smooth, then add in the milk powder. It might seem a like a lot, but the gooey marshmallow mixture absorbs it quickly. Stir vigorously, and keep stirring until the mixture comes together.
- The hard bit is to judge when the mixture is cooked enough. I find that if the mixture starts to burn easily on the bottom, than it is nearly ready. I generally cook a little bit part this stage.
- Add the two blocks of chocolate and stir until melted and combined. (Note: the chocolate is optional but helps the nougat set – it also tastes good as well.)
- Add in nuts or other flavourings, and then spoon into a small baking tray lined with paper. Allow to set several hours (or ideally overnight), then cut into pieces with a sturdy knife. Wrap in cellophane.
Total cost (based on ALDI prices):
40g butter 28c
80g (around 3/4 cup) milk powder 70c
20g chocolate (around two squares – this is optional) 30c
80 to 100g almonds or other nuts $2
Serina, this recipe is a keeper. It was sp very easy to whip up a batch, and be creative with the choice of flavours. The texture and taste is delicious. I think I like this better than fudge 🙂
Better than fudge is a tall claim:) But yes, it is surprisingly good and very easy. I wanted to experiment with making the marshmellows from scratch (essentially sugar syrup and a bit of gelatine) but it was hot and I was lazy. Another thing to try in the future.
Yummy! They look delicious. I can’t wait to try your cooking tomorrow at the pot luck!
If it is soft and chewy I would like it better than nougat, which I always think will chip a tooth
Okay this is a recipe that just went straight to the top of my to-make list! I ADORE nougat but I also adore milk flavoured candies and biscuits, so I think this might just be a dream combination! Thank you for sharing 🙂
Thank you. Like I said in the post, it is not a true nougat really. But it is so nice. I thought it might be soft but actually it is quite chewy.
I have never heard of this before! What a delightful treat. 🙂
Can I just say that I think this recipe might just taste a whole bunch tastier than the fudge I am familiar with. Totally going to make this for my work morning tea next time, pretty sure I will get all the extra bonus points when I announce it is Taiwanese nougat.
I never would have guessed that it was made with marshmellows. It looks really interesting. I’m not a big sweets person, so I’m always looking for that sweet treat that isn’t too overly sweet. Maybe this is it!
I must admit they are still quite sweet. But I hope you will like the recipe anyway.
What a great recipe and nice idea for gifts. Love the Asian twist on a popular candy! Thanks for sharing!
Amazing! How did you develop this fabulous recipe??
I tried the recipe with small marshmallows and I want to just note here that you may need to increase the butter or reduce the milk powder. Smaller marshmallows end up having more of the powder coating, making the melted mixture drier than if you use large marshmallows. I couldn’t get my mixture to melt smoothly and ended up having to add more marshmallows to help dissolve the milk powder.
Thank you so much for sharing. Did you get it to work okay in the end?
Amazing! How did you develop this fabulous recipe??