Replacing the peanut butter nougat with a strawberry nougat makes for a delightful and refreshing change-up to this classic candy bar.
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INGREDIENTS
3/4 cup (200g) of sweetened condensed milk
1/4 (58g) cup of butter
15 caramels
1 cup (150g) of roasted peanuts
1 cup (180g) of white chocolate
1 1/2 cup (180g) of marshmallow fluff
1 1/2 tsp of strawberry extract
Some red food coloring (optional)
And 2 cups (360g) of dark chocolate
SUPPLIES
An 8×8 pan
Some parchment
A saucepan
A hand mixer
A bowl
A cutting board
A spatula
And a couple of precision dipping tools
DIRECTIONS
Line an 8×8-inch baking pan.
In a saucepan over medium heat, add the sweetened condensed milk and butter.
Stir it until the butter has melted, then add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
When the caramels are fully melted, remove the pan from the heat and immediately stir in the peanuts.
Pour the mixture into the lined pan and smooth it into an even layer.
Melt the white chocolate and combine it with the marshmallow fluff.
You can do this by hand, but the mixer makes it a little fluffier.
Add the strawberry extract and food coloring (if using) and mix until it’s fully combined.
Taste the nougat once it’s mixed, to make sure you’re getting enough strawberry flavor.
Spread the nougat evenly over the caramel mixture.
Place the pan in the freezer for at least 2 hours.
Cut the candy into whatever size pieces you’d like, then return them to the freezer while you melt your chocolate.
Place a bar in the melted chocolate, making sure it’s completely submerged.
Let the excess chocolate drain, then place the bar on a lined cutting board.
Repeat with the remaining bars, then leave them on the counter until the chocolate sets.
