CHOCOLATE-DIPPED PEANUT NOUGAT
With crunchy peanuts and fluffy marshmallow creme, these sweet sensations are great to include on a holiday dessert tray or to give as gifts. I swirl in green and red food coloring for a festive touch. -Emily Hanson, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4-1/2 pounds (about 150 pieces).
Number Of Ingredients 9
Steps:
- Line a 15x10x1-in. pan with foil, letting ends extend over sides by 1 in.; grease foil with 1 tablespoon butter. Sprinkle peanuts evenly into pan. , Place marshmallow creme in a large heatproof bowl. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage), about 10 minutes., Remove from heat; cool 2 minutes. Pour over marshmallow creme (do not scrape saucepan). Stir in cubed butter, vanilla and salt. Immediately pour over peanuts in pan, spreading evenly. Let stand at least 3 hours or until set., Using foil, lift candy out of pan. Gently peel off foil. With a greased knife, cut candy into 1-in. squares., Dip candy into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set. Store between layers of waxed paper in airtight containers.
Nutrition Facts :
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