Wangzai Peanut Nougat
Melting milk candies over direct heat is faster but risks burning them. Double-boiling takes slightly longer but prevents scorching and preserves the candy's natural color. In cold weather, the nougat sets quickly, or you can speed up the process by chilling it in the refrigerator.
Story
Crafting the perfect peanut nougat requires a gentle touch and a bit of patience. While direct heat might seem like a quick way to melt the milk candies, it often leads to a burnt pot and ruined flavor. Embracing the slow, gentle warmth of a double boiler ensures the mixture melts evenly without scorching, perfectly preserving its sweet, creamy color. During the chilly winter months, the sweet treat sets up beautifully all on its own, though eager candy makers can always pop it in the fridge to speed up the process.
Ingredients
Wangzai milk candy
95g
roasted peanut kernels
85g
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Rub the peeled peanuts to split them into halves.
3
Step 3
Unwrap the Want Want milk candies and place them in a bowl.
4
Step 4
Heat over a water bath.
5
Step 5
Until completely melted.
6
Step 6
Pour in the peanut halves.
7
Step 7
Stir evenly.
8
Step 8
Place into a mold, shape, and roll out flat.
9
Step 9
Let cool, then unmold.
10
Step 10
Cut into pieces.
11
Step 11
Wrap with candy wrappers.
