Peter Greweling

Peanut Butter Soft Nougat

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Preparation info
  • Yield:

    182 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Milk powder, pulverized in a blender or crushed with a rolling pin

Method

  1. Sift together the milk powder and confectioners’ sugar. Set aside.
  2. Heat the peanut butter over a water bath until hot and fluid.
  3. Combine the 60 g of glucose syrup and egg whites in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  4. Combine the sugar, the 270 g of glucose syrup, molasses, and water in a sauc