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Peanut Butter Soft Nougat
Preparation info
- Yield:
182 Pieces
- Difficulty
Complex
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Milk powder, pulverized in a blender or crushed with a rolling pin |
Method
- Sift together the milk powder and confectioners’ sugar. Set aside.
- Heat the peanut butter over a water bath until hot and fluid.
- 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.
- Combine the sugar, the 270 g of glucose syrup, molasses, and water in a sauc
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