- 1 c Marshmallow Creme/Flugg
- 3 c Confectioner's Sugar
- 1 tsp Pure Vanilla Extract (I use vanilla paste which has flecks of vanilla bean it it)
- 3 T Butter (soft)
- 4 c Chopped Peanuts
- 1 bag of caramel bits
- 2 T water
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| In stand mixer, blend marshmallow, confectioner's sugar, vanilla, butter |
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| For ease, I use a scoop to section out the nougat |
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| Use the palms of your hands to roll scoops into balls |
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| Roll nougat into ~3 inch rolls, and insert a skewer. I had large skewers on hand, so cut in half, putting uncut side into the nougat. Place in freezer for 20 minutes |
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| Pulse the peanuts in a food processor (or put peanuts in a plastic bag and use a rolling pin to crush) |
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| Over medium heat melt the bag of caramel bits and 2 T of water Dip the frozen nougat in the caramel (use a spoon to cover the entire surface, allowing excess to drip off) |
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| Roll caramel covered nougat in crushed peanuts, then place on a parchment paper lined surface and wiggle the skewer out. Store in the refrigerator for up to 2 weeks in an air tight container, seperating each roll with parchment. |
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| So easy! So delicious! |
