Cranberry and nut nougat

Nougat recipes often require candy thermometers and exact cooking temperatures; this cranberry and nut version is much simpler. It also has a pretty stained glass effect and makes a lovely gift.

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Makes 48 Item

Cook

30M

Ingredients

4 (sheets) confectioners' rice paper

2 tablespoon milk

20 gram (¾ ounce) butter

375 gram (12 ounces) white chocolate melts

410 gram (13 ounces) pink and white marshmallows,chopped coarsely

1 cup (130g) dried cranberries

1/2 cup (70g) unsalted shelled pistachios, roasted

1/2 cup (80g) blanched almonds, roasted

Method

1.Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base with two sheets of rice paper, trimming to fit.

2.Stir milk, butter and melts in medium heatproof bowl over medium saucepan of simmering water until smooth. Add marshmallows; stir until smooth. Remove from heat; stir in cranberries and nuts.

3.Spread mixture into pan; smooth surface. Top with remaining rice paper, trimming to fit. Place a second swiss roll pan on top of slice. Weight with cans; refrigerate overnight.

4.Turn slice onto board before cutting.

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