Chocolate and pecan nut marshmallowy nougat

28 servings Prep: 25 mins

By Food24 November 17 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

60 ml water — cold
15 ml Sheridans gelatine — powder
250 ml brown sugar
60 ml water — hot
15 ml cocoa powder
50 g pecan nuts — toasted, finely chopped
125 ml icing sugar
Tap for ingredients
Tap for ingredients


Place the cold water into a small bowl and sprinkle the gelatine on top. Allow it to set for 5 minutes. Place the small bowl into a bigger bowl of warm water. Use the heat from the water to melt the gelatine in the small bowl without letting any of the water run into the small bowl.

Heat the sugar and water together in a saucepan. Stir until all of the sugar has been dissolved and then stir in the cocoa. Pour some of the warm cocoa mixture into the gelatin mixture and stir. Pour all of it back in with the rest of the cocoa mixture and whisk gently to combine.

Use an electric whisk to whisk the mixture for 10 minutes until pale and foamy. Stir in the nuts. Pour it out into a tray lined with baking paper that has been sprayed with some cooking spray. Spread it to the thickness that you prefer. Allow it to set for at least 6 hours or over night. Cut it into squares and dust each one with some icing sugar.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.