Cooking Steps

1. 

   Step1:ANGA salt free butter melts in a non stick pot over low hea

2. 

   Step2:Put in the white plain marshmallow immediately after melting. Keep the fire low. Press and stir with silica gel scraper for many times until the marshmallow is softened. Then turn off the fire

3. 

   Step3:Pour the peanuts and milk powder into the pot while it's hot and mix well with the silica gel scrape

4. 

   Step4:Only peanuts are added. Sesame, cranberry, orange peel, etc. can be added according to your hobbies. However, the total amount should not exceed 250g (weight of marshmallow)

5. 

   Step5:Out of the pot. Put it on the silicone paper. Put another piece of silicone paper on it and roll it out with a rolling pin. Roll it out to a thickness of about 1cm (if there is a mold, put it directly into the mold and press it flat)

6. 

   Step6:After rolling, cool to room temperature and refrigerate to harden. The time is about 15 minutes. Winter time can be shortened to 10 minutes. If you are in a hurry, you can put it in the freezer for 5 minute

7. 

   Step7:Take out the frozen Niuzha sugar. Cut it into the size you want for us

8. 

   Step8:A successful nugget. It's hard after freezing. It's not sticky. You can wrap it with moistureproof sugar powder

9. 

   Step9:Some of the finished products are packed and sealed with bags. They are refrigerated. They taste better when eating.