Snowy Nougat 雪花酥 is one of the most popular no-bake treats across Asia.
Snowy nougat became a viral treat in Hong Kong a few years ago. With limited space and many homes lacking an oven, no-bake desserts like this gained immense popularity. Its sweet and festive appearance also made it a favorite gift during Lunar New Year.
I first made this treat during Lunar New Year in Scotland. I had just found a bag of pink marshmallows, which instantly brightened the whole batch with a festive mood—it was a small way to bring in that New Year warmth, even far from home.
雪花酥 Snowy Nougat 是亞洲最受歡迎的免焗甜點之一。
幾年前，雪花酥在香港掀起一股熱潮。因為是免焗甜品，特別深受香港家庭歡迎。🏠它的外表甜美、色彩繽紛，也被視為寓意甜蜜的節日手作，常被當作農曆新年的送禮之選。
我第一次做雪花酥，是在蘇格蘭過農曆年的時候。那時剛好買到一包粉紅色棉花糖，讓整個甜點都染上了節日的氣氛。即使人在異地，這個小點心也為當時的我添上一點過年的溫暖。
What is Snowy Nougat? ｜什麼是雪花酥？
Snowy Nougat 雪花酥 is a soft, chewy dessert made with marshmallows and nuts. It became a viral treat in Hong Kong and remains popular for gifting during holidays.
Snowy nougat is a no-bake treat popular in many Asian households. It's made by melting marshmallows with butter, then mixing in milk powder, biscuits, and nuts. Once set and cut into squares, it resembles soft nougat dusted with snowy white powder—hence the name “snowy.”
The texture sits somewhere between nougat and a soft, chewy bar—without the stickiness or complicated sugar-boiling process. It’s beginner-friendly, kid-approved, and perfect for festive gifting.
雪花酥是一款源自亞洲的免焗甜點，做法簡單，外觀繽紛甜美。主要材料包括棉花糖、奶粉、餅乾與果仁，將它們加熱混合後壓模冷卻，切件即成。因為表面灑上奶粉，像被雪覆蓋一樣，所以得名「雪花酥」。
成品口感介乎於牛軋糖與軟糖之間，不黏牙、不需熬糖，非常適合親子一同製作，也是節日送禮的熱門選擇。
Ingredients & Tips
Snowy nougat is wonderfully flexible—you can adjust ingredients based on what you have at home. Here are the ingredients I used, plus some tips and variations to inspire your own version:
Marshmallows：I used pink mini marshmallows this time for a soft, festive touch. White ones are classic, and rainbow colors can be fun too. Mini marshmallows melt faster and are easier to mix evenly.
Milk powder ：adds a creamy sweetness that defines snowy nougat. Whole milk powder gives the richest taste. For a dairy-free version, try oat milk powder or coconut milk powder.
Digestive biscuits, soda crackers, or Lotus Biscoff all work beautifully. Biscoff adds a lovely caramel-cinnamon aroma. Lightly crush the biscuits—keeping some chunks adds great texture.
This part is up to you! I used raisins and cashews this time, but cranberries, almonds, walnuts, pumpkin seeds or pistachios are all great options.
Unsalted butter is commonly used, but vegan butter can be swapped in for a dairy-free option.
材料選擇與小貼士
雪花酥的材料靈活又多變，根據手邊食材就能做出個人風格。以下是我這次使用的材料與一些替代選項，希望能為你提供靈感：
🍬 棉花糖 - 我這次用的是粉紅色小棉花糖，色彩柔和又有節日感。白色也很常見，若喜歡繽紛風格，可選擇彩色棉花糖。不過建議選用 mini marshmallows，比較容易融化、拌勻。
🍼 奶粉是雪花酥特有的香甜來源，全脂奶粉風味最濃。如果想做植物奶版本，可以試用燕麥奶粉或椰奶粉。
🍪 餅乾 Biscuits - 消化餅（Digestive）、梳打餅（Soda Cracker）或 Lotus Biscoff 都很好用。Biscoff 有肉桂焦糖香，會讓成品特別迷人。餅乾敲碎後可保留少量粗粒，增加口感層次。
🥜 果仁與乾果 Nuts & Dried Fruits - 這類材料可以自由發揮，我這次用了提子乾與腰果。你也可以加入蔓越莓乾、杏仁、核桃，甚至南瓜籽或開心果
🧈 牛油 Butter - 傳統做法用無鹽牛油，如果想做植物性版本，可以用植物牛油（vegan butter）代替。
🍭 甜度調整 Adjusting Sweetness
如果你覺得市售棉花糖偏甜，可以：
- 增加餅乾或果仁比例
- 使用低糖／無糖棉花糖
- 搭配使用帶鹹味的餅乾（如梳打餅），平衡甜味
If you find store-bought marshmallows too sweet, you can:
- Increase the amount of biscuits or nuts
- Use low-sugar or sugar-free marshmallows
- Pair with slightly salty crackers to balance the taste
Method & Key Tips ｜做法與注意事項
雪花酥的做法其實不難，但火候與攪拌時間是成功的關鍵。以下是基本步驟，並附上一些我親試後的小貼士，讓你一次成功。
Making snowy nougat is straightforward, but timing and gentle heat make all the difference. Here’s a step-by-step guide, along with my personal tips to help you get it right the first time.
FAQ - Snowy Nougat 雪花酥
雪花酥怎樣保存？
How should I store snowy nougat?
雪花酥屬於高糖乾身甜點，室溫陰涼處可保存約 3–5 天。如果氣候潮濕或夏天，建議放雪櫃冷藏，可保存約 7–10 天。使用密封盒可延長脆口時間。
Snowy nougat keeps for about 3–5 days at cool room temperature. In warmer or humid climates, store it in an airtight container in the fridge for up to 7–10 days. This helps maintain its texture and freshness.
可以不加奶粉嗎？
Can I skip the milk powder?
奶粉是雪花酥的靈魂之一，提供奶香與「雪花」口感。若要省略，可用椰奶粉、植物奶粉代替，但建議仍保留某種粉末以保持結構。
Milk powder adds creaminess and the signature “snowy” look. You can swap it with coconut milk powder or oat milk powder, but some kind of powder is still recommended for structure.
雪花酥適合當作送禮嗎？
Is snowy nougat good for gifting?
非常適合！你可以將雪花酥切成小塊，放入玻璃瓶或糖果袋中，加上絲帶與小卡片，就是簡單又誠意滿分的手作禮物。
Absolutely! Cut into bite-sized pieces and pack in jars or cellophane bags with ribbons—it makes for a thoughtful and festive handmade gift.
Snowy Nougat 雪花酥
Ingredients
- 50 g unsalted butter｜無鹽牛油 50 克
- 150 g marshmallows｜棉花糖 150 克
- 50 g milk powder｜奶粉 50 克
- 100 g crushed biscuits e.g. Digestive, soda crackers｜餅乾（壓碎）100 克（可用 Digestive、梳打餅等）
- 30 g raisins｜提子乾 30 克
- 20 g chopped dried dates optional｜椰棗 20 克（可省略）
- 80 g mixed nuts e.g. almonds, cashews｜果仁 80 克（如杏仁、腰果）
Instructions
- Melt the butter in a non-stick pan over low heat.
- Add the marshmallows and stir until fully melted.
- Turn off the heat. Add milk powder, crushed biscuits, dried fruits and nuts. Mix quickly while warm.
- Line a tray with parchment paper. Sprinkle milk powder on the bottom and pour in the mixture. Press down evenly to shape.
- Let cool until firm. Dust with more milk powder and cut into small squares.
- 用不沾鍋小火加熱牛油至完全溶化。
- 加入棉花糖，持續攪拌至完全融化。
- 關火後加入奶粉、餅乾碎、果乾與果仁，趁熱快速拌勻。
- 模具內鋪烘焙紙，底部灑奶粉後倒入混合物，壓平整形。
- 放涼至凝固後，灑上奶粉再切件。天氣熱時可冷藏 1–2 小時再切，口感更紮實。
Video
Notes
- Use mini marshmallows for quicker melting. 小顆棉花糖比較容易融化，操作時間更充裕。
- Digestive biscuits or Lotus Biscoff add extra flavor. 消化餅與蓮花餅有不同香氣，味道更有層次。
- Adjust sweetness by adding more biscuits or using sugar-free marshmallows. 想減甜可增加餅乾比例，或選用低糖／無糖棉花糖。
- Vegan option: use plant-based butter and oat or coconut milk powder. 做全素版本時，可用植物牛油與燕麥或椰奶粉。
- Avoid high heat—slowly melt the mixture to keep the final texture chewy, not tough. 火不可大！ 用中小火慢慢融化，避免奶糖混合物過熱變硬。
- Act quickly when mixing in the dry ingredients—the mixture firms up fast. 攪拌要快，放料要順手。 棉花糖冷卻很快，動作太慢會影響壓模。
- Use cling film to press the surface neatly without sticking. 壓模時可用保鮮紙蓋面，再用手壓平或用刮刀整形。
A Note on No-Bake Treats Across Cultures
Bonus Note: A British cousin of Snowy Nougat?
To me, snowy nougat is like the Asian cousin of British no-bake treats such as Tiffin or Rocky Road. These are made with crushed biscuits, chocolate, dried fruits and sometimes marshmallows—no baking required, just slice and enjoy.
The key difference lies in the base—British versions lean heavily on chocolate for richness, while snowy nougat uses milk powder and marshmallows for a lighter, pastel-colored finish.
Across cultures, these no-bake bars share something in common: simplicity, flexibility, and the warmth of homemade treats for holidays and family moments.
額外小分享：英國也有類似甜點
雪花酥讓我不禁聯想到英國常見的 no-bake 甜點如 Rocky Road。它們通常以朱古力、餅乾碎、乾果和棉花糖混合製成，不用焗爐，也一樣是切件享用。
不同的是，英式甜點大多以朱古力為主，口感偏濃郁；而雪花酥則以奶粉與棉花糖為基底，色調更粉嫩，味道也更輕盈柔和。
無論在哪個國家，這類免焗點心都有個共通點：簡單、方便、可以自由變化，也是連結節日氣氛與家庭回憶的美好小食。
如果你對英國傳統版本的做法感興趣，可以參考 Mary Berry 的經典食譜：
這些都是我在蘇格蘭接觸雪花酥前，最早認識的免焗甜點之一。
歡迎將這篇食譜收藏起來！
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