Snowy Nougat 雪花酥
This snowy nougat is a no-bake treat made with marshmallows, crushed biscuits and nuts. Soft, chewy, and festive, it's perfect for gifting or enjoying with a warm drink during holidays. Easy to make and fun to customize with your favorite ingredients!這款雪花酥是一道免焗甜品，以棉花糖、餅乾碎與果仁製成，口感柔軟香濃，外觀繽紛，特別適合節日送禮或配熱飲享用。做法簡單，材料靈活，可依個人喜好自由搭配，是非常受歡迎的手作甜點。
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
Yves Tips～
- 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。