Why This Recipe Works So Well
Marshmallows do the hard work for you. Traditional nougat requires cooking sugar and glucose to exact temperatures, then whipping it into beaten egg whites at precisely the right moment. One degree off and the texture can go wrong. Marshmallows, on the other hand, are essentially pre-made nougat base. They melt smoothly, bind everything together beautifully, and give you that iconic chewy pull every single time.
Milk powder adds richness and body. This is an ingredient that often surprises people, but it's a beloved secret in confectionery. Milk powder blends into the melted marshmallow mixture and adds a creamy, milky depth that makes the nougat taste full and indulgent rather than just sweet. It also helps firm up the texture as the nougat sets, giving you clean, sliceable pieces.
Freeze-dried fruits bring flavor, color, and nutrition without the mess. Fresh or dried fruit added to candy can introduce unwanted moisture, causing the nougat to become sticky or fail to set properly. Freeze-dried fruits solve this completely. Because virtually all moisture has been removed during the freeze-drying process, they incorporate into the mixture without disrupting the texture at all. Better yet, freeze-drying preserves up to 97% of the fruit's original vitamins, antioxidants, and fiber — so those vivid little pieces of mulberry and strawberry aren't just beautiful to look at, they're genuinely nutritious. And the flavor? Intensely fruity, concentrated, and bright. The mulberries bring a deep, wine-like sweetness while the strawberries add a sharp, summery tang — together they make every bite pop with flavor.
Ritz crackers are the unexpected hero. The addition of crushed Ritz crackers might sound unusual, but it is completely inspired. Their buttery, slightly salty flavor cuts through the sweetness of the nougat perfectly, and their crunch provides a wonderful textural contrast to all that soft chewiness. That sweet-salty balance is what makes this nougat genuinely addictive. Once you try it, it will make total sense.
Homemade Marshmallow Nougat with Freeze-Dried Fruits & Ritz Crackers
Chewy, creamy, fruity, and just a little bit salty — this is the nougat recipe you'll make again and again.
Prep time: 15 minutes | Setting time: 2–3 hours | Makes: approximately 24–30 pieces
Ingredients
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12 oz bag small sized white marshmallows
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3 tablespoons unsalted butter
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100-150 g full-fat milk powder
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1-2 bags of freeze-dried strawberries, roughly crushed
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1-2 bags of freeze-dried mulberries, roughly crushed
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50-70 g Ritz crackers, broken into rough pieces
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Pinch of fine sea salt
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Extra milk powder or parchment paper for handling
Instructions
Step 1 — Prepare your pan and ingredients. Line a 20cm x 20cm (8x8 inch) square baking pan with parchment paper, leaving some overhang on the sides so you can lift the nougat out easily. Lightly grease the parchment with a little butter. Have all your ingredients measured and ready to go before you start melting the marshmallows, because once they're melted, you'll need to work quickly.
Step 2 — Melt the marshmallows and butter. Place the butter in a large, heavy-bottomed saucepan over low heat. Once the butter has melted, add the marshmallows and stir continuously with a silicone spatula. Keep the heat low and be patient — this should take about 4 to 5 minutes. You want the marshmallows to melt into a smooth, glossy, stretchy mass without browning or burning. Remove from heat as soon as the mixture is completely smooth.
Step 3 — Add the milk powder. Working quickly, sift the milk powder directly into the melted marshmallow mixture and stir vigorously to combine. The mixture will thicken considerably and become a soft, pliable dough-like consistency. Add the pinch of sea salt and stir again. If the mixture feels too stiff to stir, return the saucepan briefly to the lowest possible heat for 30 seconds to loosen it slightly.
Step 4 — Fold in the fruits and crackers. Add the crushed freeze-dried strawberries, crushed freeze-dried mulberries, and broken Ritz crackers to the mixture. Fold everything together gently but thoroughly, trying to distribute the fruits and cracker pieces as evenly as possible throughout the nougat. Work quickly as the mixture will begin to firm up as it cools. The colors from the freeze-dried fruits will streak through the white nougat in the most beautiful way — don't overmix, as those vivid swirls are part of the charm.
Step 5 — Press into the pan. Transfer the mixture into your prepared pan. Lightly dust your hands with milk powder or press down using a sheet of parchment paper to flatten the nougat into an even layer. Smooth the top as best you can. Don't worry about perfection — a slightly rustic surface is part of the homemade appeal.
Step 6 — Let it set. Leave the nougat at room temperature for at least 2 to 3 hours until fully firm. If your kitchen is warm, you can place it in the refrigerator for 1 to 2 hours to speed things along. The nougat should feel firm to the touch and hold its shape when pressed.
Step 7 — Cut and serve. Lift the nougat out of the pan using the parchment overhang and place it on a cutting board. Using a sharp knife — lightly greased or dusted with milk powder to prevent sticking — cut the nougat into rectangles or squares. Wipe the blade clean between cuts for the neatest edges.
Tips for the Best Results
Work fast once the marshmallows are melted. The mixture firms up as it cools, so have everything pre-measured and within arm's reach before you begin. This is not a recipe where you can stop to hunt for the milk powder halfway through.
Don't crush the freeze-dried fruits too finely. Leaving some larger pieces means you'll get pockets of intense fruity flavor and beautiful color in each slice. A rough crush with your hands or a quick pulse in a bag is all you need.
Store properly. Keep the nougat pieces in an airtight container at room temperature, separated by small squares of parchment paper to prevent sticking. They will keep well for up to one week — though in my experience, they rarely last that long.
Fun and Impressive at your Fingertips.
This nougat is one of those recipes that looks and tastes far more impressive than the effort involved. The combination of chewy marshmallow base, creamy milk powder, vibrant freeze-dried mulberries and strawberries, and those salty, buttery Ritz cracker pieces creates something that is genuinely greater than the sum of its parts. It's the kind of candy you'll wrap up in little squares of parchment and give as gifts, the kind that disappears from the plate faster than you expect, and the kind that will have everyone asking for the recipe.
Keep a bag of freeze-dried fruits and a pack of marshmallows in your pantry, and you're never more than twenty minutes away from a batch of something truly special.
