Ingredients:

16 oz Bag Mini Marshmallows

1 can Sweetened Condensed Milk

10 oz Bag Dark Melting Chocolate Wafers (or 10 oz dark chocolate chips or dark chocolate bars, broken up)

Pkg Andes Chocolates, or York Patties, broken up, reserved

1 to 2 tsps Peppermint Extract (Use less if you prefer)

Powdered Sugar for dusting

Couple of pinches Kosher or Sea Salt

Preparation:

Line a square baking pan with parchment paper, very lightly spray the paper with butter spray. This is the prepared pan. Set it aside.

In a heavy bottom pot, or double boiler, slowly warm the sweetened condensed milk on lowest heat setting. Be sure to scrape out as much milk as possible, as it's thick, a lot of it will cling to the insides of the can.

Add the salt, stir in.

Add mini marshmallows to the warm sweetened condensed milk. Start those dissolving first, as they take a long time to melt. Stir to help them along. This will take some time, but they will eventually melt.

Once the marshmallows are fully dissolved, add the chocolates, peppermint extract, and stir in well to help the chocolate melt. Stir and fold this down. (You can also add vanilla extract if you would like).

Keep stirring this until all the ingredients are well blended together and very smooth.

Once everything is very smooth, add the Andes or York pieces. Quickly fold these in, don't allow them to melt much, as they will become a pretty marbling throughout the nougat.

Immediately pour this into the prepared pan, smooth it as evenly as possible to the edges, and cover and chill in the fridge for at least two hours to firm up. Overnight chill is the best method.

Once the nougat is chilled firm, turn it out on a cutting board or parchment paper and slice into whatever sizes or shapes you prefer. Toss the pieces in powdered sugar to keep them from sticking together.

These can be used to make the middles of chocolate coated candy bars, or rolled into balls and dipped in melted ganash to make truffles, or they can be snacked on as is. They're addictive!

Basic nougat is marshmallows melted in sweetened condensed milk with some sort of chocolate, "melting wafers" or baking chocolates melted into it, poured into a pan, allowed to set firmly, then cut to the sizes needed.

More marshmallows will make it softer. Less marshmallows (or more chocolate) will make the nougat firmer.

It's that easy. The recipe does not need to be exact. Ounces aren't as critical as with other recipes, it's a very customizable recipe.

The reason for using mini marshmallows is, minis melt much quicker. The big marshmallows take much more time to melt. Also the milk risks getting scorched by the (long!) time the big marshmallows finally melt.

Enjoy!