Nosebleed Nougat

© starshipminivan

Ingredients

1. 1 jar marshmallow creme (7oz.)
2. powdered sugar
3. 1 tsp soy sauce (balsalmic vinegar makes a nice substitution here)
4. 1 package unsweetened strawberry flavored drink mix (Kool-Aid or similar)
5. 1 tsp salt
6. red gel, paste, or powdered food coloring (optional)
7. 1/2 tsp vanilla extract
8. 1/2 tsp banana extract
9. 1/4 cup finely chopped nuts (variety of nuts is up to you)
10. Oil (spray preferred)
11. Foil
    

Instructions

• In a small bowl, mix soy sauce (or vinegar), drink mix, and salt. Set aside.
• Line a cookie sheet or cutting board with foil, lightly coat the foil with oil, and set aside. 
• Lightly oil the bowls and two working spoons (spoons are less sticky this way).
• Divide the marshmallow creme into two medium microwave safe bowls.
  
• Heat one half of the marshmallow in the microwave, about 20 seconds, to loosen it up.  
• Add the vanilla and banana extract to the heated marshmallow and stir to combine using an oiled spoon.
• Add 1 1/2 cup powdered sugar to the marshmallow mix. Stir to combine.  You'll need to use your hands to work it in well. Grease your hands with a light coat of oil so it sticks to them less. If it won't mix further and looks like there is far too much powdered sugar, it's time to use your hands.  
• Kneed in all of the powdered sugar. The desired consistency is like Play-doh. It should come together and should be lose most of its stickiness. 
• Add more powdered sugar until the desired consistency is reached.
• Add 2 Tbsp nuts and use your hands to mix it in evenly.
  
• Add the soy sauce mixture to the other half of the heated marshmallow and stir to combine using the second oiled spoon. Stir to combine. It should be colored red. If the color is not dark enough, add food color to deepen the shade.
• Add 1 1/2 cup powdered sugar to the marshmallow mix. Stir to combine. 
• Grease you hands to work the powdered sugar into the marshmallow.  
• Continue to kneed until it is well mixed and the same consistency as the first half of the candy dough.
• Add 2 Tbsp nuts and kneed to mix in.
  
• Using oiled hands, form the white dough into one, two, or three logs, depending on the size candy you'd like. Some people prefer 24" logs.
• Repeat using the red dough to make the same number and size logs.
• Press these logs down until they are about 1/2" high.  
• Using a little bit of water and either a paint brush or your fingertip, brush one side of the white dough with a very light coat of water. The goal is to make it sticky again, not slimy.  
• With clean, dry hands, maneuver one of the logs into place next to the other so the wet side of the white dough is touching red dough.  
• Press these logs together from the side toward the center.  
• Eventually press down the tops of the logs to make them even and make sure they are firmly stuck. 
• It's easiest to cut them and/or shape the pieces right away. You can cut them into strips, even roll them into two-sided logs.  Even cut yours into diamonds.  When you're was done cutting diagonally both ways to create the diamonds, stick the leftover triangles together by dampening one of the edges to be joined.
• Allow to harden over night.  
• Flip the pieces over onto a new piece of foil, waxed paper, or parchment paper. These can harden another day or two, or as long as you'd like to get the texture you desire before putting them into a closed container. You can even wrap the pieces in waxed paper squares if you'd like.