Dessert: United States – Tennessee – Goo Goo Cluster

Serving Size: 24

Approximate Time

Prep 40 min

Cook 30 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 1 (14 oz / 396 g) jar marshmallow creme (marshmallow fluff)
- 1 1/2 cups (180 g) confectioners' sugar, plus more for dusting (powdered sugar)
- 1 tsp (5 ml) vanilla extract
- 2 cups (300 g) roasted peanuts, lightly salted, coarsely chopped
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) light corn syrup
- 1/2 tsp (2.5 g) fine sea salt
- 16 oz (454 g) milk chocolate, chopped or chips (or chocolate coating)
- 2 tbsp (30 ml) neutral oil (vegetable or coconut) or cocoa butter, optional for thinning chocolate
- Parchment paper or silicone mat for assembly

Instructions

Short Description:
A classic Nashville candy: a pillowy marshmallow-style nougat center topped with soft caramel and roasted peanuts, all coated in milk chocolate. These homemade Goo Goo Clusters replicate the signature combination of marshmallow nougat, caramel, and roasted peanuts covered in milk chocolate.

Regional Notes:
First created and commercialized in Nashville, Tennessee, Goo Goo Clusters are a local confection known for combining marshmallow nougat, soft caramel, and roasted peanuts under a milk chocolate shell. This recipe follows the characteristic Nashville style—individual round clusters with a visible peanut and caramel topping—rather than a simple nutty chocolate candy.

1. Make the marshmallow nougat center: in a large bowl, combine the marshmallow creme and 1 1/2 cups (180 g) confectioners' sugar. Add the vanilla extract and stir or beat with a hand mixer until the mixture is thick and scoopable. If the mixture seems too sticky, dust lightly with a tablespoon more confectioners' sugar. Chill the nougat 15–20 minutes to firm slightly.
2. Prepare the peanuts: coarsely chop 1 1/2 cups (225 g) of the roasted peanuts and leave 1/2 cup (75 g) for sprinkling or for pressing into the caramel tops.
3. Make the soft caramel: in a medium heavy-bottomed saucepan over medium heat, combine the granulated sugar, corn syrup, and 2 tbsp (30 ml) water (just to moisten sugar). Stir until sugar dissolves, then stop stirring and allow to boil until the mixture reaches 240–245°F (115–118°C) on a candy thermometer (soft-ball stage) and turns a deep amber. Remove from heat and carefully whisk in the unsalted butter until melted. Slowly add the warm heavy cream (mixture will bubble vigorously) and whisk until smooth. Stir in 1/2 tsp (2.5 g) salt. Let the caramel cool 5–8 minutes until warm and pourable but not piping-hot.
4. Portion the nougat: line a baking sheet with parchment. Using a small cookie scoop or tablespoon, scoop about 1 tbsp (15–18 g) portions of the chilled nougat and place them on the parchment, about 1 inch (2–2.5 cm) apart. Gently press each scoop into a round 1-inch (2.5 cm) disk with slightly rounded top to form the cluster center.
5. Top nougat with peanuts and caramel: press a few chopped peanuts onto the top and around the edge of each nougat disk so nuts will show through the caramel. Spoon about 1 to 1 1/2 tsp (6–8 ml) warm caramel over each nougat disk, letting the caramel run over the sides and adhere to the peanuts. Immediately press a few additional whole or chopped peanuts into the caramel top for the characteristic look. Allow assembled clusters to cool at room temperature 10–15 minutes so caramel firms slightly, then chill 10 minutes to set fully.
6. Melt the chocolate: melt the milk chocolate in a double boiler or in short bursts in a microwave (20–30 seconds at a time), stirring until smooth. If needed, stir in up to 2 tbsp (30 ml) neutral oil to thin for easier dipping and a glossy finish.
7. Dip clusters in chocolate: using a fork or dipping tool, transfer one chilled cluster into the melted chocolate, fully coating it. Tap the fork on the bowl edge to let excess chocolate drip off, then place the coated cluster on the parchment. Repeat with remaining clusters. If chocolate cools and thickens, rewarm gently.
8. Final set and storage: allow the coated clusters to set at room temperature or chill briefly (10–15 minutes) until chocolate is firm. Store finished Goo Goo Clusters in an airtight container at cool room temperature for up to 5 days or refrigerated for up to 2 weeks. If refrigerated, bring to room temperature before serving for best texture.