This Natural Jelly Nougat Candy combines a soft, creamy nougat base with bursts of fruity jelly pieces. Made with natural ingredients and without artificial additives, this treat is perfect for snacking or gifting!
Yield
Makes about 50 bite-sized pieces
Ingredients
For the Nougat Base
- 2 cups granulated sugar
- 1 cup honey (or maple syrup for a natural twist)
- 1/4 teaspoon salt
- 1/2 cup water
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1/2 cup natural dried fruit jellies or fruit gummies, chopped into small pieces (use natural varieties without artificial dyes)
For Wrapping (Optional)
- Edible wafer paper or parchment paper
Instructions
Step 1: Prepare the Candy Mold
- Line an 8x8-inch square baking dish with parchment paper or edible wafer paper, leaving overhangs for easy removal.
Step 2: Cook the Sugar Mixture
- In a medium saucepan, combine the sugar, honey (or maple syrup), salt, and water. Stir over medium heat until the sugar dissolves.
- Increase the heat to medium-high and cook the mixture without stirring until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
Step 3: Whip the Egg Whites
- While the sugar mixture is cooking, beat the egg whites in a stand mixer fitted with a whisk attachment until stiff peaks form.
- Once the sugar mixture reaches the desired temperature, slowly pour it in a thin stream into the whipped egg whites while the mixer is running on low speed.
Step 4: Incorporate Butter and Flavoring
- Increase the mixer speed to medium-high and beat until the mixture thickens and turns glossy (about 5 minutes).
- Add the vanilla extract and softened butter, one piece at a time, mixing until smooth and creamy.
Step 5: Add the Jelly Pieces
- Gently fold in the chopped natural jelly pieces using a spatula, ensuring they’re evenly distributed.
Step 6: Set the Candy
- Pour the nougat mixture into the prepared baking dish and smooth the top with a spatula.
- If using edible wafer paper, place a sheet on top of the nougat and press gently to adhere.
- Let the nougat set at room temperature for 4–6 hours or overnight.
Step 7: Slice and Wrap
- Once the nougat is firm, lift it out of the baking dish using the parchment paper or overhangs.
- Use a sharp knife to cut it into bite-sized squares or rectangles.
- Wrap each piece in parchment paper or wax paper if desired.
Kitchen Tips
- For softer nougat: Slightly reduce the cooking temperature of the sugar mixture to 235°F (112°C).
- For variety: Experiment with different natural fruit jellies, nuts, or seeds for added flavor and texture.
- Storage: Store nougat in an airtight container at room temperature for up to 2 weeks.
This Natural Jelly Nougat Candy is a nostalgic treat with a clean and wholesome twist. Enjoy it as a delightful snack or share it with loved ones for a sweet surprise!