Jelly Nougat Candy is a delightful treat that combines the chewy, airy texture of nougat with the sweet, fruity burst of jelly or fruit candies.

 

 

Jelly Nougat Candy is a delightful treat that combines the chewy, airy texture of nougat with the sweet, fruity burst of jelly or fruit candies. It’s a fun, colorful candy to make at home, perfect for gifting or enjoying during holidays and special occasions. Here’s how to make it:

Ingredients:

For the Nougat:

1 cup granulated sugar

1/4 cup honey

1/4 cup water

1/4 teaspoon salt

2 large egg whites

1 teaspoon vanilla extract

1/2 cup toasted almonds (optional, but recommended for crunch)

1/2 cup freeze-dried fruit powder (such as raspberry or strawberry, optional for extra flavor and color)

For the Jelly Layer:

1/2 cup fruit-flavored gelatin (such as strawberry, raspberry, or orange)

1/4 cup cold water

1 tablespoon corn syrup (or honey)

1/2 cup powdered sugar

Instructions:

1. Make the Nougat:

In a saucepan, combine the sugar, honey, water, and salt. Place it over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring to a simmer and allow it to cook for about 5-7 minutes, until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).

While the syrup is heating, beat the egg whites in a stand mixer or with an electric mixer on medium-high speed until soft peaks form.

Once the syrup reaches the right temperature, carefully drizzle the hot syrup into the egg whites while the mixer is running on low speed. Gradually increase the speed to high and continue to beat until the mixture thickens and holds stiff peaks, about 6-8 minutes. Add in the vanilla extract and freeze-dried fruit powder (if using) and mix until well incorporated.

Gently fold in the toasted almonds, if using.

2. Prepare the Jelly Layer:

In a small bowl, combine the gelatin with cold water and let it bloom for 5 minutes.

In a small saucepan, heat the corn syrup (or honey) over low heat, stirring to melt it. Add the bloomed gelatin to the syrup and stir until completely dissolved.

Remove the mixture from the heat and let it cool to room temperature, about 10-15 minutes. Once cooled, stir in the powdered sugar to form a smooth, jelly-like consistency.

3. Assemble the Jelly Nougat Candy:

Line a baking dish or a rectangular pan with parchment paper. Spread a thin layer of the nougat mixture into the bottom of the dish, pressing it down to form an even layer.

Next, spread a thin layer of the jelly mixture over the nougat, using a spatula to smooth it out. You can alternate layers of nougat and jelly if you'd like, but try not to make the jelly layer too thick.

Refrigerate the candy for at least 2 hours to set completely.

4. Cut and Serve:

Once the candy has set, remove it from the dish and peel off the parchment paper. Cut the jelly nougat into small squares or bars.

Store the candy in an airtight container in the refrigerator for up to a week.