Jelly Nougat Candy Recipe
Ingredients:
For the Nougat:
1/2 cup granulated sugar
2 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large egg whites, beaten to stiff peaks
1 cup powdered sugar
1/2 cup chopped roasted nuts (optional, almonds or hazelnuts work well)
For the Jelly Layer:
1/2 cup fruit jelly or jam (such as strawberry, raspberry, or apricot)
1 tablespoon lemon juice (optional, for added flavor)
For Coating:
1/2 cup powdered sugar (for dusting)
Instructions:
Prepare the Jelly Layer:
In a small saucepan, heat the fruit jelly (or jam) over low heat until it softens. Stir in the lemon juice if using.
Pour the jelly onto a parchment-lined baking sheet or a silicone mat to a thickness of about 1/4 inch. Allow it to cool and set, then cut into small squares or rectangles. You can also freeze it for quicker setting.
Make the Nougat:
In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a gentle simmer.
Once simmering, continue to cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer (this is known as the soft-ball stage).
Whisk the Egg Whites:
While the sugar mixture is heating, beat the egg whites in a separate bowl until stiff peaks form.
Combine Sugar Syrup and Egg Whites:
Once the sugar syrup reaches 240°F, remove it from heat and slowly pour it into the beaten egg whites while continuously beating on medium speed. This will help incorporate the syrup into the whites, creating a fluffy nougat.
Add the vanilla extract to the mixture and continue beating until the nougat mixture thickens and cools slightly.
Combine Nougat and Jelly:
Gently fold in the powdered sugar and roasted nuts (if using) into the nougat mixture until well combined.
Spread half of the nougat mixture into a parchment-lined baking dish or silicone mold.
Place the jelly pieces over the nougat layer, pressing them slightly into the mixture.
Spread the remaining nougat over the jelly layer, smoothing the top.
Set the Candy:
Let the jelly nougat candy set at room temperature for several hours, or refrigerate for quicker setting. Once set, cut the candy into small squares or bars.
Coat and Serve:
Dust the pieces of nougat with powdered sugar to prevent sticking and to give them a smooth finish.
These Jelly Nougat Candies are soft, chewy, and filled with a fruity, tangy jelly layer that complements the sweetness of the nougat. They make a delicious homemade treat that’s perfect for gifting or enjoying as a candy snack! Enjoy!