Jelly Nougat Candy Recipe – Flavorys Recipes

Jelly Nougat Candy Recipe: A Sweet, Chewy Treat for Every Occasion

There’s something special about making your own candy at home. The ability to customize flavors and textures, and the satisfaction of crafting a sweet treat from scratch, makes homemade candy a fun and rewarding experience. One such treat that’s sure to impress is Jelly Nougat Candy. With its soft, chewy nougat and delightful bursts of jelly throughout, this candy is a perfect mix of textures and flavors. Whether you’re preparing for a special event or simply craving something sweet, this Jelly Nougat Candy recipe will surely satisfy your sweet tooth!

What Makes Jelly Nougat Candy So Special?

Jelly nougat combines two of the most beloved textures in candy: the soft chewiness of nougat and the burst of flavor from jelly cubes. The nougat itself is made from a combination of sugar, egg whites, and a variety of flavorings, while the jelly cubes add an unexpected, fruity twist. The result is a delicious and colorful candy that’s both fun to eat and easy to make. It’s perfect for sharing, gifting, or keeping on hand for a sweet snack.

Ingredients for Jelly Nougat Candy

For the Nougat:

1 1/2 cups granulated sugar
1/4 cup honey or corn syrup
1/4 cup water
2 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Jelly:

1/2 cup fruit-flavored jelly or gelatin cubes (strawberry, raspberry, or your favorite flavor)
1/4 cup powdered sugar (for dusting)

How to Make Jelly Nougat Candy

Step 1: Prepare the Jelly

If you’re using homemade jelly cubes, prepare them according to the package instructions and let them set. Once firm, cut them into small, bite-sized cubes.
If using store-bought jelly, just cut it into small squares and set aside. Dust the jelly cubes lightly with powdered sugar to prevent sticking.

Step 2: Prepare the Nougat Mixture

In a medium saucepan, combine the granulated sugar, honey (or corn syrup), and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
Bring the mixture to a simmer and cook for 5-7 minutes until it reaches a soft-ball stage (about 240°F or 115°C). If you don’t have a candy thermometer, drop a little of the syrup into cold water. If it forms a soft, pliable ball, it’s ready.
In a separate bowl, beat the egg whites and salt until stiff peaks form. This will take about 3-4 minutes with an electric mixer.
Slowly pour the hot sugar syrup into the egg whites while continuing to beat at a low speed. Once all the syrup is added, increase the speed to medium-high and continue beating for about 5 minutes, or until the mixture becomes thick, glossy, and airy.

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