Easy Nougat

Why You’ll Love This Recipe

• Quick and Easy: No candy thermometer or special equipment needed.
• Customizable: Add nuts, dried fruit, or chocolate for different flavors.
• Perfect for Gifting: Wrap in parchment paper for a homemade sweet gift.
• Minimal Ingredients: Only a few pantry staples required.

Ingredients

• 2 cups white mini marshmallows
• 1 ½ cups white chocolate chips
• 2 tbsp unsalted butter
• 1 tbsp honey or light corn syrup
• 1 cup chopped nuts (such as almonds, pistachios, or peanuts)
• ½ cup dried fruit (such as cranberries, apricots, or cherries)
• ½ tsp vanilla extract
• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

2. Melt the Base: In a heatproof bowl, combine marshmallows, white chocolate chips, butter, and honey (or corn syrup). Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

3. Mix the Ingredients: Stir in the vanilla extract, pinch of salt, chopped nuts, and dried fruit. Mix well until everything is evenly coated.

4. Set the Nougat: Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until firm.

5. Cut and Serve: Once set, remove the nougat from the pan and cut into small squares or rectangles. Enjoy immediately or store for later.

Servings and Timing

• Servings: Makes about 16 squares
• Chill time: 2 hours
• Preparation time: 10 minutes

Variations

• Chocolate Nougat: Add ¼ cup cocoa powder for a chocolatey twist.
• Nut-Free Option: Replace nuts with extra dried fruit or shredded coconut.
• Festive Nougat: Use red and green candied cherries for a holiday-themed treat.
• Crunchy Nougat: Stir in crushed cookies or toffee bits for extra texture.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
• Freezing: Wrap nougat tightly in plastic wrap and store in the freezer for up to 3 months. Thaw before serving.
• Reheating: If nougat gets too hard, let it sit at room temperature for a few minutes before eating.

FAQs

Do I need a candy thermometer for this recipe?

No! This recipe is made with marshmallows and white chocolate, so there’s no need for temperature monitoring.

Can I use dark chocolate instead of white chocolate?

Yes! Dark chocolate will give the nougat a richer, deeper flavor.

What’s the best nut to use in nougat?

Almonds, pistachios, and peanuts work well, but you can use any nut you like.

Can I make this nougat dairy-free?

Yes! Use dairy-free white chocolate and a plant-based butter alternative.

How do I make nougat softer?

Add an extra tablespoon of butter for a softer texture.

Can I add flavor extracts?

Yes! Try almond, peppermint, or orange extract for a unique twist.

Why is my nougat too sticky?

Make sure to refrigerate it long enough and store it in a cool place. If it’s still sticky, dust the pieces with powdered sugar.

Can I shape nougat into molds?

Yes! Pour the mixture into silicone molds for fun shapes.

How do I cut nougat without it sticking?

Use a sharp knife and lightly grease it with butter or cooking spray before cutting.

Is nougat the same as marshmallow?

Not exactly. Traditional nougat is made by whipping egg whites and sugar, but this easy version uses marshmallows for a similar texture without the hassle.

Conclusion

This Easy Nougat Recipe is a delicious, no-fuss treat that you can whip up in minutes. Whether you prefer it nutty, fruity, or chocolatey, it’s a versatile and crowd-pleasing sweet that’s perfect for holidays, special occasions, or simply satisfying a sweet tooth. Give it a try and enjoy the creamy, chewy goodness of homemade nougat!

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