White Chocolate Nougat

White Chocolate Nougat

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
862 Calories
17g Fat
179g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 862
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 8mg 3%
Sodium 202mg 9%
Total Carbohydrate 179g 65%
Dietary Fiber 1g 5%
Protein 9g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

White Chocolate Nougat has a mild vanilla-white chocolate flavor (similar to a marshmallow!) and a soft, fluffy texture with just a hint of chewiness. It makes a wonderful candy bar filling—try pairing it with your favorite nuts and dried fruit, or layering it with caramel or pate de fruit for a gourmet candy bar! I've written the recipe using some of my favorite mix-ins, but feel free to substitute others to suit your taste. As with many egg white-based candies, nougat does not do well in humidity, so try to choose a low humidity day to make this candy.

Because this nougat is wonderfully soft at room temperature, it's not ideal for serving without a chocolate coating. Instructions for the optional chocolate dipping are included at the bottom of the recipe.

Ingredients

  • 8 oz. white chocolate (finely chopped)
  • 3 large egg whites (room temperature)
  • 1/4 tsp. salt
  • 2 3/4 cups light corn syrup
  • 1 1/3 cups sugar (granulated)
  • 1/2 cup water
  • 2 tsp. vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots (or peaches, finely chopped)
  • 1/2 cup salted pistachios
  • Optional: 2 lbs. chocolate candy coating or white candy coating for dipping

Steps to Make It

  1. Gather the ingredients.

    White Chocolate Nougat ingredients

    The Spruce / Julia Hartbeck

  2. Prepare a 9x9-inch pan by lining it with foil and spraying the foil with nonstick cooking spray. For thinner nougat, a 9x13 pan can be used.

    greased baking pan

    The Spruce / Julia Hartbeck

  3. Melt the white chocolate in the microwave, stirring after every 30 seconds to prevent overheating.

    chocolate in a bowl

    The Spruce / Julia Hartbeck

  4. Once melted, set aside to cool to room temperature.

    melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  5. Place the egg whites and salt in the bowl of a large stand mixer that has been thoroughly cleaned and dried. Any traces of grease on the bowl or whisk will prevent the egg whites from beating properly.

    egg whites in a stand mixer

    The Spruce / Julia Hartbeck

  6. Combine the corn syrup, sugar and water in a large saucepan over medium heat.

    corn syrup, sugar and water in a large saucepan

    The Spruce / Julia Hartbeck

  7. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.

    brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals

    The Spruce / Julia Hartbeck

  8. Insert a candy thermometer and cook the syrup, without stirring, until the mixture reaches 230 F/110 C.

    sugar thermometer in a saucepan with the syrup

    The Spruce / Julia Hartbeck

  9. When the syrup reaches 230 F, start beating the egg whites with the large mixer using the whisk attachment.

    egg whites in a stand mixer

    The Spruce / Julia Hartbeck

  10. Beat until the whites form stiff peaks. Ideally, this stage should be reached when the sugar syrup reaches 240 F/116 C, but if the whites are at stiff peaks before the syrup is ready, stop the mixer so the whites are not overbeaten.

    egg whites in a stand mixer

    The Spruce / Julia Hartbeck

  11. Replace the whisk attachment with the paddle attachment.

    egg whites in a stand mixer

    The Spruce / Julia Hartbeck

  12. When the mixture reaches 240 degrees F /116 C, remove the pan from the burner and carefully pour about 3/4 cup of hot syrup into a large measuring cup.

    syrup in a saucepan and a measuring cup

    The Spruce / Julia Hartbeck

  13. Return the pan to the heat to allow it to continue cooking.

    syrup in a saucepan

    The Spruce / Julia Hartbeck

  14. Turn the mixer speed to low, and slowly and carefully stream the 3/4 cup of hot syrup into the egg whites.

    syrup added to the egg whites in a stand mixer

    The Spruce / Julia Hartbeck

  15. Let the eggs continue beating on medium-low speed while the syrup cooks.

    egg white and syrup mixture in a stand mixer

    The Spruce / Julia Hartbeck

  16. Cook the syrup until it reaches 280 F (138 C).

    syrup in a saucepan, sugar thermometer

    The Spruce / Julia Hartbeck

  17. Pour the remaining syrup into a large mixing cup with a spout—this makes it much easier and safer to pour.

    syrup in a measuring cup

    The Spruce / Julia Hartbeck

  18. With the mixer running, slowly stream in the remaining hot sugar syrup. Be very careful that you don’t get any on yourself—it can leave a nasty burn.

    syrup added to the nougat mixture in the stand mixer

    The Spruce / Julia Hartbeck

  19. Once the sugar is thoroughly mixed in, turn the mixer off.

    nougat in a stand mixer

    The Spruce / Julia Hartbeck

  20. Pour in the melted white chocolate and vanilla extract, and stir with a rubber spatula until well-mixed.

    nougat in a stand mixer

    The Spruce / Julia Hartbeck

  21. Add the dried fruit and pistachios, and stir until well-incorporated. The candy will be sticky and stiff.

    dried fruit and pistachios added to the nougat mixture in a stand mixer

    The Spruce / Julia Hartbeck

  22. Scrape the candy into the prepared pan.

    candy in the prepared pan

    The Spruce / Julia Hartbeck

  23. Allow to set for several hours at room temperature. This candy remains soft and fluffy at room temperature, so for the cleanest cuts, refrigerate it until firm before cutting it with a large sharp chef's knife. If it gets too sticky, wash the knife with hot water in between cuts. ​

    nougat in a baking pan

    The Spruce / Julia Hartbeck

  24. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds.

    melted chocolate in a bowl

    The Spruce / Julia Hartbeck

  25. Cut the chilled nougat into small squares or bars.

    nougat in aluminum foil, cut into pieces

    The Spruce / Julia Hartbeck

  26. Line your work surface with waxed paper or parchment paper.

    parchment paper on a cutting board

    The Spruce / Julia Hartbeck

  27. Use a metal spatula to spread a thin layer of coating on the bottom of every bar, then put the bar, coating side down, on the work surface to set. This bottom layer of chocolate will give the nougat some stability when you dip it.

    white chocolate spread on nougat mixture

    The Spruce / Julia Hartbeck

  28. Once set, submerge a bar in the coating and use dipping tools to pull it out.

    nougat dipped into chocolate in the bowl

    The Spruce / Julia Hartbeck

  29. Let excess drip back into the bowl, drag the bottom of the bar against the lip of the bowl, then place the bar back on the waxed paper to set completely. Once set, the bars can be stored and served at room temperature.

    White Chocolate Nougat on parchment paper

    The Spruce / Julia Hartbeck