Milk Chocolate Nougat
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making homemade nougat might sound intimidating, but this recipe proves it's actually quite simple and comes together in under an hour. I love preparing this creamy milk chocolate nougat because it's faster than you'd expect and uses pantry staples you probably already have on hand. The egg whites add wonderful protein while creating that signature fluffy texture, and the milk chocolate brings both indulgence and a touch of antioxidants to this sweet treat. Whether you're making it for gifts or just to satisfy a craving, you'll be amazed at how professional these candies look and taste.
Ella x
Ingredients
- 250palm oil
- 400 ggranulated sugar
- 200 mllight corn syrup
- 600 gmilk chocolate
- 20 gsalt
- 100 gunsalted butter
- 2egg whites(room temperature)
- 2 mlvanilla extract
- 150 gconfectioner's sugar
- 10 gbaking soda
- 5 gpectin
Detail level
Instructions
- 1
In a large saucepan, combine palm oil, granulated sugar, light corn syrup, and salt. Place the saucepan over medium heat and stir until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 2
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 300°F.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Remove the saucepan from the heat and stir in milk chocolate until it is melted and smooth.
Tip: Be patient, as this may take a few minutes.
- 4
Stir in unsalted butter and vanilla extract until they are fully incorporated.
Tip: The mixture will thicken slightly during this step.
- 5
Add egg whites and stir until they are fully incorporated.
Tip: The mixture will thicken further during this step.
- 6
Add confectioner's sugar and baking soda, and stir until they are fully incorporated.
Tip: The mixture will thicken further during this step.
- 7
Add pectin and stir until it is fully incorporated.
Tip: The mixture will thicken further during this step.
- 8
Pour the mixture onto a greased surface and let it cool and set.
Tip: This may take several hours, depending on the temperature.
- 9
Once set, use a sharp knife to cut the nougat into small pieces.
Tip: You can also use a cookie cutter to create fun shapes.
- 10
Store the nougat in an airtight container at room temperature for up to 2 weeks.
Tip: You can also freeze the nougat for up to 3 months.
- 11
Serve and enjoy!
Tip: You can also use this recipe to make other types of nougat, such as white or dark chocolate nougat.
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