White Soft Nougat Recipe – European Special
White Soft Nougat is a delightful European confection crafted from sugar, honey (or corn syrup), whipped egg whites and crunchy roasted nuts. Known for its chewy, airy texture and sweet, nutty flavor, this dessert candy melts gently in your mouth. The egg whites give lightness, while the roasted almonds, pistachios or hazelnuts add crunch and depth. Whether you include dried fruits for extra color or keep it simple, this soft, creamy nougat is ideal for festive treats, gifting, or satisfying a sweet tooth.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
White Soft Nougat Recipe:
- 2 cups (400g) granulated sugar
- 1 cup (240ml) light corn syrup or honey
- 1/2 cup (120ml) water
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup (120g) roasted nuts (such as almonds, pistachios, or hazelnuts)
- Optional: 1/2 cup (50g) dried fruits (such as cherries or cranberries)
Prepare the Pan:
Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Cook the Sugar Mixture:
In a medium saucepan, combine the granulated sugar, corn syrup (or honey), and water.
Cook over medium heat, stirring occasionally until the sugar dissolves.
Increase the heat to medium-high and bring the mixture to a boil.
Continue boiling without stirring until it reaches 250°F (120°C) on a candy thermometer.
Whip the Egg Whites:
While the sugar mixture is cooking, place the egg whites and cream of tartar in the bowl of a stand mixer.
Whip on medium speed until soft peaks form.
Combine and Beat:
Once the sugar mixture reaches 250°F (120°C), carefully pour it into the whipped egg whites while the mixer is running on low speed. Be cautious, as the mixture will be very hot.
Increase the mixer speed to high and continue to beat until the nougat mixture thickens and becomes glossy, about 6-8 minutes. Add vanilla extract and beat until combined.
Fold in Nuts and Fruits:
Gently fold in the roasted nuts and optional dried fruits with a spatula until evenly distributed.
Transfer and Cool:
Pour the nougat mixture into the prepared baking pan and spread it evenly with a spatula.
Let the nougat cool and set at room temperature for at least 4 hours, or until firm.
Cut and Serve:
Once set, lift the nougat out of the pan using the parchment paper overhang.
Cut into squares or rectangles with a sharp knife.
Store in an airtight container to maintain freshness.
Recipe Note :
Temperature Precision: Use a reliable candy thermometer to ensure the sugar syrup reaches precisely 250°F (≈ 120°C); under-heating leads to a too-soft nougat, over-heating makes it brittle.
Whipping Clean-Up: Make sure your mixing bowl and beaters are completely clean and dry before whipping egg whites with a little cream of tartar for best volume and stiffness.
Cool & Set Time: Let the nougat cool at room temperature for several hours (about 4 or more) so it firms properly; rushing this can result in sticky or overly soft texture.
Nut Choices & Texture: Roasted nuts give more flavor and crunch. For milder taste, use lightly roasted; for more boldness, toast a little longer but avoid burning.
Cutting & Storage: Once set, use a sharp knife to slice into squares or rectangles. Store in an airtight container to keep freshness; nougat keeps well at room temperature for up to two weeks.
