Here’s a fun, chewy, and colorful Gumdrop Nougat Candy recipe! It combines the soft chewiness of nougat with sweet gumdrops for a festive treat.
Ingredients (Makes about 24 pieces)
Nougat Base:
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins & Coating:
- 1 cup mini gumdrops, chopped
- 1/2 cup chopped roasted nuts (optional: almonds, pistachios, or peanuts)
- Powdered sugar for dusting
Instructions
- Prepare Pan:
- Line an 8×8-inch pan with parchment paper. Lightly dust with powdered sugar to prevent sticking.
- Cook Sugar Syrup:
- In a medium saucepan, combine granulated sugar, corn syrup, and water.
- Cook over medium heat, stirring until sugar dissolves, then continue boiling without stirring until it reaches 250°F (hard-ball stage) on a candy thermometer.
- Whip Egg Whites:
- While the sugar syrup is cooking, beat egg whites with salt in a stand mixer until stiff peaks form.
- Combine Syrup and Egg Whites:
- Slowly pour the hot sugar syrup into the whipped egg whites while beating continuously on low speed.
- Increase speed and beat until mixture is glossy, thick, and slightly cooled (about 5–7 minutes).
- Add vanilla extract and mix.
- Fold in Gumdrops and Nuts:
- Quickly fold in chopped gumdrops and nuts (if using) until evenly distributed.
- Shape Nougat:
- Pour the nougat into the prepared pan, smoothing the top with a spatula.
- Dust the top with powdered sugar and lightly press with a piece of parchment paper to smooth.
- Cool and Cut:
- Let the nougat sit at room temperature for at least 2–3 hours until firm.
- Remove from pan, peel off parchment, and cut into squares or rectangles. Dust edges with powdered sugar to prevent sticking.
Tips
- Work quickly once the nougat is ready; it sets fast.
- Store in an airtight container at room temperature for up to 2 weeks.
- For extra flavor, you can add 1/2 teaspoon almond extract in addition to vanilla.
If you want, I can also make a microwave-friendly gumdrop nougat recipe that skips the candy thermometer but still makes chewy, colorful nougat in under 20 minutes.
Do you want me to do that?
