Ohhh, homemade white chocolate nougat—soft, chewy, nutty, and way more impressive than people expect. It looks fancy, but it’s totally doable at home. 🍬🤍
Here’s a classic soft white nougat (torrone-style) recipe:
Homemade White Chocolate Nougat
Ingredients
- 2 cups granulated sugar
- ⅔ cup light corn syrup or honey
- ½ cup water
- 2 egg whites, room temperature
- 8 oz white chocolate, finely chopped
- 1½ cups roasted nuts (almonds, pistachios, hazelnuts, or mix)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: edible rice paper (wafer paper) for lining
Instructions
- Prepare the pan
- Line an 8×8-inch pan with parchment or edible wafer paper.
- Lightly grease parchment if using.
- Cook the sugar syrup
- In a saucepan, combine sugar, corn syrup (or honey), and water.
- Cook over medium heat until it reaches 250°F (120°C) (hard-ball stage).
(Candy thermometer strongly recommended.)
- Whip egg whites
- While syrup cooks, beat egg whites with a pinch of salt until soft peaks form.
- Combine
- Slowly drizzle hot syrup into egg whites while beating on low → medium speed.
- Increase speed and beat until thick, glossy, and warm.
- Add white chocolate
- Melt the chopped white chocolate gently.
- Fold into nougat mixture along with vanilla.
- Fold in nuts
- Stir in nuts quickly before the nougat sets.
- Set
- Spread into prepared pan.
- Top with wafer paper or parchment.
- Let set at room temperature 4–6 hours or overnight.
- Cut & serve
- Use a lightly oiled knife to cut into squares.
Tips for Success
- Humidity matters: Make nougat on a dry day if possible.
- Work fast once syrup is added—it sets quickly.
- Too sticky? Dust knife with powdered sugar or cornstarch.
Variations
- Cranberry pistachio nougat (holiday favorite)
- Orange zest + almond
- Chocolate-dipped nougat pieces
This is one of those candies that makes people say “Wait… you MADE this?” 😄
If you want, I can give you:
- a no-thermometer shortcut
- a chewier vs softer texture adjustment
- or a 3-ingredient simplified version
Just tell me 🍬
