White Chocolate Nougat
This soft, fluffy homemade nougat delivers a sweet vanilla and white chocolate flavor with a subtle chewiness.
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Instructions
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Line a 9x9 or 9x13-inch pan with foil and spray with nonstick cooking spray.
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Melt white chocolate in the microwave, stirring occasionally, then cool to room temperature.
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Place egg whites and salt in a thoroughly cleaned stand mixer bowl.
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Combine corn syrup, sugar, and water in a large saucepan; stir on medium heat until sugar dissolves, then brush down pan sides and insert a candy thermometer.
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Cook the syrup, without stirring, to 230F (110C). Simultaneously, begin beating the egg whites until stiff peaks form.
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Continue cooking the syrup to 240F (116C). Remove 3/4 cup of hot syrup and slowly stream it into the egg whites with the mixer on low.
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Return the pan to heat and cook the remaining syrup to 280F (138C). Slowly stream this remaining syrup into the egg whites with the mixer running.
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Turn off the mixer, then fold in the cooled white chocolate and vanilla extract with a rubber spatula until well-mixed.
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Stir in dried fruit and pistachios until well-incorporated.
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Scrape the nougat into the prepared pan. Let it set at room temperature for several hours, then refrigerate until firm for clean cutting.
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Melt chocolate candy coating in the microwave, stirring every 30 seconds.
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Cut the chilled nougat into squares or bars. Spread a thin layer of coating on the bottom of each bar, placing it coated-side down on waxed paper to set.
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Dip each nougat bar into the melted coating, allowing excess to drip, then place it on waxed paper to fully set.