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Jelly Nougat Candy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes plus 3-4 hours setting time
  • Yield: 36 small pieces
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Jelly Nougat Candy is a delightful no-bake treat combining the creamy sweetness of white chocolate and marshmallows with colorful, fruity gumdrop candies. Perfect for holiday celebrations or anytime you crave a chewy, sweet candy bar with a fun, vibrant twist.

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 1 bag (10 oz) mini marshmallows
  • 1 bag (11 oz) white chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch of salt

Candy Mix-Ins

  • 1 1/2 cups gumdrop or fruit jelly candies, cut into small pieces

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later.
  2. Melt Butter and Marshmallows: In a large saucepan over low heat, melt the unsalted butter. Add the mini marshmallows and stir constantly until they are fully melted and smooth.
  3. Add White Chocolate: Stir in the white chocolate chips continuously until the mixture becomes smooth and fully combined with the melted marshmallows and butter.
  4. Flavor the Mixture: Remove the saucepan from heat, then stir in the vanilla extract and a pinch of salt. Allow the mixture to cool slightly for 2-3 minutes to prevent melting the candies in the next step.
  5. Incorporate Candy Pieces: Gently fold in the chopped gumdrop or fruit jelly candies until they are evenly distributed throughout the mixture.
  6. Set the Nougat: Pour the mixture into the prepared baking dish and spread it evenly. Press down lightly with a spatula to smooth the top surface.
  7. Let It Firm Up: Allow the candy to set at room temperature for 3-4 hours or refrigerate for 1-2 hours until firm to the touch.
  8. Cut and Serve: Once set, use the parchment paper overhang to lift the nougat out of the pan. Cut into 36 small squares and serve.

Notes

  • For best texture, allow the candy to set at room temperature rather than refrigerating.
  • Use soft gumdrops or fruit slice candies; avoid hard jelly candies for better chewiness.
  • Store the candy in an airtight container at room temperature for up to one week to maintain freshness.

Find it online: https://slsrecipes.com/jelly-nougat-candy-recipe-2/