Nut-Free Chocolate Nougat
Indulge in the decadent delight of Nut-Free Chocolate Nougat, a chewy, cocoa-rich treat designed to satisfy your sweet tooth without any allergens from nuts! This recipe combines the creamy richness of semisweet chocolate chips with the light, fluffy texture of whipped egg whites to create a glossy, melt-in-your-mouth confection. Infused with a velvety blend of unsweetened cocoa powder and vanilla extract, every bite delivers a perfect balance of sweetness and chocolatey depth. Easy to make with a few simple ingredients like sugar, corn syrup, and butter, this candy comes together in just 30 minutes of prep and cook time, setting into a luscious treat you can cut to your desired size. Whether you’re making it for a festive occasion, a handmade edible gift, or simply an indulgent snack, this nut-free twist on classic chocolate nougat is guaranteed to be a crowd-pleaser. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 150 grams Light corn syrup
- 60 ml Water
- 0.5 teaspoon Salt
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 30 grams Unsweetened cocoa powder
- 100 grams Semisweet chocolate chips
- 30 grams Butter, unsalted
- 40 grams Confectioners' sugar
- 10 grams Cornstarch
Instructions
Prepare a medium-sized baking pan by lining it with parchment paper and lightly dusting with a mixture of confectioners' sugar and cornstarch.
In a medium saucepan, combine the granulated sugar, light corn syrup, water, and salt. Stir over medium heat until the sugar has completely dissolved.
Increase the heat to high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature and cook until it reaches 260°F (127°C).
Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.
Once the sugar syrup reaches 260°F, remove it from the heat. Carefully and slowly pour the hot syrup into the beaten egg whites with the mixer on low speed. Be cautious as the syrup is extremely hot.
Increase the mixer speed to high and continue to beat until the mixture is thick, glossy, and holds stiff peaks. This should take about 5-7 minutes.
Add the vanilla extract and unsweetened cocoa powder to the nougat mixture, and gently fold until well incorporated.
Fold in the semisweet chocolate chips until evenly distributed throughout the nougat.
Pour the nougat into the prepared pan, using a spatula to spread it evenly to the edges.
Let the nougat sit at room temperature for at least 2 hours or until fully set.
Remove the nougat from the pan and cut it into pieces of desired size.
Store in an airtight container to keep soft and chewy.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 440.8 g | 160% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 405.9 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
