Delicious Chewy Jelly Nougat Delights are soft no-bake candy squares made with creamy white chocolate, melted marshmallows, and colorful fruit-flavored gumdrops. Each piece has a smooth, chewy nougat base with bright pockets of fruity candy for contrast.
The mixture is gently melted on the stovetop, pressed into an 8-inch pan, and chilled until firm enough to cut. A full 4-hour setting time gives the nougat its chewy texture and helps the pieces hold clean edges.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Additional Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 36 nougat squares
- Servings: 18
- Difficulty: Easy
Why You'll Love This Recipe
- White baking chocolate gives the nougat a creamy base that firms sufficiently when chilled.
- Mini marshmallows melt into the chocolate and create the soft, chewy texture associated with this style of nougat candy.
- Low, gentle heat prevents the white chocolate from scorching or becoming grainy.
- Coating the gumdrops with a small amount of powdered sugar helps reduce sticking and distributes them more evenly through the warm mixture.
- Chilling the candy thoroughly before cutting keeps the soft nougat from stretching or sticking excessively to the knife.
Equipment Needed
- 8 x 8-inch (20 x 20 cm) square baking pan
- Parchment paper
- 3- to 4-quart heavy-bottomed saucepan
- Silicone or heat-resistant spatula
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
Ingredients You'll Need
For the Jelly Nougat
- ⭐ 18 ounces (510 g) white baking chocolate, finely chopped
- ⭐ 2 tablespoons (28 g) unsalted butter
- ⭐ 10 ounces (285 g) mini marshmallows
- ⭐ 1 teaspoon (5 ml) vanilla extract
- ⭐ 1/8 teaspoon fine salt
- ⭐ 1 1/2 cups (250 g) small fruit-flavored gumdrops, halved if large
- ⭐ 2 tablespoons (15 g) powdered sugar, divided
For the Pan
- ⭐ 1 teaspoon (5 g) softened unsalted butter, for greasing
How to Make Chewy Jelly Nougat Delights
Prepare the Pan
Lightly grease an 8 x 8-inch (20 x 20 cm) baking pan with the softened butter. Line the bottom and sides with parchment paper, leaving enough overhang on two sides to lift out the chilled nougat.
Prepare the Gumdrops
Place the gumdrops in a large mixing bowl. If any are larger than about 1/2 inch (1.25 cm), cut them in half. Toss them with 1 tablespoon (8 g) of the powdered sugar until lightly coated and less sticky.
Start Melting the Chocolate
Place the chopped white baking chocolate and 2 tablespoons (28 g) butter in a heavy-bottomed saucepan. Set over the lowest burner heat.
Melt Gently
Stir continuously for 3 to 5 minutes, until the chocolate is mostly melted and smooth. Do not allow the mixture to simmer or become very hot. If the chocolate begins sticking to the pan, remove it from the heat briefly while continuing to stir.
Add the Marshmallows
Add the mini marshmallows to the melted chocolate. Continue cooking over very low heat for 3 to 5 minutes, stirring constantly, until the marshmallows melt into the mixture.
Check the Nougat Texture
Once fully combined, the mixture should be thick, glossy, stretchy, and smooth with no large marshmallow pieces remaining. Remove the pan from the heat immediately.
Add Vanilla and Salt
Stir in the vanilla extract and salt until evenly incorporated.
Cool Briefly Before Adding the Candy
Let the nougat mixture stand for about 3 minutes, stirring once. It should remain soft and spreadable but no longer be extremely hot. This helps keep the gumdrops from softening excessively.
Fold in the Gumdrops
Add the powdered sugar-coated gumdrops and fold gently until they are distributed throughout the nougat. Avoid prolonged stirring, which can cause their colors to streak into the white mixture.
Press into the Pan
Scrape the mixture into the prepared pan. Lightly butter the spatula or place a piece of parchment over the surface, then press the nougat into an even layer reaching all four corners.
Smooth the Surface
Remove the top parchment, if used, and smooth the nougat as evenly as possible. Sprinkle the remaining 1 tablespoon (7 g) powdered sugar lightly over the surface.
Chill Until Firm
Cover the pan and refrigerate for at least 4 hours. The nougat should feel firm when pressed but remain slightly flexible rather than hard.
Remove from the Pan
Use the parchment overhang to lift the chilled nougat onto a cutting board. Peel away the parchment carefully.
Cut into Squares
Use a sharp knife to cut the slab into 6 equal strips in each direction, creating 36 squares. Wipe or lightly butter the knife between cuts if the nougat begins sticking.
Serve or Store
Let the pieces stand at room temperature for about 5 minutes if you prefer a softer chew, or serve them directly from the refrigerator for a firmer texture.
Tips for Success
- Allow the mixture to cool for a few minutes before adding the gumdrops so their colors stay distinct.
- Use parchment paper to press the sticky mixture evenly into the pan without coating your hands.
- Chill for the full 4 hours before cutting for cleaner, more defined pieces.
- Wipe the knife between cuts if melted candy begins accumulating on the blade.
Storage, Freezing, and Make-Ahead Instructions
Store Delicious Chewy Jelly Nougat Delights in an airtight container in the refrigerator for up to 2 weeks. Separate stacked layers with parchment or wax paper to prevent the pieces from sticking together.
For a softer texture, let the desired number of pieces stand at room temperature for 5 to 10 minutes before serving. Avoid leaving the entire batch in a warm room for extended periods because the white chocolate base can soften.
To freeze, arrange the nougat pieces between layers of parchment in a freezer-safe airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before opening the container to help minimize condensation on the candy.
These nougat delights are well suited to make-ahead preparation because they need several hours to set. Prepare them 1 to 3 days before serving and keep them covered and refrigerated.
FAQ
Can I make Delicious Chewy Jelly Nougat Delights ahead of time?
Yes. They can be prepared several days before serving and refrigerated in an airtight container. In fact, allowing them to chill overnight makes them especially easy to slice and handle.
Why is my nougat too sticky to cut?
The candy may not have chilled long enough, or the kitchen may be warm. Refrigerate it until completely firm and use a sharp knife wiped clean between cuts.
Can I use white chocolate chips instead of baking chocolate?
Yes. Use the same 18 ounces (510 g), but expect a somewhat thicker melted mixture because many white chips are formulated to retain their shape during baking.
Why did my white chocolate become grainy?
It was likely overheated or exposed to moisture. Melt it over the lowest possible heat, stir continuously, and make sure the saucepan and utensils are completely dry.
Can I use different candies instead of gumdrops?
Soft chopped fruit jellies can work if they have a similar firm, chewy texture. Avoid candies with liquid centers or very hard shells because they will not give the same texture or may release moisture into the nougat.
Ingredients
Method
- Prepare the Pan: Lightly grease an 8 x 8-inch (20 x 20 cm) baking pan with the softened butter. Line the bottom and sides with parchment paper, leaving enough overhang on two sides to lift out the chilled nougat.
- Prepare the Gumdrops: Place the gumdrops in a large mixing bowl. If any are larger than about 1/2 inch (1.25 cm), cut them in half. Toss them with 1 tablespoon (8 g) of the powdered sugar until lightly coated and less sticky.
- Start Melting the Chocolate: Place the chopped white baking chocolate and 2 tablespoons (28 g) butter in a heavy-bottomed saucepan. Set over the lowest burner heat.
- Melt Gently: Stir continuously for 3 to 5 minutes, until the chocolate is mostly melted and smooth. Do not allow the mixture to simmer or become very hot. If the chocolate begins sticking to the pan, remove it from the heat briefly while continuing to stir.
- Add the Marshmallows: Add the mini marshmallows to the melted chocolate. Continue cooking over very low heat for 3 to 5 minutes, stirring constantly, until the marshmallows melt into the mixture.
- Check the Nougat Texture: Once fully combined, the mixture should be thick, glossy, stretchy, and smooth with no large marshmallow pieces remaining. Remove the pan from the heat immediately.
- Add Vanilla and Salt: Stir in the vanilla extract and salt until evenly incorporated.
- Cool Briefly Before Adding the Candy: Let the nougat mixture stand for about 3 minutes, stirring once. It should remain soft and spreadable but no longer be extremely hot. This helps keep the gumdrops from softening excessively.
- Fold in the Gumdrops: Add the powdered sugar-coated gumdrops and fold gently until they are distributed throughout the nougat. Avoid prolonged stirring, which can cause their colors to streak into the white mixture.
- Press into the Pan: Scrape the mixture into the prepared pan. Lightly butter the spatula or place a piece of parchment over the surface, then press the nougat into an even layer reaching all four corners.
- Smooth the Surface: Remove the top parchment, if used, and smooth the nougat as evenly as possible. Sprinkle the remaining 1 tablespoon (7 g) powdered sugar lightly over the surface.
- Chill Until Firm: Cover the pan and refrigerate for at least 4 hours. The nougat should feel firm when pressed but remain slightly flexible rather than hard.
- Remove from the Pan: Use the parchment overhang to lift the chilled nougat onto a cutting board. Peel away the parchment carefully.
- Cut into Squares: Use a sharp knife to cut the slab into 6 equal strips in each direction, creating 36 squares. Wipe or lightly butter the knife between cuts if the nougat begins sticking.
- Serve or Store: Let the pieces stand at room temperature for about 5 minutes if you prefer a softer chew, or serve them directly from the refrigerator for a firmer texture.
