Grandma’s Old Fashioned Jelly Nougat Candy

Why Make This Grandma’s Old Fashioned Jelly Nougat Candy

If you’re searching for a treat that combines nostalgia with a delightful crunch and chewiness, look no further than Grandma’s Old Fashioned Jelly Nougat Candy. This classic recipe brings together the sweetness of fruit jelly candies with the satisfying texture of toasted nuts – it’s a chewy experience that reminds you of childhood candy shops. Not only does this recipe evoke fond memories, but it’s also a fun project to tackle in your own kitchen. The process of making nougat candy is as enjoyable as indulging in the final product. Plus, it’s a perfect gift for holidays, special occasions, or just a sweet surprise for a loved one!

How to Make Grandma’s Old Fashioned Jelly Nougat Candy

Creating Grandma’s Old Fashioned Jelly Nougat Candy may seem daunting at first, but with a little patience and attention to detail, you’ll find it’s quite manageable. The key lies in preparing your ingredients beforehand and following the steps closely. You’ll whip up a beautiful nougat that’s both delicious and visually appealing. Just imagine the vibrant colors of the jelly candies shining through the soft, glossy nougat – it’s sure to be a hit at any gathering!

Ingredients:

• 2 cups (400g) granulated sugar
• ½ cup (120ml) light corn syrup
• ¼ cup (60ml) water
• 2 large egg whites, room temperature
• ¼ tsp cream of tartar
• 1 tsp pure vanilla extract
• Pinch of salt
• 1 ½ cups (200g) blanched almonds or pistachios, toasted & coarsely chopped
• 1 cup (150-180g) diced fruit jelly candies (¼-½ inch)
• Non-stick cooking spray or vegetable oil
• Rice paper or edible wafer paper (optional)
• ¼ cup (30g) powdered sugar

Directions:

1. Prepare Pan & Nuts: Line an 8×8 or 9×9 inch pan with greased parchment (and optional rice paper). Toast nuts at 350°F (175°C) for 5-7 mins, cool, and coarsely chop. Dice jelly candies into ¼-½ inch pieces.

2. Setup Mixer & Measure Ingredients: Set up a stand mixer with a whisk attachment. Measure all ingredients and prepare a candy thermometer in a heavy-bottomed saucepan.

3. Cook Sugar Syrup (Stage 1): Combine sugar, corn syrup, and water in the saucepan. Stir until dissolved. Boil over medium-high heat without stirring until it reaches 250°F (121°C). Reduce heat to low to maintain temperature.

4. Whip Egg Whites & Cook Syrup (Stage 2): While syrup holds at 250°F, whip egg whites in the stand mixer until foamy. Add cream of tartar and whip to soft, glossy peaks. Immediately increase syrup heat to medium-high and cook until it reaches 275°F (135°C).

5. Form Nougat Base: Remove syrup from heat. With mixer on medium-high, slowly pour hot syrup into egg whites. Continue beating for 10-15 minutes until the mixture is very thick, glossy, and cooled. Reduce speed, add vanilla and salt, beat for 30 seconds.

6. Fold in Inclusions: Remove bowl from mixer. Using a very sturdy spatula, fold in toasted chopped nuts and diced fruit jelly candies until evenly distributed.

7. Set Nougat: Quickly scrape nougat into the prepared pan. Press evenly. Top with a second piece of rice paper (if using) and press down. For a compact nougat, cover with parchment and press firmly with a flat object.

8. Cool Completely: Cool at room temperature for 4-6 hours or overnight until firm. Do not cut early.

9. Cut & Dust: Once firm, lift nougat from the pan. Dust a sharp knife with powdered sugar (or oil) and cut into 1×1 or 1×2 inch pieces. Toss each piece in powdered sugar to coat all sides.

10. Store: Store in an airtight container at room temperature for up to 2 weeks, layered with parchment. Bring to room temperature before serving for the best texture.

Nutritional Information

Per serving (based on cutting into 30 pieces):

• Calories: 120
• Total Fat: 4.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrates: 19g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 1.5g

How to Serve Grandma’s Old Fashioned Jelly Nougat Candy

This delightful candy can be enjoyed in various ways! Serve it as a charming addition to a dessert platter during gatherings, or package it beautifully for a handmade gift. It pairs perfectly with a cup of tea or coffee, making it a delightful treat for your afternoon break. You can also use it as a sweet addition to lunchboxes or an after-school snack – kids love the fun fruit jelly bits!

How to Store Grandma’s Old Fashioned Jelly Nougat Candy

For optimal freshness, store the nougat in an airtight container at room temperature. It can last up to two weeks if layered with parchment paper to prevent sticking. It’s best to allow the nougat to reach room temperature before serving for the perfect texture and chew.

Expert Tips for Perfect Grandma’s Old Fashioned Jelly Nougat Candy

• Fresh Ingredients: Use fresh egg whites for the best volume and stability when whipping.
• Candy Thermometer: This tool is crucial, as precision in temperature affects the nougat’s texture.
• Ingredient Options: If you can’t find rice paper, greased parchment works well, or skip it altogether for a simpler process.
• Nuts & Candies: Feel free to experiment with different nuts or other candies! Cashews or walnuts can substitute for almonds or pistachios, and other gummy candies can add fun flavors.

Delicious Variations

• Nut-Free Version: Skip the nuts entirely for a lighter candy that highlights the jelly.
• Chocolate-Dipped Nougat: Dip each piece in melted chocolate for an indulgent twist!
• Fruit-Flavored Nougat: Add a bit of fruit extract to the mixture for a unique flavor profile – think raspberry or orange zest!

Frequently Asked Questions

Can I use different types of sugar?

You can experiment with brown sugar for a deeper flavor, but keep in mind it may alter the texture slightly.

Is there an egg-free alternative I can use for this recipe?

Yes! You can substitute egg whites with aquafaba (the liquid from canned chickpeas) for a vegan option, whipping it to stiff peaks.

How can I prevent the nougat from sticking to my knife when cutting?

Dust the knife with powdered sugar or vegetable oil to create a non-stick surface when cutting the nougat.

Conclusion

Grandma’s Old Fashioned Jelly Nougat Candy is a delightful, heartwarming treat that’s sure to impress your family and friends. Its luscious texture, sweet flavors, and inviting appearance make it perfect for any occasion. With a little patience and love, you can recreate this classic candy right in your kitchen. So, gather your ingredients and give it a try – you won’t regret it! Share your experience or ask questions, as I’d love to hear how your candy-making adventure goes!

Grandma’s Old Fashioned Jelly Nougat Candy

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• Author: acheyakh-mohamed
• Total Time: 45 minutes
• Yield: 30 pieces 1x
• Diet: Vegetarian

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Description

A nostalgic treat combining the sweetness of fruit jelly candies with a chewy nougat base and crunchy toasted nuts.

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Ingredients

Scale 1x2x3x

• 2 cups (400g) granulated sugar
• ½ cup (120ml) light corn syrup
• ¼ cup (60ml) water
• 2 large egg whites, room temperature
• ¼ tsp cream of tartar
• 1 tsp pure vanilla extract
• Pinch of salt
• 1 ½ cups (200g) blanched almonds or pistachios, toasted & coarsely chopped
• 1 cup (150-180g) diced fruit jelly candies (¼–½ inch)
• Non-stick cooking spray or vegetable oil
• Rice paper or edible wafer paper (optional)
• ¼ cup (30g) powdered sugar

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Instructions

1. Prepare Pan & Nuts: Line an 8×8 or 9×9 inch pan with greased parchment (and optional rice paper). Toast nuts at 350°F (175°C) for 5-7 mins, cool, and coarsely chop. Dice jelly candies into ¼-½ inch pieces.
2. Setup Mixer & Measure Ingredients: Set up a stand mixer with a whisk attachment. Measure all ingredients and prepare a candy thermometer in a heavy-bottomed saucepan.
3. Cook Sugar Syrup (Stage 1): Combine sugar, corn syrup, and water in the saucepan. Stir until dissolved. Boil over medium-high heat without stirring until it reaches 250°F (121°C). Reduce heat to low to maintain temperature.
4. Whip Egg Whites & Cook Syrup (Stage 2): While syrup holds at 250°F, whip egg whites in the stand mixer until foamy. Add cream of tartar and whip to soft, glossy peaks. Immediately increase syrup heat to medium-high and cook until it reaches 275°F (135°C).
5. Form Nougat Base: Remove syrup from heat. With mixer on medium-high, slowly pour hot syrup into egg whites. Continue beating for 10-15 minutes until the mixture is very thick, glossy, and cooled. Reduce speed, add vanilla and salt, beat for 30 seconds.
6. Fold in Inclusions: Remove bowl from mixer. Using a sturdy spatula, fold in toasted chopped nuts and diced fruit jelly candies until evenly distributed.
7. Set Nougat: Quickly scrape nougat into the prepared pan. Press evenly. Top with a second piece of rice paper (if using) and press down. For a compact nougat, cover with parchment and press firmly with a flat object.
8. Cool Completely: Cool at room temperature for 4-6 hours or overnight until firm. Do not cut early.
9. Cut & Dust: Once firm, lift nougat from the pan. Dust a sharp knife with powdered sugar (or oil) and cut into 1×1 or 1×2 inch pieces. Toss each piece in powdered sugar to coat all sides.
10. Store: Store in an airtight container at room temperature for up to 2 weeks.

Notes

For optimal freshness, store in an airtight container at room temperature. Allow to reach room temperature before serving for the best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Candy
• Method: Candy Making
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 120
• Sugar: 16g
• Sodium: 10mg
• Fat: 4.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 1.5g
• Cholesterol: 0mg

Keywords: nougat, candy, jelly, dessert, homemade