**Jelly Nougat Candy Recipe: A Sweet, Chewy Treat for Every Occasion**
There’s something special about making your own candy at home. The ability to customize flavors and textures, and the satisfaction of crafting a sweet treat from scratch, makes homemade candy a fun and rewarding experience. One such treat that’s sure to impress is **Jelly Nougat Candy**. With its soft, chewy nougat and delightful bursts of jelly throughout, this candy is a perfect mix of textures and flavors. Whether you’re preparing for a special event or simply craving something sweet, this Jelly Nougat Candy recipe will surely satisfy your sweet tooth!
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### **What Makes Jelly Nougat Candy So Special?**
Jelly nougat combines two of the most beloved textures in candy: the soft chewiness of nougat and the burst of flavor from jelly cubes. The nougat itself is made from a combination of sugar, egg whites, and a variety of flavorings, while the jelly cubes add an unexpected, fruity twist. The result is a delicious and colorful candy that’s both fun to eat and easy to make. It’s perfect for sharing, gifting, or keeping on hand for a sweet snack.
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### **Ingredients for Jelly Nougat Candy**
#### For the Nougat:
– 1 1/2 cups granulated sugar
– 1/4 cup honey or corn syrup
– 1/4 cup water
– 2 egg whites
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
#### For the Jelly:
– 1/2 cup fruit-flavored jelly or gelatin cubes (strawberry, raspberry, or your favorite flavor)
– 1/4 cup powdered sugar (for dusting)
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### **How to Make Jelly Nougat Candy**
#### **Step 1: Prepare the Jelly**
1. If you’re using homemade jelly cubes, prepare them according to the package instructions and let them set. Once firm, cut them into small, bite-sized cubes.
2. If using store-bought jelly, just cut it into small squares and set aside. Dust the jelly cubes lightly with powdered sugar to prevent sticking.
**Step 2: Prepare the Nougat Mixture**
1. In a medium saucepan, combine the granulated sugar, honey (or corn syrup), and water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. Bring the mixture to a simmer and cook for 5-7 minutes until it reaches a soft-ball stage (about 240°F or 115°C). If you don’t have a candy thermometer, drop a little of the syrup into cold water. If it forms a soft, pliable ball, it’s ready.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form. This will take about 3-4 minutes with an electric mixer.
4. Slowly pour the hot sugar syrup into the egg whites while continuing to beat at a low speed. Once all the syrup is added, increase the speed to medium-high and continue beating for about 5 minutes, or until the mixture becomes thick, glossy, and airy.
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