How to Create Perfect Old Fashioned Jelly Nougat

Temperature Precision

Cooking sugar syrup to the exact soft-ball stage ensures the perfect chewy nougat consistency.

Proper Aeration

Extended beating incorporates air for the light texture that distinguishes nougat from other candies.

Strategic Jelly Incorporation

Folding in jellies at the end prevents them from melting and maintains distinct pieces throughout.

Curing Time

Allowing nougat to set overnight develops optimal texture and makes clean cutting possible.

Baking Tips

Use a candy thermometer for accuracy when cooking the sugar syrup.

You can make your own fruit jellies or use store-bought fruit paste/pâte de fruit.

For best results, cut the jellies into small cubes the day before and allow them to dry slightly on a sheet of parchment paper.

Slightly wet your hands or spatula with cold water to help handle the sticky nougat mixture.

For firmer nougat, cook the sugar syrup to 245°F instead of 240°F.

Create different flavors by using various extracts like lemon, orange, or rose water.

If the nougat becomes too stiff to work with, warm your spatula under hot water and dry it before continuing.

For gift-giving, wrap individual pieces in waxed paper and twist the ends.

Old Fashioned Jelly Nougat

Name: Old Fashioned Jelly Nougat
Prep time: 30 min
Cook time: 20 min
Total time: 8 h 50 min
Yield: 64 pieces (1-inch squares)
Cuisine: American, European
Ingredients: 3 envelopes unflavored gelatin (about 2 tablespoons + 1 teaspoon); 1 cup cold water, divided; 2 cups granulated sugar; 2/3 cup light corn syrup; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract (optional); 1 cup fruit jellies or pâte de fruit, cut into 1/4-inch cubes (assorted colors); 1/2 cup powdered sugar; 1/2 cup cornstarch; Optional: 1/4 cup chopped nuts (pistachios, almonds); Optional: 2 tablespoons candied citrus peel, finely chopped; Optional: Food coloring (few drops for pastel color)

This Old Fashioned Jelly Nougat recipe recreates a nostalgic candy treat that balances chewy nougat with sweet fruit jelly pieces. The vanilla-scented nougat base provides a soft, marshmallowy texture studded with colorful jelly bits that offer bursts of fruity flavor in every bite. This homemade version captures the charm of traditional candy shops with its delicate sweetness and beautiful appearance when sliced. Perfect for holiday gift-giving, special occasions, or whenever you crave a handcrafted sweet that brings back childhood memories of classic confectionery.

Prep Time

30 Minutes

Cook Time

20 Minutes

Total Time

8H50 Minutes

Chef

JUE

Ingredients

Custard Cream

3 envelopes unflavored gelatin (about 2 tablespoons + 1 teaspoon)

1 cup cold water, divided

2 cups granulated sugar

2/3 cup light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

1 cup fruit jellies or pâte de fruit, cut into 1/4-inch cubes (assorted colors)

1/2 cup powdered sugar

1/2 cup cornstarch

Optional: 1/4 cup chopped nuts (pistachios, almonds)

Optional: 2 tablespoons candied citrus peel, finely chopped

Optional: Food coloring (few drops for pastel color)

Instructions

Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides. Dust generously with some of the powdered sugar and cornstarch mixture (mixed in equal parts).

In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water to soften.

In a medium heavy-bottomed saucepan, combine sugar, corn syrup, remaining 1/2 cup water, and salt. Heat over medium-low heat, stirring until sugar dissolves.

Increase heat to medium-high and bring to a boil. Insert a candy thermometer and cook without stirring until mixture reaches 240°F (soft-ball stage).

With the mixer running on low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl.

Once all syrup is added, increase mixer speed to high and beat until mixture becomes very thick, white, and nearly tripled in volume, about 12-15 minutes.

During the last minute of beating, add the vanilla extract, almond extract (if using), and food coloring (if using).

Using a spatula dusted with the powdered sugar mixture, fold in the cubed fruit jellies and optional nuts or candied citrus peel.

Working quickly, spread the nougat mixture into the prepared pan, smoothing the top with a dusted spatula.

Dust the top generously with more of the powdered sugar-cornstarch mixture.

Let the nougat set uncovered at room temperature for at least 8 hours or overnight.

Once set, lift the nougat from the pan using the parchment paper overhangs and place on a cutting board.

Using a sharp knife dusted with the powdered sugar mixture, cut the nougat into 1-inch squares.

Toss each piece in the remaining powdered sugar-cornstarch mixture to prevent sticking.

Store in an airtight container with parchment paper between layers for up to 2 weeks.

Old Fashioned Jelly Nougat

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Old Fashioned Jelly Nougat

Old Fashioned Jelly Nougat

Ingredients

Instructions