Nut-Free Chocolate Nougat
Indulge in the decadence of homemade *Nut-Free Chocolate Nougat*, a chewy, cloud-like confection perfect for anyone with nut allergies or simply seeking a nut-free treat. This recipe combines the smooth richness of semisweet chocolate chips with the airy texture of whipped egg whites, forming a luscious, melt-in-your-mouth candy. Lightly flavored with vanilla and cocoa powder, this nougat strikes the perfect balance between chocolatey goodness and delicate sweetness. With no nuts in sight, it’s an inclusive dessert option ideal for gifting, snacking, or satisfying any chocolate craving. Best of all, it’s surprisingly simple to prepare in under 30 minutes of active time, making it a must-try for both beginner and experienced candy makers alike. Serve these delectable bites at your next gathering, or keep a stash on hand for a sweet pick-me-up anytime! #NutFreeChocolateNougat #HomemadeCandy #AllergyFriendlySweets
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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
Directions
Step 1
Prepare a medium-sized baking pan by lining it with parchment paper and lightly dusting with a mixture of confectioners' sugar and cornstarch.
Step 2
In a medium saucepan, combine the granulated sugar, light corn syrup, water, and salt. Stir over medium heat until the sugar has completely dissolved.
Step 3
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).
Step 4
Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.
Step 5
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.
Step 6
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.
Step 7
Add the vanilla extract and unsweetened cocoa powder to the nougat mixture, and gently fold until well incorporated.
Step 8
Fold in the semisweet chocolate chips until evenly distributed throughout the nougat.
Step 9
Pour the nougat into the prepared pan, using a spatula to spread it evenly to the edges.
Step 10
Let the nougat sit at room temperature for at least 2 hours or until fully set.
Step 11
Remove the nougat from the pan and cut it into pieces of desired size.
Step 12
Store in an airtight container to keep soft and chewy.
Nutrition Facts
| Serving size | 694.1 grams (694.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2185 |
| Total Fat 55.20g | 71% |
| Saturated Fat 34.50g | 173% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 66mg | 22% |
| Sodium 1318mg | 57% |
| Total Carbohydrate 440.80g | 160% |
| Dietary Fiber 17.60g | 63% |
| Total Sugars 405.90g | |
| Protein 20.00g | 40% |
| Vitamin D 0IU | 0% |
| Calcium 119mg | 9% |
| Iron 8mg | 46% |
| Potassium 913mg | 19% |
Source of Calories