Nougat Candy Bar

Here’s a classic Nougat Candy Bar recipe — soft, chewy, and perfect for lovers of classic candy bars like Milky Way, 3 Musketeers, or Snickers (without nuts). You can customize it to include chocolate, caramel, or nuts.

🍬 Homemade Nougat Candy Bars

✅ Ingredients:

For the Nougat Layer:

2 cups granulated sugar
⅔ cup light corn syrup
½ cup water
2 large egg whites, room temperature
⅛ tsp salt
1 tsp vanilla extract
½ cup marshmallow creme (or fluff)

Optional Add-ins (to create variations):

1 cup melted milk or dark chocolate (for coating or layering)
½–1 cup caramel (for Snickers-style bars)
½ cup roasted peanuts or almonds (chopped)
Sea salt (for topping)

🥣 Instructions:

1. Prep Your Equipment

Line an 8×8-inch pan with parchment paper.
Spray lightly with nonstick spray.
Get a candy thermometer ready!

2. Start the Sugar Syrup

In a saucepan, combine sugar, corn syrup, and water.
Stir until dissolved, then bring to a boil without stirring.
Heat to 260°F (hard-ball stage) — this takes 10–15 minutes.

3. Whip the Egg Whites

While the syrup heats, beat egg whites and salt until stiff peaks form.
Add marshmallow creme and beat until smooth.

4. Combine Syrup & Egg Whites

With mixer running on low speed, slowly pour the hot syrup into the egg whites in a thin stream.
Increase to medium-high and beat until the mixture is glossy, thick, and warm (5–7 minutes).
Add vanilla extract and mix.

5. Add Layers (Optional)

Pour nougat into prepared pan and smooth the top.
While still warm, you can add:
- Melted caramel layer
- Sprinkle peanuts on top
- Pour melted chocolate over it

6. Cool & Cut

Let set at room temp for 2 hours or chill for faster setting.
Lift from pan, cut into bars or squares.

7. Dip in Chocolate (Optional)

Dip chilled bars in tempered chocolate or melted candy coating.
Let set on parchment paper until firm.

📝 Tips:

Nougat is sticky — use a wet knife or nonstick spray for cutting.
Store wrapped in wax paper or airtight at room temperature for up to 2 weeks.