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The hot syrup hits the egg whites in a thin stream, and for a few seconds the mixer bowl looks like glossy foam. Then it turns opaque and thick, holding a soft mound instead of running back into itself. That change is the moment this old fashioned jelly nougat candy starts to look like the candy I want to cut and share.

I keep the gumdrops cut and close by before mixing begins, because there isn’t much time to fold them in once the nougat reaches that thick consistency. The finished pieces have a tender, chewy base with little pockets of fruit flavor and color. Let the candy set uncovered at room temperature, then take your time cutting it; a well-set square holds its shape without losing that soft, old-fashioned bite.

Why the 260°F Syrup Matters More Than a Longer Whip

Nougat gets its structure from sugar syrup whipped into egg whites, so the syrup’s temperature affects the finished candy before the mixer ever starts. At 260°F, the syrup has cooked to the stage this candy needs: the whipped mixture thickens and can hold a soft mound. If the syrup is short of that temperature, the nougat can remain too soft to cut neatly, even if you keep beating it.

A clock helps you know when to start checking, but it can’t tell you the syrup is ready. Pan shape, burner strength, and the way heat moves through your kitchen all affect how quickly the temperature climbs. Use the temperature as your decision point, not the minutes alone. Once the sugar dissolves, leave the boiling syrup alone; stirring can encourage sugar crystals to form along the sides of the pan and make the candy grainy. This is a small batch of careful sugar work, not a sauce that needs constant attention.

What Keeps the Nougat Chewy While the Gumdrops Stay Distinct

• Pasteurized shell egg whites — These whip into the foam that supports the nougat. Room-temperature whites are easier to whip to stiff peaks; use pasteurized shell eggs rather than unpasteurized eggs for this candy.
• Cream of tartar — A small amount helps stabilize the whipped whites as the hot syrup is added. Keep it in the mixture rather than leaving it out.
• Granulated sugar and light corn syrup — The sugar provides the candy’s body, while corn syrup helps limit unwanted crystallization. Regular grocery-store corn syrup works well here; don’t substitute pancake syrup, which isn’t the same ingredient.
• Gumdrops — Standard soft gumdrops give the nougat its chewy fruit pieces and bright color. Cut them into small, even pieces so they distribute through the candy instead of collecting in a few large pockets.
• Vanilla extract — It rounds out the sweetness without competing with the fruit flavors. Pure or imitation vanilla extract both work; use the one you keep on hand.
• Unsalted butter — It’s used to grease the parchment and knife, not mixed into the nougat. Softened butter spreads easily over the parchment; the remaining portion is handy when it’s time to cut.

Building the Nougat Without Rushing the Sugar or the Whipping

Prepare the Pan and Mixer

Line an 8-inch square pan with parchment, leaving enough overhang to lift the candy out later. Grease the parchment with 1 teaspoon of the softened butter, covering the base and corners. Use a clean, dry stand-mixer bowl fitted with the whisk attachment; grease or moisture in the bowl can interfere with the whites. Have the gumdrops cut into 1/4-inch pieces before you start cooking the syrup.

Whip the Whites to Stiff Peaks

Beat the egg whites and cream of tartar on medium-high until stiff peaks form, about 3 to 4 minutes. The foam should look white and hold a peak when the whisk is lifted, rather than slumping back into the bowl. Stop at stiff peaks; a loose foam won’t support the syrup as well. Keep the mixer ready while you cook the sugar.

Cook the Syrup to Temperature

Combine the sugar, light corn syrup, and water in a 2-quart heavy-bottomed saucepan. Cook over medium heat, stirring only until the sugar dissolves, then bring the mixture to a boil without stirring. Cook until it reaches 260°F, which usually takes about 10 to 15 minutes. Watch the thermometer closely near the end so the syrup doesn’t pass the target temperature.

Stream the Syrup Into the Egg Whites

With the mixer on medium-low, pour the hot syrup in a thin, steady stream between the whisk and the side of the bowl. Pouring onto the whisk can fling syrup onto the bowl instead of incorporating it. Once all the syrup is in, raise the speed to medium-high and beat for 5 to 8 minutes. The nougat is ready when it’s thick, opaque, and holds a soft mound.

Fold, Spread, and Let the Candy Set

Beat in the vanilla, then quickly fold in the cut gumdrops. Spread the mixture evenly in the prepared pan while it’s still workable; it firms as it stands, so don’t pause between mixing and spreading. Leave the pan uncovered at room temperature for at least 8 hours or overnight. Lift the set candy out using the parchment overhang and cut it with a knife greased with the remaining butter.

Two Useful Ways to Adapt This Jelly Nougat

Questions That Come Up While Making Jelly Nougat

Old Fashioned Jelly Nougat Candy

Old fashioned jelly nougat candy is a fluffy, chewy homemade candy studded with colorful gumdrop pieces. A cooked sugar syrup gives this classic treat its soft, opaque texture, and it sets in a pan before being cut into 36 pieces.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Setting time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 36 pieces

Course: Dessert

Cuisine: American

Calories: 55

Ingredients Equipment Method Notes

Ingredients

  

• 2 tsp unsalted butter softened, divided
• 2 egg whites large, from pasteurized shell eggs, at room temperature
• 0.25 tsp cream of tartar
• 2 cups granulated sugar
• 0.5 cup light corn syrup
• 0.5 cup water
• 1 tsp vanilla extract
• 1.5 cups gumdrops cut into 1/4-inch pieces

Equipment

• 1 8-inch square pan
• 1 stand mixer
• 1 2-quart heavy-bottomed saucepan

Method

 

1. Line an 8-inch square pan with parchment paper, leaving an overhang, and grease the parchment with 1 teaspoon of the butter.
2. In the clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high until stiff peaks form, 3 to 4 minutes.
3. Combine the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan.
4. Cook over medium heat, stirring just until the sugar dissolves, then bring to a boil without stirring and cook to 260°F, about 10 to 15 minutes.
5. With the mixer on medium-low, carefully pour the hot syrup in a thin, steady stream between the whisk and the side of the bowl.
6. Increase the mixer to medium-high and beat until the nougat is thick, opaque, and holds a soft mound, 5 to 8 minutes.
7. Beat in the vanilla.
8. Quickly fold in the gumdrops and spread the mixture evenly in the prepared pan.
9. Let the candy set uncovered at room temperature for at least 8 hours or overnight.
10. Lift it from the pan and cut it into pieces using the remaining butter to grease the knife.

Notes

For clean cuts, grease the knife with the remaining butter as you slice. Store in an airtight container in the refrigerator for up to 7 days; freezing is not recommended. For a dairy-free version, use dairy-free butter.