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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Setting time 8 hours
Total Time 8 hours 30 minutes
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.