Before starting, gather all your ingredients and equipment. Line your 9×13-inch baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal. Lightly spray the parchment with non-stick cooking spray.
Step 2: Whip the Egg Whites
In a clean, grease-free bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form. Stop the mixer and set it aside—you’ll come back to this step after making the sugar syrup.
Step 3: Make the Sugar Syrup
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, honey, and water. Place the pan over medium heat and stir gently until the sugar dissolves. Once dissolved, increase the heat to medium-high and clip the candy thermometer to the side of the pan. Do not stir at this stage, as it may cause crystallization.
Heat the mixture until it reaches 250°F (hard-ball stage). This will take about 8-10 minutes. Keep a close eye on the thermometer to avoid burning.
Step 4: Combine the Egg Whites and Syrup
Once the sugar syrup reaches the desired temperature, resume beating the egg whites at medium speed. Carefully and slowly pour the hot sugar syrup in a thin stream into the whipped egg whites while the mixer is running. Pouring too quickly can cook the eggs.
After all the syrup is added, increase the mixer speed to high and beat for 6-8 minutes, or until the mixture becomes thick, glossy, and slightly warm to the touch.
Step 5: Add Vanilla and Chocolate
Reduce the mixer speed to low and add the vanilla extract. Then, slowly pour in the melted semi-sweet chocolate, ensuring it’s not too hot to prevent deflating the nougat. Mix until fully incorporated.
Step 6: Fold in the Mix-Ins
Using a silicone spatula, gently fold in the roasted almonds, hazelnuts, and mini marshmallows (if using). Ensure the ingredients are evenly distributed throughout the nougat mixture.
Step 7: Transfer to the Pan
Quickly transfer the nougat mixture into the prepared baking pan. Use a spatula to spread it evenly, pressing it into the corners. Smooth the top as much as possible. Let the nougat sit at room temperature for at least 4 hours or until fully set. For best results, leave it overnight.
Step 8: Cut the Nougat
Once the nougat is set, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut it into small rectangles or squares. Wipe the knife with a damp cloth between cuts for clean edges.
Step 9: Coat in Chocolate (Optional)
If you prefer chocolate-coated nougat, melt the dark chocolate with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip each nougat piece into the melted chocolate, ensuring it’s fully coated. Place the coated pieces on a parchment-lined tray and let the chocolate set at room temperature or in the refrigerator.
Step 10: Store and Enjoy
Store your homemade chocolate nougat in an airtight container at room temperature for up to two weeks. If coated in chocolate, separate layers with parchment paper to prevent sticking.
Tips for Perfect Chocolate Nougat
- Temperature control: Use a candy thermometer to ensure precise temperatures for the sugar syrup.
- Whipping egg whites: Make sure no yolks contaminate the whites, as fat can prevent them from whipping properly.
- Mix-in variations: Feel free to experiment with different nuts, dried fruits, or even crushed candy canes for a festive twist.
Final Thoughts
Making chocolate nougat at home is a rewarding process that results in a delicious treat perfect for sharing (or savoring yourself!). With this detailed guide, you’ll master the art of nougat-making and impress anyone lucky enough to try your creation. So why wait? Gather your ingredients and start crafting your own batch of heavenly chocolate nougat today!