Nougat bars are a classic treat known for their chewy, fluffy texture and sweet, nutty flavor. While store-bought versions like Milky Way or 3 Musketeers satisfy a quick craving, there’s something magical about making your own at home. Homemade Nougat Bars are softer, fresher, and entirely customizable — whether you want to fill them with peanuts, almonds, or coat them in smooth milk chocolate.
This recipe gives you the perfect balance between soft, marshmallow-like nougat and a decadent chocolate coating, all made from simple pantry staples. They’re ideal for the holidays, gift boxes, or just as a satisfying weekend project for candy lovers.
Though nougat may sound complicated, this version simplifies the process and avoids the need for a candy thermometer if you follow carefully. With patience and the right ingredients, you’ll be rewarded with bars that rival any store-bought version — and taste even better.
Recommended Kitchen Tools
Making nougat bars at home requires some basic tools and a bit of preparation. Here’s what you’ll need:
- Stand mixer or electric hand mixer – Essential for whipping the nougat to the right consistency
- Medium saucepan – To heat the sugar syrup
- Candy thermometer (optional but highly recommended for accuracy)
- Spatula – For stirring and spreading
- 8×8-inch square baking pan – Lined with parchment paper
- Microwave-safe bowl or double boiler – For melting chocolate
- Sharp knife – To slice the bars cleanly
- Parchment paper or wax paper – For storage or separating layers
Optional but helpful: silicone spatula, bench scraper, and a kitchen scale for precise measurements.
Ingredients
This recipe yields 12–16 nougat bars, depending on how large you cut them.
For the Nougat Layer:
- 1 cup (200 g) granulated sugar
- ⅓ cup (110 g) light corn syrup or glucose syrup
- ¼ cup (60 ml) water
- 2 large egg whites, room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups (90 g) mini marshmallows
- ½ cup roasted salted peanuts or almonds (optional)
For the Chocolate Coating:
- 2 cups (340 g) semi-sweet or milk chocolate chips
- 1 tablespoon vegetable oil or coconut oil (for smooth melting)
You can also use dark chocolate for a richer flavor, or white chocolate for a twist.
Preparation
Step 1: Line Your Pan
Line an 8×8-inch square pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the paper with butter or nonstick spray.
Step 2: Make the Sugar Syrup
In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Stir just to dissolve the sugar, then stop stirring. Clip on your candy thermometer if using, and let the mixture boil until it reaches 260°F (126°C) — the hard ball stage. This usually takes 5–7 minutes. Remove from heat once it hits temperature.
Step 3: Whip the Egg Whites
While the syrup is cooking, begin whipping the egg whites with salt in a clean bowl using a stand mixer or hand mixer. Whip until soft peaks form.
When the sugar syrup is ready, slowly stream it into the egg whites while continuing to beat on medium-high speed. Be careful to avoid hitting the beaters directly with the hot syrup.
Step 4: Add Marshmallows and Flavoring
Once all the syrup is incorporated, continue whipping the mixture for another 2–3 minutes, then add the marshmallows and vanilla extract. Beat until marshmallows are fully melted and the nougat is thick, glossy, and holding its shape — about 5 more minutes. You can also stir in the chopped peanuts or almonds at this stage.
Step 5: Transfer and Chill
Quickly transfer the nougat into your prepared pan. It sets quickly, so work fast and use a greased spatula to spread it evenly. Smooth the top and press it flat if needed. Let it sit at room temperature or refrigerate for 1 hour until firm.
Once firm, lift it out using the parchment and cut into bars or squares with a sharp knife.
Step 6: Coat with Chocolate
Melt the chocolate chips and oil in a microwave-safe bowl or over a double boiler until smooth. Dip each bar into the melted chocolate, turning to coat. Use a fork or dipping tool to let the excess drip off. Place on parchment to set.
Let the chocolate harden at room temperature or speed it up by placing the bars in the fridge for 15 minutes.
FAQ
Do I need a candy thermometer?
It’s highly recommended. Reaching the right temperature (260°F) ensures the syrup is hot enough to whip into nougat that will set properly. If you don’t have one, drop a small spoonful of syrup into cold water — it should form a firm but pliable ball.
Can I skip the nuts?
Yes! The nuts are optional and can be left out or substituted with dried fruit, toffee bits, or crushed pretzels.
Can I use marshmallow fluff instead of mini marshmallows?
Yes — use about 1 cup of marshmallow fluff in place of the mini marshmallows. Add it during the final mixing stage with the vanilla.
How long do nougat bars last?
Store them in an airtight container at room temperature for up to 10 days, or in the refrigerator for longer freshness. Separate layers with wax paper to prevent sticking.
Can I freeze homemade nougat?
Yes, they freeze well! Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving
Conclusion
Homemade Nougat Bars are a fun and rewarding treat that brings classic candy-making into your own kitchen. With their soft, chewy interior and glossy chocolate shell, they strike the perfect balance of texture and flavor. Whether you’re making them for the holidays, as a gift, or just to treat yourself, these bars are a guaranteed hit.
The best part? Once you’ve mastered this basic version, the possibilities for customizing are endless. Add caramel layers, mix up the nuts, or change the chocolate to suit your taste.
Once you taste these fresh, fluffy nougat bars, you’ll understand why homemade truly beats store-bought.
