Brach’s Nougat Candy Recipe

Brach’s nougat is a different style of nougat candy, known for its soft white base rather than the nut-filled texture found in many traditional nougat recipes.

The colorful fruit or jelly candy pieces are another key part of Brach’s nougat, giving each piece a bright look and a chewy contrast against the soft candy.

I make this homemade Brach’s Nougat Candy Recipe around those two main parts: smooth white nougat and colorful fruit candy.

I keep the method simple, so the candy can be made in a home kitchen without the more complex steps used for traditional nougat.

The finished candy sets into a soft, chewy slab that cuts into neat pieces, easy to serve for holidays or candy trays.

What Is Brach’s Nougat Candy

Brach’s nougat candy has been a long-time holiday favorite in the United States. Many people grew up seeing soft white pieces mixed with colorful jelly bits in Christmas candy bowls and seasonal displays.

The candy is closely linked with winter holidays and other festive times when colorful sweets fill candy dishes. Its soft chew and colorful look made it a familiar treat year after year.

Many people still look for that same soft texture and fruity contrast today. This homemade version follows that classic style with a soft white base and colorful candy pieces.

What Candy Works Best for This Recipe

For this recipe, I like Dots or another soft fruit gumdrop candy. Dots work well because they stay chewy after being folded into the warm nougat. They also add several fruit flavors and bright colors to the white candy.

Similar soft fruit gumdrops can also be used. Choose a candy that is soft enough to cut easily and chewy enough to keep its texture after the nougat sets.

Why Dots or Similar Candy Work in This Recipe

• Chew: Dots stay soft and chewy inside the nougat, giving the candy a different texture.
• Flavor: The fruit flavors add a simple contrast to the sweet white chocolate and marshmallow base.
• Color: The different colors show through the white nougat and give the finished squares a colorful look.

How Small Should the Candy Pieces Be

I cut each Dot in half before adding it to the nougat. This size works well for an 8×8-inch pan and gives the candy pieces enough room to spread through the mixture.

For smaller candy squares, you can cut the Dots into smaller pieces. Keep the pieces large enough to see clearly in the finished nougat.

What Ingredients Are in Brach’s Nougat Candy – Ingredients & Substitutions

• Dots Candy — (2 packages): I use two packages of Dots candy and cut the pieces in half. They provide the fruit flavor, chewy texture, and colorful pieces in the nougat. Similar fruit gumdrops also work. Choose a soft candy that can be sliced easily.

• Butter — (2 tablespoons): Butter helps loosen the mixture as the chocolate and marshmallows warm. I use unsalted butter for a mild flavor. Salted butter also works. Soft butter can be added straight to the microwave-safe bowl with the other ingredients.

• White Chocolate Chips — (20 ounces): White chocolate chips form much of the sweet base. I use 20 ounces total, which is about two bags. White baking chips can also work. Check the package size because bags can vary, and measure the full 20 ounces.

• Mini Marshmallows — (2 packages, 10 ounces each): Mini marshmallows give the nougat its soft, chewy texture. I use two 10-ounce packages. Large marshmallows can work in similar recipes, but mini marshmallows melt more evenly and are easier to stir.

Kitchen Tools

1. 8×8-inch pan – Gives the candy a good thickness.
2. Parchment paper – Helps lift the set candy.
3. Microwave-safe bowl – Holds the melting mixture.
4. Sharp knife – Cuts the Dots and nougat.
5. Large spoon or spatula – Stirs the thick mixture.
6. Cooking spray or oil – Helps with sticky hands.
7. Cutting board – Gives a firm cutting surface.

How to Make Brach’s Nougat Candy at Home

1. Cut the Dots and Prepare the Pan

Cut the two packages of Dots in half. Save a small handful for the top. Line an 8×8-inch pan with parchment paper, leaving some paper over the sides for easy lifting.

2. Melt the Butter, White Chocolate, and Marshmallows

Add 2 tablespoons of butter, 20 ounces of white chocolate chips, and one 10-ounce package of mini marshmallows to a microwave-safe bowl.

Heat in short periods, stirring between each one, until the mixture starts to melt.

3. Add the Remaining Marshmallows and Stir in the Dots

Add the second 10-ounce package of mini marshmallows. Continue heating and stirring until the white chocolate and marshmallows are well combined. Keep the heat gentle because white chocolate can seize when it gets too hot.

Add most of the cut Dots to the warm mixture. Stir gently until the candy pieces are spread through the nougat. Keep the reserved pieces aside for the top.

4. Press Into the Pan and Add the Topping

Transfer the mixture to the parchment-lined pan. Lightly spray your fingers with oil, then press the nougat into an even layer. Place the reserved Dots on top and gently press them into the surface.

5. Let the Nougat Set

Leave the pan at room temperature for about 4 hours. Let the candy fully firm before cutting. The supplied recipe calls for setting the nougat at room temperature rather than placing it in the refrigerator.

6. Lift and Cut the Nougat for Serving

Use the parchment paper to lift the set nougat from the pan. Place it on a cutting board and use a sharp, lightly greased knife to cut it into even squares. Wipe the knife between cuts when needed.

My Tips for Soft, Chewy Brach’s Nougat

• Do Not Overheat the Chocolate – White chocolate can turn thick and grainy when it gets too hot. Use short microwave bursts and stir between each one. Gentle heating helps the mixture stay smooth.

• Work Quickly After Adding the Dots – Once the Dots are folded into the warm nougat, transfer the mixture to the pan without waiting too long. The candy mixture becomes thicker as it cools, which can make it harder to spread evenly.

• Press the Nougat Into the Pan – The mixture is sticky while warm, so lightly spray your fingers with cooking oil before pressing it into the parchment-lined pan. Press gently until the surface is even.

How to Cut Homemade Nougat Without Sticking

Let the nougat fully firm before cutting. Once it is set, a sharp knife and a little cooking oil can help you get cleaner squares.

1. Use a Sharp Knife: A sharp knife moves through the candy with less pressure. Press straight down instead of sawing back and forth to help keep the Dots in place.

2. Lightly Grease the Knife: Apply a very thin layer of cooking oil to the knife before cutting. Too much oil can leave the cut surfaces greasy.

3. Clean the Knife Between Cuts: Sticky candy can build up on the blade after several cuts. Wipe the knife clean when needed before making the next cut.

4. Cut Into Consistent Squares: Divide the slab into even rows before making the final cuts. Similar-sized pieces are easier to serve and package.

5. Use Parchment to Lift the Candy: Use the parchment overhang to lift the entire slab from the pan. Place it on a cutting board before cutting the nougat into squares.

Serving and Gifting Brach’s-Style Nougat

When I serve this nougat, I like to place the pieces on a simple candy plate with other small sweets. The white base and colorful Dots make the squares easy to spot on a holiday tray.

• Holiday Candy Tray – Serve the nougat with cookies, peppermint candy, or other bite-size sweets. Keep the pieces similar in size for a neat tray.

• Candy Dish – Place the nougat in a small candy dish for an easy grab-and-serve treat. Keep the pieces separated so they do not stick together.

• Dessert Tray – Add the nougat to a dessert tray with brownies, cookies, or other small sweets. The small squares can be served without cutting at the table.

How to Store Leftover Nougat

Store leftover nougat in an airtight container at room temperature. Place parchment or wax paper between the layers to keep the pieces from sticking together.

Use an Airtight Container – A clean plastic food container, glass container, or sealed candy tin works well. Keep the lid closed when the candy is not being served.

Keep the Candy at Room Temperature – The nougat is meant to set at room temperature, so there is no need to refrigerate it for the initial setting period. Keeping it at room temperature also helps the candy stay soft and chewy.

How Long It Keeps – For the best texture, use the nougat within about 3 days when stored at room temperature. For longer storage, you can refrigerate it for up to 1 week, but the candy may become firmer when chilled.

Bring Chilled Nougat Back to Room Temperature – Let refrigerated pieces sit at room temperature for a short time before serving. This helps soften the nougat and brings back some of its chewy texture.

How to Package Homemade Nougat

For gifting, wrap each nougat square in food-safe cellophane or place several pieces in a small food-safe bag. Keep parchment or wax paper between pieces to prevent sticking.

You can also place the wrapped pieces in a small gift box or tin. For a simple presentation, tie the package with ribbon or twine.

For larger gifts, arrange several wrapped pieces in a food-safe basket or box with other homemade treats.

Common Problems When Making Nougat

1. Problem: Nougat Turned Out Too Hard

This can happen when the white chocolate mixture gets overheated. The candy may become stiff instead of soft and chewy. Next time, use gentler heat and stir the mixture often while melting.

2. Problem: Nougat Came Out Too Sticky

Very sticky nougat may need more time to firm up. Place the pan in a cool, dry area and allow the candy to become fully firm before cutting.

3. Problem: Candy Pieces Clumped Together

The Dots can stick to each other when several pieces come together during mixing. Gently separate any clumps with the spoon while the mixture is still warm, then spread the candy pieces through the nougat.

3. Problem: Nougat Has Uneven Thickness

Some areas may be thicker when the mixture is not spread evenly in the pan. Use the back of a spoon or spatula to smooth the surface before the nougat firms.

4. Problem: Nougat Feels Greasy

Too much butter or cooking oil can leave the candy surface greasy. Measure the butter carefully and use only a light coating of oil when handling or cutting the nougat.

5. Problem: White Chocolate Looks Grainy

White chocolate can become grainy or thick when exposed to too much heat. Once this happens, the mixture may not return to a smooth texture. Use gentle heat and avoid overheating it.

Frequently Asked Questions About Brach’s Nougat Candy Recipe

1. Can I add nuts to this recipe?

You can, but it changes the texture. Brach’s-style nougat traditionally does not have nuts. If you want to add them, use small pieces and fold them in with the candy.

2. Can I press the nougat with a spatula instead of my fingers?

Yes, you can use a spatula. Spray it with cooking spray first so it does not stick. Your fingers work well too, but the spatula keeps your hands clean.

3. What if I do not have a microwave?

You can melt everything on the stove using a double boiler. Put water in a pot and place a bowl on top. Add your butter, chocolate, and marshmallows. Stir until smooth.

4. What happens if I put the pan in the fridge to set it faster?

The nougat will firm up quicker, but it can turn a bit harder and less chewy than the soft texture you want. Room temperature for the full four hours keeps the best soft bite.

I hope you try this Brach’s nougat candy recipe soon. The soft, chewy texture and bright candy pieces make it a treat worth sharing. Surprise someone special with a box of homemade nougat.

Then tell me how yours turned out. Share your experience and make someone smile with your special gift.