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    Home » Nougat

    Blueberry Nougat

    Published: Feb 23, 2024 by Hannah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Blueberry nougat is bursting with blueberry flavor that mingles with the creamy sweetness of nougat. Nougat is a type of candy. It is made by whipping egg whites and combining them with containing cooked sugar. The cooked sugar has dry sugar (white table sugar) and a sugar syrup in varying proportions.

    blueberry nougat

    Light and fluffy, stand alone or add as a layer in other confections, endless variations on texture, flavor, and inclusions, it’s no wonder people have a love affair with this sweet candy.

    Nougat is a whipped aerated confection made by using either egg whites or dried albumen (dried egg whites) and cooking sugar and syrups.

    Blueberry nougat can be a layer in candy bars or cut into individual pieces.

    If you want to make your own nougat, try these a nougat recipe for flavors like peanut butter, nutella, or strawberry!

    Which country invented nougat?

    There's evidence that a precursor to nougat was around in ancient times! This "first nougat" was made using egg whites, honey, and nuts.

    Nougat's actual origins aren't clear, but many food historians have traced it to the Middle East. Early recipes were found in a book that dates back to 10th century Baghdad. These early versions were called nāṭif.

    Types of Nougat

    From its origins in the Middle East, the confection later spread to Spain and Italy in the 15th century and France in the 17th century.

    types of nougat

    Montelimar

    A nougat that is light and fluffy, filled with dried fruits and nuts.

    Torrone

    A harder textured nougat with a more caramelized flavor.

    Classic

    Made with two sugar solutions (typically honey + a sugar / corn syrup mix) that are cooked in separate batches before adding to the meringue.

    How is nougat made?

    Nougat can be divided into three sections when thinking about it's components.

    1. The egg white meringue (aeraiton)
    2. The syrup slurry (sweeteners)
    3. The finishers - flavors, inclusions, and a fat source.
    nougat step 1

    Combine egg whites and small amount of syrup in the bowl of a stand mixer fitted with a whisk attachment, but do not begin whipping.

    nougat step 2

    Combine dry sugar, syrup (examples are corn syrup, glucose, tapioca, brown rice, honey, etc), and water in a large, heavy duty pot.

    nougat step 3

    Cook sugar mix until the temperature reaches 234F. This takes around 4 minutes. Once the temperature reads 234F, begin whipping the egg white mix on high (this is aeration). Continue cooking the sugar mix until the temperature reaches 252F, around 4 more minutes.

    nougat step 4

    Turn off heat. Stream hot syrup into whipping eggs whites. Whip for an additional 4 minutes on high speed. Add in flavors, inclusions, graining sugar, and fat source.

    Aeration: Lift me up baby!

    When we talk aeration, we want to think about trapping air into a mixture. Aeration in confectionery is done mechanically, chemically, or with pressure. Aeration in nougat is mechanically by using your mixer (the machine) and whip attachment. It's responsible for texture as well as color.

    Aerating Agents: How to hit the lift

    Fresh egg whites:

    Uncooked egg in candy? Don’t worry, the hot sugar and syrup will pasteurize them. Fresh egg whites are whipped with a small amount of cold syrup to form a meringue. Cooked syrup is slowly streamed into them to stabilize it. Continued whipping as it cools incorporates all the air.

    Dried albumen:

    Dried albumen is powdered and must be hydrated before you can use it. You can hydrate it with water or add it to fresh egg whites to hydrate it. You do not want to see any lumps of dried albumen. Allow it to hydrate for 15 minutes or longer before using it.

    Sugars and Syrups: Sweetness and Structure

    The most commonly used sweeteners for nougat:

    • Sucrose (table sugar)
    • Corn Syrup
    • Glucose Syrup
    • Honey

    Crystallization: The makers choice

    Some nougat recipes intentionally induce crystallization to create a short, tender texture.  Other recipes leave it uncrystallized to provide chewiness. Adding powdered sugar at the end of the recipe will induce crystallization. The ingredients that cause crystallization take 24-48 hours to full set the texture into a short, tender bite. Nougat that is crystallized requires 24 to 48 hours before it can be considered finished and ready for consumption.

    Candy with nougat - what's out there?

    • milk way candy bars
    • snickers
    • reese fast break
    • three muskateers
    • baby ruth
    • zero bars
    • wrapped jube nougats
    • brach's christmas nougats
    • brach's jelly nougats
    • ferrara nougat torrone

    Equipment - what do I need to make blueberry nougat?

    Check out this blog post if you are interested in learning more about the candy making equipment I recommend.

    • candy thermometer
    • stand mixer with whisk attachment
    • spatula
    • heavy duty thick bottomed pot
    • sheet pan

    How to keep bluberry nougat

    Store nougat in an airtight container under normal room conditions, away from excessive heat.

    Can blueberry nougat be frozen?

    Yes, nougat can be frozen but should be brought to room temperature before consuming.

    Help! What's wrong with my nougat?

    My nougat is too dense.

    causes: insufficient aeration, sugar overcooked, nougat deflated during handling
    solutions: whip longer, whip on high speed, cook sugar to lower temperature, handle minimally after adding fat

    I can't stir anything into my nougat!

    causes: Nougat too cool, Inclusions too cool
    solutions: add inclusions sooner, warm inclusions before adding

    My nougat is too hard.

    causes: sugar overcooked
    solutions: Cook sugar to correct temperature

    Nougat is too soft and not setting up.

    causes: sugar undercooked
    solutions: Cook sugar to correct temperature

    Why is my nougat so brown?

    causes: sugar caramelized, insufficient aeration
    solutions: Cook sugar to correct temperature, Cook sugar as quickly as possible, Add sugar to albumen as quicker, whip longer, whip on high speed

    blueberry nougat

    Blueberry Nougat

    A light and refreshing vanilla nougat with dried blueberries
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Resting Time 12 hours hrs
    Course Dessert
    Cuisine American
    Servings 60 pieces
    Calories 90 kcal

    Equipment

    • thick bottomed heavy duty pot
    • candy thermometer
    • 9 x 13" sheet pan with sides
    • parchment paper
    • cooking spray
    • 5 quart planetary stand mixer
    • high heat spatula

    Ingredients
      

    Egg White Meringue

    • 60 grams egg whites (2 egg whites)
    • 100 grams corn syrup

    Syrup Slurry

    • 580 grams Sugar
    • 250 grams corn syrup
    • 180 grams Water

    Graining Agents & Fats & Flavors

    • 170 grams powdered sugar
    • 50 grams coconut oil
    • 10 grams vanilla extract
    • 300 grams dried blueberries
    • 10 grams blueberry flavor

    Instructions
     

    Set up and Egg White Meringue

    • Prepare a 9 x 13" pan with lightly oiled parchment paper. Set aside
    • Weigh out powdered sugar, coconut oil, and vanilla. Set aside.
    • In a 5 quart planetary mixing bowl, combine corn syrup and egg whites.  Mix on low for 20 seconds to combine the corn syrup and egg whites.  Turn off mixer.

    Syrup Slurry

    • In a heavy duty, thick bottomed pot, combine sugar, corn syrup, and water. Turn heat to medium and begin stirring.  You will stir this whole time.
    • When syrup reaches 234F, turn your mixer speed to high. Continue to cook and stir your syrup as the egg white meringue whips.
    • Cook syrup mixture into 260F.  Turn off heat. Leave the 5 quart mixer on high.
    • With the egg whites whipping, slowly stream syrup slurry into the egg whites.  You need to do this slowly so it does not collapse the meringue.
    • Once all of the syrup has been incorporated, mix on high for four additional minutes.
    • Turn mixer to low.

    Fats, Finishers, Flavors

    • Add in powdered sugar. Add in liquid coconut oil and vanilla. Mix for 30 seconds. Turn mixer to high for an additional 30 seconds.
    • Turn mixer to low and add in dried fruit.
    • Pour on prepared parchment. Top with an additional sheet of lightly oiled parchment paper, smoothing out the nougat underneath.
    • Let nougat sit for 12 hours before using further. Cut nougat into desired size and wrap in parchment paper, wax, or cello candy wrappers.

    Nutrition

    Serving: 1pieceCalories: 90kcalCarbohydrates: 21gProtein: 0.2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gSodium: 6mgPotassium: 20mgFiber: 0.5gSugar: 20gCalcium: 3mgIron: 0.1mg
    Keyword nougat
    Tried this recipe?Let us know how it was!

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    Pairing

    These are my favorite dishes to serve with [this recipe]:

    • pumpkin cookies with vanilla ice cream in-between
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    Hi, I'm Hannah! Candy obsessed and making everyone else that way too. I've spent over a decade in the candy industry, inventing sweets and snacks for the grocery store shelves. Now I'm showing you exactly how to make those top rated candies right out of your home kitchen. I want others to realize you can make real candy at home, really easily!

    More about me →

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