Fluffy nutella nougat candy bars

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Is there anything better than fluffy Nutella nougat candy bars? I don't think so. Nutella is a sweetened hazelnut spread given to us by the Gods, or the Ferrero company.

It's a silky, chocolate hazelnut, staple in my pantry that both my kids love. They will often find the jar and bring it to me with a spoon in hopes of having it for a snack. When I bought multiple Nutella jars to start testing out the recipe for this candy, their eyes lit up! It was such a fun process to trial exactly how much Nutella was needed to make these delicious candy bars, and they loved being my taste testers.

What is nougat?

Nougat is an amazing confection that is very popular outside of the United States, but really has only gained popularity as a candy bar layer in the US. I'm here to change that. Seriously, if Nutella decides to brand this candy bar and put it on the shelves, it won't be able to kept in stock. Making nougat is similar to making meringues or macarons. Once you do it, you'll be amazed at how easy it is.

Nougat is broken down into three parts when cooking:

Egg white meringue
Syrup Slurry
Finishers: Fats (this is the Nutella!), Flavors if using, Graining agents

If you'd like to learn more about nougat, check out my page on nougat in the Scientifically Speaking section.

Prep your ingredients- Nutella nougat

Having your ingredients weighed out and divide into meringue, slurry, and ending flavors and finishers will move throughout the nougat making process with ease.

Egg white meringue: corn syrup and egg whites. You'll combine these in the bowl of a 5 quart planetary mixer.

Syrup slurry: sugar, corn syrup, water

Finishers: nutella, powdered sugar, cocoa

Equipment - Nutella nougat

thick bottomed pot for sugar cooking
candy thermometer
high heat spatula or wooden spoon
parchment paper
9 x 13 sheet pan with raised edges
5 quart planetary mixer
microwaveable glass bowl for Nutella

Steps of Nutella nougat making.

1. Combine your egg whites in corn syrup in the mixing bowl. Mix gently but do not begin to whip.

2. Start cooking the syrup (water, sugar, and corn syrup). At 232F, turn your mixer to high speed and continue cooking the syrup.

3. At 252F, stop cooking the syrup and slowly stream slurry into egg whites. I mean SLOWLY stream the hot syrup into the whipping egg whites. Don't go too fast- you don't want to collapse your meringue.

4. Mix for 4 more minutes once all the syrup has been added, mix for four more minutes on high speed. After 4 minutes, turn the mixer to low speed.

5. Add in fluid Nutella, add in powdered sugar and cocoa. Nutella can be made fluid by microwaving it in 30 seconds intervals.

6. Spread on greased parchment

7. Top with an additional sheet of greased parchment.

Nougat must sit, undisturbed, for 24 hours before cutting. Nougat must sit before cutting to get the sugar to grain and the texture to shorten. If you were to cut it before this, the bars would lose their shape and flow. Allowing it to cool and grain makes for easy cutting and dipping.

What size do I cut the Nutella nougat?

I like to make these pretty big, 1" wide by 5.5" long. You can cut them however you'd like though!

Dip in chocolate

I like to dip mine in milk chocolate, but dark would be just as delicious. Did you know candy bars before they are dipped in chocolate are referred to as naked?