Fluffy Nutella Nougat Candy Bars
Nutella nougat covered in milk chocolate.
Equipment
- thick bottomed pot for sugar cooking
- high heat spatula or wooden spoon
- 9 x 13 sheet pan with raised edges
- microwaveable glass bowl for Nutella
Ingredients
Egg White Meringue
- 60 grams Egg Whites 2 egg whites
- 100 grams Corn Syrup
Syrup Slurry
- 670 grams Corn Syrup
- 580 grams Sugar
- 180 grams Water
Fats, Flavors, Graining Agents
- 18 oz Nutella 1 full large jar
- 160 grams Powdered Sugar
- 160 grams Cocoa
Chocolate
- 3 pounds tempered milk chocolate or milk chocolate flavored candy wafers
Instructions
Egg White Meringue
- Combine 100 grams of corn syrup and two egg whites in the bowl of a 5 quart planetary mixer. Mix to combine but do not start mixing on high yet.
Syrup Slurry
- Combine 180 grams water, 670 grams corn syrup, and 580 grams of sugar. Cook over high heat to 232F.
- When temperature reaches 232F, turn mixer on high. Continue cooking to 252F.
- Turn off heat. Slowly stream syrup into whipping egg whites. Do not go to fast - you will collapse the egg white meringue.
- Once all of the syrup has been added, continue whipping on high for 4 minutes.
Fats, Flavors, Graining agents
- Turn mixer to low- medium. add in fluid Nutella. Add in powdered sugar and cocoa. Mix until combined.
- Pour on greased parchment. Top with another sheet of greased parchment. Nougat MUST sit for 24 hours before cutting.
Cut and Dip
- Cut nougat into desired size bars. I recommend bars be 1" by 4.5".
- Dip into tempered milk chocolate or milk chocolate flavored candy melts.
Tried this recipe?Let us know how it was!