White Chocolate Nougat Recipes

WHITE CHOCOLATE NOUGAT

Steps:

• In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).
• Divide mixture in half. On separate wax paper sheets, for into two 16-inch long logs with 1/4 inch diameter.
• Refrigerate until firm about 2 hours. Cut into 1 inch pieces.
• Wrap in colored plastic wrap, cellophane, or waxed paper.

CHRISTMAS NOUGAT

Steps:

• Prepare either a 9x13 baking pan for a thinner layer of nougat or an 8x8 baking pan for taller nougat squares. Line your baking pan with parchment paper.
• For either method, microwave or stovetop, it is best to melt the white chocolate with the butter before adding marshmallows.
• Microwave: In a large microwave-safe bowl combine the white chocolate chips and butter. Microwave for 1 minute on high, then stir. Continue heating in 30-second increments and stirring between each heating. Repeat until the milk chocolate is melted. Add the marshmallows and heat in 30-second increments, stirring each time until you can fully combine the marshmallows and melted white chocolate.
• Stovetop (Double Boiler): Use a large glass mixing bowl that will safely set atop your saucepan. Combine the white chocolate chips and butter. Bring a saucepan with about an inch of water to a low boil and place the bowl with the butter and white chocolate chips on top of the saucepan. Heat the white chocolate chips until fully melted. Add the marshmallows in 2-3 portions so that it melts easier with this method. Stir the marshmallows and cook until fully melted before adding the next portion of marshmallows. Continue until fully combined then remove from heat.
• Set the bowl with the nougat base aside for 2-3 minutes to cool before adding the gumdrops. *You can cut the gumdrops into smaller chunks if desired.
• Add the gumdrops and fold them into the nougat, then transfer it into your prepared baking pan. Use a lightly greased sheet of parchment paper or spatula to spread the nougat to the pan corners in an even layer.
• Transfer the nougat to your refrigerator and chill for at least 2 hours, but preferably overnight to fully setup.