Estimated studying time: 5 minutes
A chewy-textured vacation traditional, this Christmas jujube nougat sweet makes use of white chocolate, marshmallows, butter, pink and inexperienced jujubes, and a secret ingredient that brings this Italian torrone-inspired recipe to the following stage.
Utilizing Jujubes vs Gumdrop To Make Nougat
I’ve used jujubes and gumdrops to make this recipe and my common vacation traditional gumdrop cookies.
The distinction between jujubes and gumdrops is that one is tougher.
For those who’re going for a retro gumdrop nougat sweet, use gumdrops or use the tender texture jujubes.
Some folks, together with kids, battle to chew the gumdrops as they’re tougher to chew than a tender jujube.
Gumdrops are corresponding to DOTS by Tootsie Roll, which you could find at Dollarama, and are acceptable to make use of on this recipe.
Regardless, the gumdrop nougat sweet might be scrumptious utilizing Jujube or gumdrops, as I’ve tried them each.
Once I opened the bag of jujubes, I separated the pink and inexperienced from the opposite colours to maintain the nougat festive, however you don’t should.
Cottage Nation Baking Gums, that are chewy in texture, is a model I’ve used and suggest.
The model of jujubes I used for this recipe is Juicee Jubes, that are flavourful, fat-free, and straightforward to chew.
Melting White Chocolate
I used one 320g package deal of Hershey’s white chocolate Chipits for this recipe, however you need to use white sweet melts or one other model, resembling Yupik natural white chocolate chips or premium white chocolate Ghirardelli.
Mini vs. Giant Marshmallows To Make JuJube Nougat
You need to use no matter marshmallows you’ve gotten in your pantry or on sale on the grocery retailer.
For those who use the giant or jumbo marshmallows, they’re extra manageable when you reduce them into smaller items.
Ideally, mini marshmallows are probably the most handy option to make the nougat.
In contrast to different residence bakers, I like including pure vanilla extract to my white chocolate gumdrop nougat sweet recipe.
The trace of vanilla brings out the flavour within the white chocolate and the attract of Christmas.
How To Slice Jujube Nougat Sweet
I made a decision to make use of a parchment-lined foil loaf pan to pour my nougat into; nevertheless, utilizing a disposable 8×8 aluminum pan works simply as simply.
As soon as poured into the pan, press the nougat down with a spatula till it’s flat with an excellent floor.
Place a bit of parchment paper excessive to press the combination down when you don’t have a spatula, or use clear arms with some oil to maintain it from sticking.
If I had the 8×8 pan, I’d use that, however I didn’t after I made this recipe, so I improvised.
After storing the nougat within the fridge in a single day, I reduce the corners of the pan with scissors.
Doing so permits me to fold the perimeters of the pan down, making it simpler to take away and reduce the nougat.
Use a pointy knife to chop the nougat and clear the blade between every layer to get clear cuts.
It’s your selection how large you wish to reduce each bit of nougat, however since they’re candy, go for bite-size items.
Storing Jujube Nougat Sweet
For those who don’t plan to serve the jujube nougat sweet the identical day, layer the items between parchment paper and freeze them in an air-tight container.
You may also retailer the nougat in an air-tight container in your fridge.
Earlier than serving, permit the nougat to defrost for about half-hour to carry them to room temperature.
How To Make Christmas Jujube Nougat Sweet
Bask in a chewy and scrumptious Christmas deal with with this jujube nougat sweet recipe. It’s a vacation traditional with white chocolate, marshmallows, and secret elements.
Prep Time
10 minutes
Prepare dinner Time
20 minutes
Extra Time
8 hours
Complete Time
8 hours half-hour
Components
- 2 tbsps salted butter
- 1 x 225g bag white chocolate chips
- 283g or 12oz mini or giant marshmallows
- 1 tsp pure vanilla extract
- 2-3 cups of pink and inexperienced jujubes
Directions
- Line an 8×8 foil pan with parchment paper.
- Soften the butter in a double boiler or bowl over a pot of water, after which add the white chocolate chips.
- Soften the chocolate till easy, add the marshmallows, and stir till they soften into the chocolate. This might take a while, and when you use giant marshmallows, chopping them up into smaller items is extra manageable.
- As soon as melted, add the pure vanilla extract and stir it into the nougat.
- Add the jubes and gently stir into the white chocolate nougat.
- Pour into the parchment-lined foil pan and press down with a spatula, piece of parchment paper, or clear oiled arms to easy the highest.
- Cowl and refrigerate in a single day or at minimal 8 hrs.
- Take away from the fridge, reduce the perimeters of the foil pan, and take away the nougat from the pan.
- Minimize the nougat into even strips and cubes as large as you want.