Description
Italian Nougat Candy Sticks are a traditional confection made from a smooth, chewy white nougat base studded with colorful candied fruit. Lightly sweet, creamy, and festive, these candies are popular during holidays and special occasions, especially Christmas.
Introduction
This soft-style torrone has a delicate chew and a rich vanilla-honey flavor that melts slowly in your mouth. The bright candied fruit adds both texture and visual charm, making these nougat sticks perfect for gifting, dessert trays, or enjoying with coffee.
Why You’ll Love This Recipe
This recipe creates a classic old-world candy with simple ingredients and beautiful results. It’s naturally gluten-free, customizable with different fruits or nuts, and keeps well for weeks. Best of all, it looks impressive while being surprisingly achievable at home.
Ingredients
2 cups granulated sugar
½ cup honey
½ cup water
2 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups candied fruit (red and green cherries or mixed glace fruit), chopped
Cornstarch or powdered sugar, for dusting
Instructions
Prepare the Pan
Line a loaf pan or square pan with parchment paper and lightly dust with cornstarch or powdered sugar. Set aside.
Make the Sugar Syrup
In a heavy saucepan, combine sugar, honey, and water. Cook over medium heat without stirring until the syrup reaches 250°F (120°C) on a candy thermometer.
Whip the Egg Whites
While the syrup cooks, beat the egg whites with salt until stiff peaks form.
Combine Syrup and Egg Whites
Slowly pour the hot syrup into the whipped egg whites while beating continuously on low speed. Increase speed to medium and continue mixing until thick, glossy, and slightly cooled.
Flavor and Fold
Add vanilla extract. Gently fold in the chopped candied fruit until evenly distributed.
Set the Nougat
Transfer the mixture into the prepared pan. Smooth the top with a spatula dusted in powdered sugar. Let sit at room temperature for 6–8 hours or overnight until firm.
Cut and Shape
Turn out onto a dusted surface and cut into long sticks or bars using a sharp knife lightly coated with oil.
Variations
Add toasted almonds or pistachios for a traditional nut version
Replace candied fruit with dried cranberries or apricots
Add citrus zest for extra brightness
Use rosewater instead of vanilla for a Middle Eastern twist
Tips for Best Results
Use a candy thermometer for accuracy
Do not stir the sugar syrup once it begins boiling
Lightly oil your knife to prevent sticking when cutting
Work quickly once the nougat is mixed—it firms fast
Storage Tips
Store in an airtight container at room temperature for up to 2 weeks
Separate layers with parchment paper to prevent sticking
Do not refrigerate, as moisture affects texture
Serving Suggestions
Serve with espresso or mint tea
Add to holiday candy platters
Wrap individually for gifts
Pair with dark chocolate for contrast
FAQs
Is this the same as marshmallow?
No. Nougat is denser, richer, and made with cooked sugar syrup rather than gelatin.
Can I make this without a thermometer?
It’s possible, but a thermometer gives the best texture and consistency.
Is this gluten-free?
Yes, naturally gluten-free when made as written.
Can I freeze nougat?
Freezing is not recommended; it affects texture.
Conclusion
Italian Nougat Candy Sticks are a timeless sweet that balances elegance with nostalgia. Creamy, chewy, and dotted with jewel-like fruit, this confection is perfect for celebrations or simply treating yourself to something special.