Brach’s Jelly Nougats Recipe: Old-Fashioned Candy Shop Delight

This recipe brings back the nostalgic taste of classic candy shop nougats with a homemade touch. The combination of chewy nougat and fruity jelly creates a texture that’s hard to resist.

With precise temperatures and simple techniques, you’ll achieve that signature Brach’s quality right in your kitchen. The process is straightforward, and the results are worth every minute.

Ingredients for Brach’s Jelly Nougats

A handful of pantry staples transforms into nostalgic candy shop magic.

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The egg whites are key here—room temperature gives you the best volume. I always grab mine from Whole Foods if I’m not separating fresh, but any grocery store egg whites work. The corn syrup is non-negotiable for that signature chewy texture (light corn syrup, not dark). Karo is the classic brand, and it’s in every baking aisle. Look for fine grain salt—it dissolves better than kosher in the nougat.

No corn syrup? Golden syrup or honey at a 1:1 ratio works in a pinch, but the texture won’t be identical. Out of vanilla? Skip it rather than using imitation—it’s worth the real stuff. For the jelly, any firm fruit jelly works (apricot or raspberry are traditional). If your jelly is too soft, pop it in the freezer for 10 minutes before cubing.

Nougats keep 1-2 weeks in an airtight container at room temp (if they last that long). Dust with extra powdered sugar before storing to prevent sticking. Freezing isn’t recommended—it changes the texture.

Step-by-Step Instructions for Brach’s Jelly Nougats

This is the method I use for perfect texture and that nostalgic candy shop flavor every time.

Step 1: Prepare the Jelly and Pan

Start by cutting the 1 cup Fruit Jelly into ½-inch cubes—this ensures even distribution throughout the nougat. I use a sharp knife and a light touch to avoid squishing the jelly. Place the cubes on a plate and pop them in the freezer for 15 minutes to firm up while you prep the rest.

Lightly grease an 8×8-inch pan with 1 tbsp Vegetable Oil, then line it with parchment paper, leaving an overhang for easy removal. Dust the paper with 2 tablespoons of the 0.5 cup Powdered Sugar, tapping out the excess. This prevents sticking and gives your candies that classic dusted finish.

Step 2: Cook the Sugar Syrup

In a medium saucepan, combine 1¾ cups of the 2 cups Granulated Sugar with the 0.75 cup Light Corn Syrup and 0.25 cup Water. Stir just enough to moisten the sugar, then stop—stirring now can cause crystallization. Place over medium-high heat and bring to a boil without stirring.

Once boiling, insert a candy thermometer and cook until the mixture reaches 260°F. At this stage, you’ll see soft, glossy threads form when you drop a bit of syrup into ice water. This is the soft-ball stage, and it’s critical for the right texture. Don’t walk away—the temperature rises quickly.

Step 3: Whip the Egg Whites

While the syrup cooks, beat the 2 whole Egg Whites and 0.5 cup Dried Egg Whites in a stand mixer fitted with the whisk attachment. Add the 0.25 tsp Salt and beat on medium speed until soft peaks form. This takes about 3-4 minutes.

Once soft peaks form, gradually add the remaining ¼ cup Granulated Sugar and continue beating until stiff, glossy peaks form. The bowl should feel cool to the touch and the meringue should hold its shape when the whisk is lifted. Timing is key here—you want the meringue ready just as the syrup reaches temperature.

Step 4: Combine and Fold in Jelly

With the mixer running on low speed, carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the meringue. Avoid pouring directly onto the whisk to prevent splattering. Once all the syrup is added, increase the speed to medium-high and beat for 5-7 minutes until the mixture is thick, white, and holds stiff peaks.

Stop the mixer and fold in the 1 tsp Vanilla Extract, 0.5 tsp Almond Extract, and 1 tsp Lemon Juice by hand. Then gently fold in the chilled Fruit Jelly cubes until evenly distributed. Work quickly—the nougat will start to set as it cools.

Step 5: Set and Cut the Nougats

Immediately scrape the nougat into your prepared pan, using a greased spatula to press it into an even layer. Smooth the top with the spatula—dip it in warm water if it starts to stick. Let the nougat sit at room temperature for 4-6 hours or until completely set and firm to the touch.

Once set, use the parchment overhang to lift the nougat out of the pan. Dust the top with the remaining Powdered Sugar, then cut into 1-inch squares with a sharp knife. Store in an airtight container at room temperature, with parchment paper between layers to prevent sticking. These keep well for up to 2 weeks, but they rarely last that long.

Dietary Considerations for brachs jelly nougats

Gluten-Free Friendly

This creation is naturally gluten-free since it contains no wheat, barley, or rye ingredients. The primary components—sugar, corn syrup, egg whites, and jelly—are all inherently free of gluten. Just verify your fruit jelly brand to ensure no gluten-containing additives.

Nut-Free Option

While traditional nougat often contains nuts, this version omits them entirely. Simply confirm your fruit jelly and powdered sugar are produced in nut-free facilities if allergies are a concern. I always check Brach’s jelly labels for cross-contamination warnings.

Egg Considerations

The recipe uses both whole egg whites and dried egg whites, which are pasteurized. For those avoiding raw eggs, the cooking process heats the mixture to 260°F, eliminating any risk. Still, I recommend using pasteurized liquid egg whites for extra peace of mind.

Vegan Adaptations

You can make a vegan version by replacing egg whites with aquafaba (chickpea brine) at a 3:1 ratio. Use 1½ cups aquafaba in place of the whole and dried egg whites. The texture may differ slightly but remains delightfully chewy.

Sugar Alternatives

For a lower glycemic impact, swap granulated sugar for coconut sugar or monk fruit sweetener blends. Note that this may alter the candy’s texture and setting properties. I’ve found coconut sugar works best at a 1:1 ratio with slight adjustments.

These keep the nostalgic taste while accommodating various dietary needs. 💛

Frequently Asked Questions