Whipping hot corn syrup into egg whites at 240°F creates Italian meringue nougat—the same technique behind 19th-century French torrone candy.
Fluffy Nutella Nougat Candy Bars
Nutella nougat covered in milk chocolate.
Prep
30
min
Cook
30
min
Serves
24
people
Level
advanced
The Story
Nougat's story runs through 15th-century Montélimar, France, where honey and almonds built a sugar-trade empire, but this bar hijacks that Provençal technique and marries it to Italy's 1960s Nutella obsession—Ferrero's hazelnut spread colliding with French confectionery science to create something neither Piedmont nor Provence would recognize, yet both would happily claim after one bite of this chocolate-dipped mongrel.
Regional Twist
Turin's chocolatiers, sitting on Italy's hazelnut heartland in Piedmont, would swap plain Nutella for gianduja paste with toasted Piedmont hazelnuts folded directly into the nougat, then dip the bars in dark chocolate instead of milk, arguing milk chocolate insults a proper hazelnut's dignity entirely.
📝 Ingredients
Serves 24🥬Fresh Produce(3)
- 100 grams Corn Syrup
- 670 grams Corn Syrup
- 180 grams Water
🥛Dairy & Eggs(2)
- 60 grams Egg Whites 2 egg whites
- 3 pounds tempered milk chocolate or milk chocolate flavored candy wafers
🫙Pantry Staples(3)
- 160 grams Cocoa
- 160 grams Powdered Sugar
- 580 grams Sugar
📦Other(1)
- 18 oz Nutella 1 full large jar
Nutrition (per serving)
Calories
668
Protein
7g
Carbs
103g
Fat
25g
👨🍳 Instructions
- 1
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.
- 2
Combine 180 grams water, 670 grams corn syrup, and 580 grams of sugar. Cook over high heat to 232F.
- 3
When temperature reaches 232F, turn mixer on high. Continue cooking to 252F.
- 4
Turn off heat. Slowly stream syrup into whipping egg whites. Do not go too fast - you will collapse the egg white meringue.
- 5
Once all of the syrup has been added, continue whipping on high for 4 minutes.
- 6
Turn mixer to low-medium. Add in fluid Nutella. Add in powdered sugar and cocoa. Mix until combined.
- 7
Pour on greased parchment. Top with another sheet of greased parchment. Nougat MUST sit for 24 hours before cutting.
- 8
Cut nougat into desired size bars. I recommend bars be 1” by 4.5”.
- 9
Dip into tempered milk chocolate or milk chocolate flavored candy melts.
💡 Pro Tips
- ✓Cook your sugar syrup to exactly 252°F (soft-crack stage) before streaming into egg whites because this temperature deposits 1-2% residual moisture that keeps nougat tender, while 240°F produces brittle candy and 260°F creates a dense, chewy crumb.timing252°F (soft-crack stage)
- ✓Stream the hot syrup into whipping egg whites at a rate of no more than 2-3 tablespoons per 5 seconds to prevent the meringue from deflating—rapid additions cool the mixture unevenly and cause protein denaturation, reducing final volume by up to 35%.technique2-3 tablespoons per 5 seconds
- ✓Continue whipping the nougat on high speed for exactly 4 minutes after syrup incorporation to develop a stable foam structure with 60-70% air incorporation, which creates the characteristic light, fluffy texture; stopping at 2 minutes leaves it dense, while 6+ minutes causes separation.timing4 minutes at high speed
- ✓Allow nougat to rest for the full 24 hours before cutting because the aeration process continues as glucose polymers stabilize the foam network—cutting before 18 hours causes the bars to collapse and compress by 20-30% within hours.timing24 hours minimum
- ✓Use a hot, oiled knife to cut nougat bars into 1" × 4.5" pieces because warm metal prevents the candy from sticking (sugar adheres to cool surfaces) and creates clean edges rather than fractures that expose the internal foam structure to oxidation.technique1" × 4.5" bars with heated knife
Share this recipe
Prep
30
min
Cook
30
min
Serves
24
people
Level
advanced
Share this recipe
Whipping hot corn syrup into egg whites at 240°F creates Italian meringue nougat—the same technique behind 19th-century French torrone candy.
Fluffy Nutella Nougat Candy Bars
Nutella nougat covered in milk chocolate.
The Story
Nougat's story runs through 15th-century Montélimar, France, where honey and almonds built a sugar-trade empire, but this bar hijacks that Provençal technique and marries it to Italy's 1960s Nutella obsession—Ferrero's hazelnut spread colliding with French confectionery science to create something neither Piedmont nor Provence would recognize, yet both would happily claim after one bite of this chocolate-dipped mongrel.
Regional Twist
Turin's chocolatiers, sitting on Italy's hazelnut heartland in Piedmont, would swap plain Nutella for gianduja paste with toasted Piedmont hazelnuts folded directly into the nougat, then dip the bars in dark chocolate instead of milk, arguing milk chocolate insults a proper hazelnut's dignity entirely.
📝 Ingredients
Serves 24🥬Fresh Produce(3)
- 100 grams Corn Syrup
- 670 grams Corn Syrup
- 180 grams Water
🥛Dairy & Eggs(2)
- 60 grams Egg Whites 2 egg whites
- 3 pounds tempered milk chocolate or milk chocolate flavored candy wafers
🫙Pantry Staples(3)
- 160 grams Cocoa
- 160 grams Powdered Sugar
- 580 grams Sugar
📦Other(1)
- 18 oz Nutella 1 full large jar
Nutrition (per serving)
Calories
668
Protein
7g
Carbs
103g
Fat
25g
👨🍳 Instructions
- 1
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.
- 2
Combine 180 grams water, 670 grams corn syrup, and 580 grams of sugar. Cook over high heat to 232F.
- 3
When temperature reaches 232F, turn mixer on high. Continue cooking to 252F.
- 4
Turn off heat. Slowly stream syrup into whipping egg whites. Do not go too fast - you will collapse the egg white meringue.
- 5
Once all of the syrup has been added, continue whipping on high for 4 minutes.
- 6
Turn mixer to low-medium. Add in fluid Nutella. Add in powdered sugar and cocoa. Mix until combined.
- 7
Pour on greased parchment. Top with another sheet of greased parchment. Nougat MUST sit for 24 hours before cutting.
- 8
Cut nougat into desired size bars. I recommend bars be 1” by 4.5”.
- 9
Dip into tempered milk chocolate or milk chocolate flavored candy melts.
💡 Pro Tips
- ✓Cook your sugar syrup to exactly 252°F (soft-crack stage) before streaming into egg whites because this temperature deposits 1-2% residual moisture that keeps nougat tender, while 240°F produces brittle candy and 260°F creates a dense, chewy crumb.timing252°F (soft-crack stage)
- ✓Stream the hot syrup into whipping egg whites at a rate of no more than 2-3 tablespoons per 5 seconds to prevent the meringue from deflating—rapid additions cool the mixture unevenly and cause protein denaturation, reducing final volume by up to 35%.technique2-3 tablespoons per 5 seconds
- ✓Continue whipping the nougat on high speed for exactly 4 minutes after syrup incorporation to develop a stable foam structure with 60-70% air incorporation, which creates the characteristic light, fluffy texture; stopping at 2 minutes leaves it dense, while 6+ minutes causes separation.timing4 minutes at high speed
- ✓Allow nougat to rest for the full 24 hours before cutting because the aeration process continues as glucose polymers stabilize the foam network—cutting before 18 hours causes the bars to collapse and compress by 20-30% within hours.timing24 hours minimum
- ✓Use a hot, oiled knife to cut nougat bars into 1" × 4.5" pieces because warm metal prevents the candy from sticking (sugar adheres to cool surfaces) and creates clean edges rather than fractures that expose the internal foam structure to oxidation.technique1" × 4.5" bars with heated knife